Easy Vegan Tofu Scramble
A foolproof vegan scramble that nails both the taste and texture of traditional scrambled eggs. Quick to make, satisfying to eat, and surprisingly convincing.
Servings 2 generous servings
Calories 180kcal
Ingredients
- 1-2 tbsp extra-virgin olive oil or other oil of your choice
- 1- 12oz block organic firm or medium-firm tofu drained but not pressed
- 1/2 cup cashew milk or other plant milk of your choice
- 2 tbsp nutritional yeast
- 1/4 tsp ground turmeric
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp ground white or black pepper
- 1/8 tsp cayenne pepper (optional)
- 1/2 tsp Kala Namak (aka black salt)
Instructions
- Heat the oil in a large saute pan over medium heat. Hand-crumble the tofu into the pan.
- Cook until lightly golden, about 3 minutes.
- While the tofu cooks, whisk together the plant milk, nutritional yeast, turmeric, onion powder, garlic powder, white pepper, and cayenne in a small bowl. Keep the black salt separate for now.
- Add plant milk mixture and stir constantly until liquid absorbed (3-5 minutes)
- Remove from heat, stir in black salt.
- Adjust seasoning and serve.
Nutrition
Calories: 180kcal | Carbohydrates: 6g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Sodium: 729mg | Potassium: 337mg | Fiber: 1g | Sugar: 2g | Vitamin A: 52IU | Calcium: 53mg | Iron: 2mg