The Best Vegan Tofu Scramble

This Vegan Tofu Scramble is made with 5 healthy ingredients and 5 minutes of prep work. Be ready to serve this classic breakfast staple up in just minutes. Gluten-free, Oil-Free, Grain-Free.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 136kcal

Author Caitlin Shoemaker

Ingredients

1 14 oz block Firm or Extra Tofu drained but not pressed
1/4 tsp Turmeric
1 tsp Nutritional Yeast
3 tbsp Cashew Cream*
2/3 cup Filtered Water
1/2 tsp Black Salt Kala Namak
Additional Salt and Black Pepper to taste
Seasonings of Choice* Optional

US Customary - Metric

Instructions

Crumble the Tofu: Warm the oil in a large sauté pan over mediumhigh heat. Use your hands to break up the block of tofu over the pan; I like to go for medium bite-sized pieces as they will break down during the cooking process. If they are too large, you can always break them up with a spoon later!
Add the Seasonings: Add the turmeric and nutritional yeast, then mix well. If you are adding any extra seasonings or veggies to your scramble, add them here. Sauté for 3 to 5 minutes, until all of the turmeric has dissolved and the tofu is a bright yellow color.
Simmer Away: Add the water and cashew cream to the pan and bring the mixture to a simmer. Allow the tofu to cook down for 8 to 10 minutes, stirring occasionally to ensure even cooking. The water will begin to evaporate from the pan as it cooks; once the tofu scramble has thickened to your liking, you’re all finished!
Finish with Black Salt: Turn off the heat, then fold the black salt into the mixture. Taste the scramble, then add any extra salt & pepper to taste. Serve as desired; leftovers will keep in the fridge for up to 5 days.

Notes

Homemade Cashew Cream: add 1 cup of soaked cashews, 1 cup of water, and a pinch of salt to a high-speed blender and process until smooth and creamy. Store leftovers in the fridge for up to one week. You can also replace the vegan cashew cream with equal parts dairy-free cream cheese
Both the nutritional yeast and black salt may be omitted from this recipe, but it will not taste as realistic.
Optional Seasonings: I usually add garlic powder, onion powder, and a pinch of cayenne pepper to my scramble to start out, but feel free to add whatever you’d like!
Oil-Free: omit the oil from the recipe; the extra water in the tofu should be enough to keep the mixture from sticking

Nutrition