Oil Free Tofu Scramble

Move over eggs and say hello to tofu scramble. A plant based alternative to regular eggs, you only need a skillet, no oil required and a handful of ingredients to whip this recipe up and did I say it’s ready in less than 15 minutes too.

Whether you’re a vegan or just simply like the idea of having an egg free alternative in the morning then look no further then this quick and easy scrambled tofu recipe.

This is my first tofu recipe on my website and hopefully one of many to come. I use to avoid consuming anything soy(a) based in the past for my own personal reasons but I have recently started to add organic soy(a) to my diet again.

Even though I am not a plant based/vegan blogger I do appreciate the aforementioned recipes. Speaking of meat free dishes I have successfully tailored a few recipes to be meat free, filling and delicious.

A good example of this is my Caribbean Plantain Curry. This recipe is practically killing it in cyberspace along with my Black Bean Curry. Most of the people who loved those recipes weren’t even plant based.

Aside from my love for all things vegan I do like a challenge and this it certainly was, with the right amount of ingredients and technique, you can cook up some foolproof moist scrambled eggs.

This tofu scramble is great if you are vegan, especially if you have just transitioned and miss the taste of  real eggs or an omelette. It’s also great for people who are seeking an egg replica that is cholesterol free and yield a decent amount of protein.

You can serve this for breakfast or even carry it over to lunch time, it’s quick, super easy and doesn’t even require any oil. Whatever you choose, you are guaranteed to love this regardless

Ingredients you will need

• Tofu: I used The ToFoo Co but whatever you do make sure that you are using extra firm or firm tofu. It’s important that the tofu is labelled as firm because anything else is likely to turn to mush.
• Nutritional yeast: This adds a nice cheesy kick that seems to balance out the taste of the “eggs”.
• Turmeric: Since tofu is an off white colour, adding some turmeric gives it that authentic scrambled egg look
• Seasoning: Onion, garlic powder and black pepper. I didn’t go to crazy with seasoning and used what I felt worked best in terms of taste.
• Black salt: DO NOT I REPEAT DO NOT… skip this ingredient. If you do I will not be held accountable for a less than egg taste. This Kala Namak black salt is a game changer. This is what you need to seal off your tofu scramble, without, it’s just pointless.
• Almond milk: This helps to re-hydrate the tofu once it’s on the pan and gives it that scramble egg with some moisture to it.

How to make oil free scrambled tofu

• Place the tofu with the water from the packaging in a large bowl and use your hands to break the tofu into small pieces (can use a masher/fork but hands work best).
• On heat medium, grab a non stick frying pan or skillet then add the tofu and shake the pan a few times to distribute the heat
• Add the nutritional yeast, turmeric, garlic and onion granules
• Use a spatula to evenly fold in the turmeric so the tofu is completely yellow
• Pour in the almond milk and a reduce to a medium/low simmer for roughly 5-6 minutes, shake the pan a few times during the given time.
• Once the tofu scramble has cooked fold in your black salt
• Garnish with black pepper and chives before serving

Do I need to press out the excess liquid from the tofu?

No, I find that pressing out the liquid causes the scramble to be quite dry. I simply remove the tofu from its original packaging and then proceed to break it into small pieces along with the water it comes in.

Is it necessary to add milk to the scramble?

I find that almond milk is a great neutral milk to incorporate to give the scramble that soft, moist texture that conventional eggs naturally have.

If you don’t want to use almond milk use cashew cream or dairy free/vegan yoghurt mixed with some water instead. I don’t have first had experience with these but they are liquids so should work the same

Why is important to include black salt (kala namak)?

You need to include it because it is a rock salt with a pungent sulferous smell and anything that is sulphur based tends to yield an egg smell or taste.

If you want to replica eggs in full then this salt will do the trick. It’s also pink in colour not black (that’s just to name of it).

Where can I  purchase Kala Namak black salt?

Indian/Asian groceries should stock it or alternatively online will have it.

Notes and tips

• It’s not essential to press out the excess liquid from the tofu once it is removed from the packaging. Keep it as you will need this when cooking the scramble.
• Feel free to add additional vegetables i.e bell pepers, kale, spinach, asparagus, okra, avocadoes to your scramble
• Use a non stick pan/skillet this will decrease the chances of any sticking especially as this is an oil free recipe
• Add additional water to the pan in the initial stages once the tofu is added if needed.
• Use a neutral tasting milk like Almond Milk to create moisture for the “eggs”
• Don’t keep stirring the tofu, shake the pan instead this stops the tofu from breaking down even further.

More breakfast recipes you may like

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Oil Free Tofu Scramble

Move over eggs and say hello to tofu scramble. A plant based alternative to regular eggs, you only need a skillet, no oil required and a handful of ingredients to whip this recipe up and did I say it's ready in less than 15 minutes too.

 

5 from 5 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 3 people

Calories: 96kcal

Author: Charla

Ingredients

• ▢ 1 tofu block (9oz//280g) extra firm with the water
• ▢ 2 tbsp nutritional yeast
• ▢ 1/4 tsp onion powder or granules
• ▢ 1/4 tsp garlic granules
• ▢ 1/4 tsp turmeric
• ▢ 1/4 cup almond milk
• ▢ 1/2 tsp Kala Namak black salt or more if you want a stronger taste in egg
• ▢ black pepper and chopped chives to garnish

Instructions

• Place the tofu with the water from the packaging in a large bowl and use your hands to break the tofu into small pieces (can use a masher/fork but hands work best)
• On heat medium, grab a non stick frying pan or skillet then add the tofu and shake the pan a few times to distribute the heat
• Add the nutritional yeast, turmeric, garlic and onion granules
• Use a spatula to evenly fold in the turmeric so the tofu is completely yellow
• Pour in the almond milk and a reduce to a medium/low simmer for roughly 5-6 minutes, shake the pan a few times during the given time.
• Once the tofu scramble has cooked fold in your black salt
• Garnish with black pepper and chives before serving

Notes

• It's not essential to press out the excess liquid from the tofu once it is removed from the packaging. Keep it as you will need this when cooking the scramble.
• Feel free to add additional vegetables i.e bell pepers, kale, spinach, asparagus, okra, avocadoes to your scramble
• Use a non stick pan/skillet this will decrease the chances of any sticking especially as this is an oil free recipe
• Add additional water to the pan in the initial stages once the tofu is added if needed.
• Use a neutral tasting milk like Almond Milk to create moisture for the "eggs"
• Don't keep stiring the tofu, shake the pan instead this stops the tofu from breaking down even further.

Nutrition

Calories: 96kcal | Carbohydrates: 5g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Sodium: 111mg | Potassium: 303mg | Fiber: 1g | Sugar: 1g | Calcium: 66mg | Iron: 2mg

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