Perfect for brunch, this herbed tofu scramble is an oil-free, dairy-free alternative to scrambled eggs.
Why you’ll love this recipe
Most vegetarians and vegans have tried tofu scramble in one form or another, with mixed results. This is my favorite version for spring, or any time you’re craving something a little “fancier” for breakfast with minimal effort. Turmeric and kala namak give the tofu scramble an egg-like color and flavor, and fragrant herbs elevate this dish beyond your basic scramble. Enjoy this dish plain or with a side of sautéed vegetables.
Ingredients
- Firm or extra-firm tofu: Firm tofu will give the scramble a slightly softer texture. Extra-firm also works well but the texture is not quite as soft. Not all grocery stores will carry a variety of tofu options, so use whichever is available at your store.
- Nutritional yeast: Yellowish in color, nutritional yeast is a versatile seasoning that adds a savory flavor. You can often find nutritional yeast in the baking section of well-stocked grocery stores.
- Almond milk: Substitute oat milk to make this nut-free.
- Herbes de Provence: Found in the spice section of most grocery stores, herbes de Provence is an aromatic blend of dried herbs common in the Provence region of France. Herbs and spices included can vary but commonly include thyme, savory, rosemary, marjoram, oregano, and tarragon. American versions often include dried lavender.
- Garlic powder: Rounds out the flavor and adds heart-healthy benefits.
- Onion powder: A flavor enhancer that helps support the immune system and cardiovascular system.
- Turmeric: A well-known superfood, turmeric contains cur cumin, which has anti-inflammatory and antioxidant properties. Additionally, its golden hue helps give the tofu an egg-like appearance.
- Kala namak: This is also known as Indian black salt. If you can’t find it at your local grocery store, you can purchase it online. While I generally minimize salt in my cooking where possible, I recommend including it here. Just a pinch of it gives the tofu scramble a delicious egg-like flavor.
- Lemon juice: Used as a finishing touch to enhance the flavor.
How to make herbed tofu scramble
First, whisk together the nutritional yeast and nondairy milk in a large bowl.
Next, crumble the drained and pressed tofu with your hands into the large bowl. Aim to break the tofu into medium-sized chunks resembling scrambled eggs. If you break the tofu down too much it will lose its eggy appearance and texture.
Still using your hands, gently mix the crumbled tofu with the nutritional yeast/milk blend as well as the herbes de Provence, garlic powder, onion powder, turmeric, and kala namak until the seasoning evenly coats the tofu.
Now, heat 2 tablespoons of water in a large nonstick skillet over medium heat. When the skillet is warm, add the tofu-and-seasoning mixture and heat it, stirring occasionally, for about 5 to 8 minutes.
When the tofu has warmed through, remove the skillet from the heat. Add the lemon juice and freshly cracked black pepper, to taste. Stir well and serve.
Related
Other breakfast recipes you’ll love:
Herbed Tofu Scramble (Oil-Free)
Equipment
- large bowl
- large nonstick skillet
Ingredients
- 1 14-ounce package firm or extra-firm tofu drained and pressed
- 2 tablespoons nutritional yeast
- 2 tablespoons unsweetened almond milk (or other unsweetened nondairy milk)
- 1½ teaspoons herbes de Provence
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kala namak
- 1 teaspoon lemon juice
- freshly cracked black pepper to taste
Instructions
- Make the nutritional yeast blend: In a large bowl, whisk together the nutritional yeast and nondairy milk.
- Add the tofu and seasoning: Using your hands, crumble the tofu into the large bowl. Add the nutritional yeast/milk blend as well as the herbes de Provence, garlic powder, onion powder, turmeric, and kala namak. Mix well with your hands until the seasoning evenly coats the tofu.
- Cook: In a large nonstick skillet, heat 2 tablespoons of water over medium heat. Add the tofu-and-seasoning mixture and heat, stirring occasionally, for about 5 to 8 minutes.
- Finish and serve: Remove from heat. Add the lemon juice and black pepper, stir well, and serve.
As an optional side dish:
- In a medium nonstick skillet, combine ½ cup diced mushrooms and 2 handfuls of baby spinach with a teaspoon of low-sodium tamari.
- Sauté until spinach has wilted and mushrooms are fork-tender.
