Introduction
Oh, remember those Sunday mornings? The smell of something delicious wafting from the kitchen, signaling a cozy start to the day. This Tofu Scramble recipe brings back all those warm fuzzy feelings, but even better, it’s incredibly simple and quick! Whether you’re a seasoned vegan chef or just dipping your toes into plant-based cooking, this dish is a game-changer. It’s practically foolproof and tastes amazing, making it a guaranteed hit for breakfast, brunch, or even a light dinner.
Why You’ll Love This Recipe
- Fast: Seriously, you can whip this up in under 15 minutes! Perfect for those busy mornings.
- Easy: Minimal chopping, straightforward steps, and no fancy techniques required.
- Giftable: While you can’t gift the cooked scramble, the idea of this recipe is a gift to yourself and anyone you share it with!
- Crowd-pleasing: Even picky eaters will be asking for seconds. It’s hearty, flavorful, and satisfying.
Ingredients
Gathering your ingredients is the first step to tofu scramble perfection. Here’s what you’ll need:
- ⅓ cup unsweetened almond milk: This creates a lovely creamy base for our scramble.
- 2 tablespoons nutritional yeast: The secret weapon for that cheesy, savory flavor we all love!
- 2 garlic cloves, minced: Because everything is better with a little garlic, right?
- ½ teaspoon Dijon mustard: Adds a subtle tang and depth of flavor.
- ¼ teaspoon ground turmeric: This gives our scramble that beautiful, classic yellow hue.
- ¼ teaspoon ground cumin: A touch of warmth and earthiness.
- 1 tablespoon extra-virgin olive oil: For sautéing and getting that perfect texture.
- ½ cup diced yellow onion: Sweet and savory, it softens beautifully as it cooks.
- 14 ounces extra-firm tofu, patted dry and crumbled: The star of the show! Make sure it’s well-drained and crumbled into bite-sized pieces.
- Sea salt and freshly ground black pepper: To taste – always important for seasoning!
How to Make It
Alright, let’s get cooking! This is so simple, you’ll wonder why you haven’t made it every day.
- Prep the Scramble Sauce: In a small bowl, grab a whisk and combine the unsweetened almond milk, nutritional yeast, minced garlic, Dijon mustard, turmeric, and cumin. Whisk it all together until it’s smooth. This is where all the magic happens!
- Sauté the Aromatics: Place a non-stick skillet over medium heat and add the extra-virgin olive oil. Once it’s warm, toss in your diced yellow onion. Sauté them gently for about 5 minutes, or until they’re nice and soft. The kitchen will start smelling amazing!
- Add the Tofu: Now, add your crumbled extra-firm tofu to the skillet with the softened onions. Give it a quick stir to distribute everything evenly.
- Pour in the Goodness: Carefully pour the almond milk mixture you prepared earlier over the tofu and onions.
- Stir and Simmer: Stir everything together gently. Let it cook for about 5-7 minutes. You’ll notice the mixture will start to thicken and the tofu will become heated through. Keep stirring occasionally to prevent sticking.
- Season to Perfection: Once it’s thickened and heated, it’s time to season! Add sea salt and freshly ground black pepper to your liking. Give it one last stir and you’re ready to serve!
Substitutions & Additions
This recipe is fantastic as is, but feel free to get creative! It’s such a versatile base.
- Milk Swap: If you don’t have almond milk, soy milk or even oat milk work beautifully here. Just aim for unsweetened varieties.
- Veggies Galore: Feel free to add other veggies like bell peppers, spinach (toss it in during the last minute of cooking), mushrooms, or cherry tomatoes. Sauté harder veggies like peppers and mushrooms with the onions.
- Spice it Up: Love a little heat? Add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Herbs: Fresh chives or parsley sprinkled on top just before serving adds a lovely fresh touch.
- “Eggy” Flavor Boost: For an even more authentic “eggy” flavor, some people add a tiny pinch of black salt (kala namak) at the very end, after cooking.
Tips for Success
Here are a few of my go-to tips to make sure your tofu scramble is always a winner:
- Press Your Tofu: While this recipe is quick, patting your tofu really dry is key. If you have a little more time, pressing it for 15-30 minutes beforehand can help it absorb flavors even better and give it a slightly firmer texture.
- Don’t Overcrowd the Pan: If you’re doubling the recipe, consider cooking in batches to ensure everything cooks evenly and gets nicely heated through.
- Adjust Seasoning Gradually: It’s always better to add salt and pepper a little at a time. You can always add more, but you can’t take it away!
- Prep Ahead: You can whisk together the scramble sauce ingredients (almond milk, nutritional yeast, spices, etc.) the night before and store it in the fridge. This makes morning prep even faster!
How to Store It
Leftover tofu scramble is a dream for meal prep!
Once cooled, store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. I love to reheat it in a skillet over medium heat with a splash of water or almond milk to bring back some moisture. It’s also delicious served cold on toast or in a wrap!
FAQs
Got questions? I’ve got answers!
Q: Can I use firm tofu instead of extra-firm?
A: While extra-firm is recommended for the best texture, firm tofu can work. Just be sure to drain and pat it very dry. You might need to cook it a little longer to achieve the right consistency.
Q: What is nutritional yeast and where can I find it?
A: Nutritional yeast is a deactivated yeast that has a cheesy, nutty flavor. It’s a staple in vegan cooking! You can usually find it in the health food aisle of most grocery stores, or at specialty health food stores and online retailers.
Q: Can I make this ahead of time?
A: The scramble sauce can be made ahead and stored in the fridge. The cooked scramble is best enjoyed fresh, but leftovers reheat well for a quick meal later in the week.
Q: What should I serve with tofu scramble?
A: It’s delicious served with toast, avocado, salsa, roasted potatoes, or a side of fresh fruit. Get creative!
Easiest Vegan Tofu Scramble
Equipment
- Small bowl
- Whisk
- Non-stick skillet medium heat
Ingredients
Scramble Sauce
- 0.33 cup unsweetened almond milk Creates a creamy base
- 2 tablespoons nutritional yeast For cheesy, savory flavor
- 2 cloves garlic minced
- 0.5 teaspoon Dijon mustard Adds subtle tang and depth
- 0.25 teaspoon ground turmeric For classic yellow hue
- 0.25 teaspoon ground cumin For warmth and earthiness
Main Ingredients
- 1 tablespoon extra-virgin olive oil For sautéing
- 0.5 cup yellow onion diced
- 14 ounces extra-firm tofu patted dry and crumbled
- to taste sea salt
- to taste freshly ground black pepper
Instructions
- Prep the Scramble Sauce: In a small bowl, grab a whisk and combine the unsweetened almond milk, nutritional yeast, minced garlic, Dijon mustard, turmeric, and cumin. Whisk it all together until it’s smooth. This is where all the magic happens!
- Sauté the Aromatics: Place a non-stick skillet over medium heat and add the extra-virgin olive oil. Once it's warm, toss in your diced yellow onion. Sauté them gently for about 5 minutes, or until they're nice and soft. The kitchen will start smelling amazing!
- Add the Tofu: Now, add your crumbled extra-firm tofu to the skillet with the softened onions. Give it a quick stir to distribute everything evenly.
- Pour in the Goodness: Carefully pour the almond milk mixture you prepared earlier over the tofu and onions.
- Stir and Simmer: Stir everything together gently. Let it cook for about 5-7 minutes. You’ll notice the mixture will start to thicken and the tofu will become heated through. Keep stirring occasionally to prevent sticking.
- Season to Perfection: Once it’s thickened and heated, it’s time to season! Add sea salt and freshly ground black pepper to your liking. Give it one last stir and you’re ready to serve!