This vegan tofu scramble has the creamy texture and eggy flavour of real scrambled eggs. It is quick to make and versatile. The perfect protein-rich, savory breakfast.
I usually prefer a sweet breakfast, but on weekends, I like to switch things up with a hearty meal or a brunch - fresh bread rolls with spreads and more. One thing I also can’t go without on those days: vegan scrambled eggs or tofu scramble!
Over time, I have adapted and optimized my tofu scramble and now I am sharing the end result with you, which my husband and I totally love. It's not only incredibly tasty but also healthy, high in protein and low-carb, if that's something you care about.
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Ingredient Notes
For this (in my opinion) best vegan tofu scramble recipe, you only need a few ingredients that you probably already have in your fridge and pantry.
- Dairy-Free Milk - soy or pea milk are my first choice. They are high in protein and not as sweet as oat milk. But feel free to use an unsweetened, creamy plant-based drink of your choice.
- Tofu - The tofu should not be too firm, otherwise the tofu scramble will have a crumbly consistency. I prefer a fairly soft to slightly firm tofu for this recipe - not to be confused with silken tofu!
- Onion - Not a must, but adds a lot of flavor to the tofu scramble, especially if it is caramelized in advance.
- Kala Namak - Kala Namak or black salt provides the egg-like flavor. You can find it in organic stores or online, for example. Alternatively, use regular (sea) salt.
- Turmeric - For the rich, yellow color. Despite all the health benefits, don't overdo it, then the color won't look as appetizing.
- White Almond Butter - As we are cooking without oil, almond butter provides the necessary richness. Alternatively, use cashew butter (and 1-2 tablespoon more milk as it is a bit thicker than white almond butter) or - as a nut-free alternative - tahini.
Step-By-Step Instructions
This scrambled tofu recipe is super easy to prepare and extremely versatile. It is cooked entirely in one pan, which saves you time when cleaning up.
- Step 1: Thinly slice the onion into rings or half moons. Heat a large non-stick pan, add a few splashes of water and the onion.
- Step 2: Fry the onions until translucent. More flavors will develop if you let the water evaporate until the bottom of the pan becomes dry and brown. Then add a little more water and continue to fry the onion until browned.
- Step 3: Crumble the tofu with your hands into bite-sized pieces and - as soon as the onions are translucent or slightly caramelized - add them to the pan.
- Step 4: Meanwhile, mix the almond butter with kala namak and turmeric and gradually stir in the plant milk.
- Step 5: As soon as the tofu is golden brown, add the saucy mixture and mix well.
- Step 6: Continue frying until the scrambled tofu has reached the desired consistency. Finally, season with black pepper.
It is not absolutely necessary to cook the tofu until it is browned. However, this adds a ton of flavor. The onions are of course also not a must, I personally prefer tofu scramble with onions.
The Right Pan for Oil-Free Cooking
As this vegan scrambled egg is prepared without oil, it is necessary to use a pan with a non-stick effect. Teflon is not recommended, as pans coated with PTFE (polytetrafluoroethylene) can release toxic fumes at high temperatures. The potentially harmful substances can also get into the food when the cookware is damaged / scratched.
Instead, I recommend PFOA-free ceramic pans, which also have a good non-stick effect and are generally more scratch-resistant.
Tofu scramble variations
- Just before the end of the cooking time, add 1-2 handfuls of fresh spinach leaves. Chopped tomatoes are also a great addition. You can stir them in at the end or add them to the pan together with the tofu.
- Garlic in the morning is not my thing, but feel free to add about ¼ - ½ teaspoon garlic powder to the other spices. 1-2 tablespoon nutritional yeast also adds more flavor to the scramble.
- Replace up to ⅓ of the tofu with smoked tofu for a smoky flavor.
FAQ
Kala Namak provides the necessary egg flavor. If this is not so important to you, you can of course just use regular salt. Note that Kala Namak is less salty than normal salt, so start with ½ teaspoon of salt and add more once the scramble is done, if necessary.
I would not replace more than ⅓ of the tofu with smoked tofu, otherwise the smoked flavor may be too dominant. In addition, smoked tofu is usually very firm, which will result in a drier and crumbly scrambled tofu.
Yes, that works really well. I usually prepare a larger amount on the weekend and heat up individual servings in the microwave. Alternatively, you can also heat it up in a pan on a low to medium heat.
More Tofu Recipes
So tofu does taste good after all? Then try my other tofu recipes:
I hope you’ll give this oil-free vegan tofu scramble a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Oil-Free Tofu Scramble
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 2-4 servings 1x
Description
This vegan tofu scramble has the creamy texture and eggy flavour of real scrambled eggs. It is quick to make and versatile. The perfect protein-rich, savory breakfast.
Ingredients
- 1 small onion
- 14 oz. block (400 g) soft to firm tofu
- 1 tbsp (15 g) white almond butter
- ¾ - 1 teaspoon kala namak
- ¼ cup (50 ml) dairy-free milk
- ½ tsp ground turmeric
- Ground black pepper
Instructions
- Thinly slice the onion into rings or half moons.
- Bring a large non-stick pan to medium heat, add a few splashes of water and the onions.
- Sautée the onions until translucent. As soon as the water has evaporated and the pan has formed a brown layer, add more water by the spoonful. Sauté about about 4-7 minutes.
- Squeeze the tofu briefly with your hands, then crumble into bite-sized chunks and add to the pan.
- Fry for 8-10 minutes, not turning or stirring often so that the tofu turns lighty browned.
- Meanwhile, mix the almond butter with kala namak and turmeric in a small bowl and gradually stir in the dairy-free milk until combined.
- As soon as the tofu is golden brown, add the mixture and stir well.
- Continue to cook until the tofu scramble has reached the desired consistency, about 1-2 minutes.
- Finally, season with black pepper.
Notes
Choose a tofu that is not too firm, otherwise the tofu scramble will have a crumbly consistency. I prefer a fairly soft to slightly firm tofu for this recipe - not to be confused with silken tofu!
If you can't get your hands on white almond butter, use cashew butter instead (and 1-2 tablespoon more milk as it is a bit thicker than the almond butter) or - as a nut-free alternative - tahini.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 152.5 kcal
- Sugar: 0.9 g
- Fat: 10.5 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 7.3 g
- Carbohydrates: 1.9 g
- Fiber: 1.1 g
- Protein: 11.8 g
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