Simple Vegan Tofu Scramble Recipe

Vegan Tofu Scramble

Vegan Tofu Scramble is a plant-based alternative to scrambled eggs. It is a very simple dish, high in protein, which is prepared with only 4 ingredients. When I became vegan, the hardest thing to give up was the eggs, which is why the tofu scramble is one of the dishes that helped me the most in my transition.

We eat it often at home because it is an incredibly simple recipe, which takes less than 15 minutes and requires only 4 ingredients: tofu, turmeric, salt and pepper.

It gives a lot of play in the kitchen and you can add all kinds of ingredients such as the traditional scramble, taking advantage of vegetables that are in season or even substitutes for meat and fish such as sausages or vegan prawns. We do not usually consume these types of products often, but they are very useful to start with this type of diet or to indulge ourselves from time to time.

There are other ways to prepare scrambled eggs, such as chickpea flour or cooked chickpeas, but this is the simplest version and if you also use black Himalayan salt or Kala Namak, which is a salt that tastes like eggs, you will not add Minus the classic scramble, I promise you. It is healthier, has less fat and zero cholesterol. All are advantages!

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Simple Vegan Tofu Scramble Recipe

Vegan Tofu Scramble

Vegan Tofu Scramble is a plant-based alternative to scrambled eggs. It is a very simple dish, high in protein, which is prepared with only 4 ingredients.

  • Author: Amy Tjia
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 1x
  • Category: Vegan
  • Method: Main Course
  • Cuisine: American
Scale

Ingredients

  • 225 g firm tofu ( 8 oz )
  • 1/4 teaspoon salt, see notes
  • 1/4 teaspoon turmeric, see notes
  • 1/8 teaspoon ground black pepper

Instructions

  1. Chop the tofu and crumble it with the help of a fork so that it has a texture similar to a scrambled egg.
  2. Pour a little water or oil in a pan and when it is hot add the tofu and the rest of the ingredients. Stir until well blended and cook over medium-high heat for about 5-10 minutes or until the tofu is to your liking. Stir occasionally.
  3. Serve immediately. We present it on toast with a little chopped parsley on top and a little more pepper.
  4. You can keep scrambled eggs in the fridge in an airtight container for about 3-4 days.

Nutrition

  • Serving Size: 2
  • Calories: 80 kcal
  • Sugar: 0.7 g
  • Sodium: 248 mg
  • Fat: 4.7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 2.1 g
  • Fiber: 1.1 g
  • Protein: 9.3 g

Keywords: Vegan Tofu Scramble

Simple Vegan Tofu Scramble Recipe | Amy Tjia | 4.5