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Breakfast & brunch

The Best Tofu Scramble Ever Recipe

This recipe is rated 5.0 out of 5.

Easy peasy

One-pot recipe

Breakfast & brunch
Two plates with plant-based tofu scramble, avo slices, and toasted bread sit on a table with cutlery, herbs, and a purple-patterned serviette.
Plate with plant-based tofu scramble, cherry tomatoes, spinach, avocado slices, and toasted bread on a pink plate beside cutlery.

We’ve tried a lot of tofu scrambles in our time, and we can confirm, this one tops the lot! Perfect for an easy breakfast or brunch, it’s a satisfying, savoury staple that you’ll come back to again and again.

You will need

Serves 4

  • 1 tablespoon vegan butter
  • 400g block of firm tofu
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon black salt (also called kala namak)
  • 1 teaspoon dijon mustard
  • 2 teaspoon garlic powder
  • 3 tablespoon nutritional yeast
  • 1/3 cup plant-based milk (e.g. soy or oat)
  • Juice of 1/2 lemon
  • Handful of baby spinach leaves
  • 1/4 cup of cherry tomatoes, halved
  • Salt & pepper, to taste

To serve (optional):

  • Sourdough bread
  • Avocado
  • Fresh parsley

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Directions

5 mins to prep

15 mins to cook

  1. Step 1

    Place a frying pan over medium-high heat and add the vegan butter.

  2. Step 2

    While the butter is melting, immediately begin using your hands to massage and crumble the tofu directly into the pan.

  3. Step 3

    Stir occasionally to prevent the tofu from sticking to the pan, breaking up any bigger pieces as needed. Allow the tofu to fry in the melted butter for as long as possible between stirring.

  4. Step 4

    After about 4 minutes or once the tofu has turned lightly golden, add the turmeric, paprika, black salt, dijon mustard, garlic powder, and nutritional yeast. Stir until the tofu is evenly coated.

  5. Step 5

    Allow to cook for a further 2 minutes, then stir in the plant-based milk, turning off the heat shortly after it’s mixed through. (Optional adjustment: You can add a touch more milk here if you prefer a ‘softer’, creamier scramble consistency, OR allow the scramble to cook for another minute if looks too runny.)

  6. Step 6

    Leaving the pan on the still-warm stove, stir in the baby spinach, cherry tomato halves, and lemon juice. Cover with a lid until the spinach has wilted.

  7. Step 7

    Season to taste and serve with crusty bread or garnishes as desired.

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Recipe: Liv Rushin

Photography: Rainbow Nourishments

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