Ultra-Eggy Tofu Breakfast Scramble
A fluffy, savory tofu scramble that mimics eggs perfectly thanks to black salt and nutritional yeast. It is protein-packed, dairy-free, and ready in just 20 minutes for a hearty breakfast.
Instructions
Step 1: Crumble the tofu
Drain and pat dry the 8oz (225g) of extra-firm tofu, then mash it with a fork into medium curds—leave some larger pieces for texture.
Step 2: Whisk the sauce
In a bowl, combine nutritional yeast, turmeric, paprika, Dijon, garlic powder, black salt and onion powder. Pour in the soy milk and whisk into a smooth, pourable sauce.
Step 3: Sauté the tofu
Melt the vegan butter in a nonstick skillet over medium heat. Add the tofu and cook 3–4 minutes, stirring gently so it browns in spots without breaking up too much.
Step 4: Fold in the sauce
Pour the sauce over the tofu and fold to coat. Cook 2–4 minutes until the tofu absorbs some sauce and reaches your preferred consistency—looser or drier.
Step 5: Finish and serve
Taste and adjust the seasoning. Top with the black pepper and chopped chives. Serve hot with the fried tomato slices and fresh avocado.
Ingredients
- 226g of extra-firm tofu
- 1 tbsp of vegan butter
- 2 tbsp of nutritional yeast
- ½ tsp of ground turmeric
- ½ tsp of paprika
- 1 tsp of Dijon mustard
- ½ tsp of garlic powder
- ¼ tsp of black salt (kala namak)
- ¼ tsp of onion powder
- ⅓ cup of soy milk
- Pinch of black pepper
- 2 tbsp of chopped chives
- 2 tomatoes (sliced and pan-fried)
- 1 avocado (sliced)
Nutritional Info
per serving
- Calories:
- 370kcal
- Protein:
- 14g
- Carbs:
- 14g
- Fat:
- 26g