Oil-Free Tofu Scramble
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.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 2-4 servings
Ingredients
- 1 small onion
- 14 oz. block (400 g) soft to firm tofu
- 1 tbsp (15 g) white almond butter
- ¾ - 1 tsp kala namak
- 1/4 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 tbsp more milk as it is a bit thicker than the almond butter) or - as a nut-free alternative - tahini.
Find it online: https://www.veggiejam.com/english/oil-free-vegan-tofu-scramble/