The Best Ever Tofu Scramble
I first discovered scrambled tofu ‘eggs’ at a local café and fell in love. This tofu scramble is designed to bring that café-quality experience into your own kitchen. Whether you’re making a slow weekend breakfast or a quick weekday meal, this is a recipe you’ll come back to again and again.
Nutrition Highlights
- Tofu provides complete plant-based protein and calcium
- Nutritional yeast offers B vitamins (Vitamin B12 fortified)
- Turmeric contains curcumin with anti-inflammatory properties
- Lemon juice enhances iron absorption
This recipe serves 2-3
Ingredients
- 1 x 300-350g block firm tofu (lightly pressed, then crumbled)
- 1 tbsp olive oil (optional)
- 1/4 cup unsweetened plant milk (I think soy milk works best)
- 1 tbsp nutritional yeast
- 1–2 tsp Dijon mustard
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1–2 tsp lemon juice or ½ tsp apple cider vinegar
- Pinch of iodised salt and pepper to taste
Optional Add-Ins
- Sautéed mushrooms
- Spinach or kale
- Caramelised onion
- Fresh herbs like parsley or chives
Instructions
- Heat olive oil in a pan over medium heat and sauté vegetables if using until softened.
- Add crumbled tofu and cook for 2–3 minutes.
- Stir in turmeric, garlic powder, and onion powder.
- Add plant milk and Dijon mustard, mixing until the tofu becomes slightly creamy.
- Reduce heat and stir in nutritional yeast and lemon juice.
- Season with salt and pepper, then cook briefly until warmed through. TIP: the key to the perfect tofu scramble is not overcooking it. It should be soft and slightly glossy, not dry.
- Serve on sourdough, rye or seeded wholegrain toast for breakfast or alongside fresh greens for a simple main meal.