Description
This tofu scramble recipe is packed with flavor and perfect for a hearty breakfast. With a mix of spices, nutritional yeast, and creamy plant milk, this dish is a vegan twist on a classic scramble.
Ingredients
Scale
Main Ingredients:
- 1 14- or 16-ounce block of firm tofu
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon chipotle chile flakes
- 1/2 teaspoon kala namak
- Freshly cracked black pepper
- 1 generous tablespoon tahini
- 2 tablespoons nutritional yeast
- 1/2 cup full-fat oat milk
- 1 tablespoon olive oil
- Sea salt or kosher salt to taste
Instructions
- Prepare the Tofu: Drain the tofu and press out excess moisture. Crumble the tofu into small pieces.
- Season the Tofu: In a bowl, mix the tofu with turmeric, garlic powder, onion powder, paprika, chipotle chile flakes, kala namak, black pepper, tahini, and nutritional yeast.
- Cook the Tofu: Heat oil in a skillet, add the seasoned tofu mixture, and cook until heated through. Add oat milk gradually to reach desired consistency.
- Finish and Serve: Adjust seasoning with salt and more kala namak if needed. Serve hot and enjoy!
Notes
- You can customize this scramble with your favorite veggies like bell peppers, spinach, or mushrooms.
- For a creamier texture, add more oat milk or a dollop of vegan cream cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: Vegan breakfast, tofu scramble recipe, plant-based breakfast, healthy breakfast recipe