Ingredients
Scramble Seasoning Mix
- 2 to 3 tablespoons nutritional yeast
- 2 teaspoons Kala namak (Indian sulphur black salt; use 1 teaspoon for less salty/less strong flavor)
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
Tofu Scramble
- 1 teaspoon oil
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green onion (keep green parts for garnish)
- 1/4-1/2 cup veggies of choice
- 15-ounce pack of firm tofu, divided
- 1/4 – 1/2 cup water (or unsweetened non-dairy milk for creamier texture)
- 1 tablespoon scramble seasoning from above plus more for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Green onion or cilantro for garnish
Instructions
- Make Scramble Seasoning Mix: Combine all seasoning ingredients (nutritional yeast, kala namak, turmeric, garlic powder, onion powder, black pepper, and paprika) in a bowl. Mix well and set aside or store in a sealed glass container for up to 2 months.
- Sauté Vegetables: Heat a skillet over medium heat and add the oil. Once hot, add the chopped red bell pepper, green onion (white parts), and your choice of additional veggies. Cook until the vegetables develop golden edges and are tender.
- Prepare Creamy Tofu Mixture: Slice the tofu block and set aside about a quarter of it. Place this tofu portion in a blender with 2 teaspoons of the scramble seasoning and 1/4 cup of water. Blend until smooth and creamy.
- Adjust Creaminess: If needed, gradually add 1-2 tablespoons more water or unsweetened non-dairy milk to achieve a super creamy consistency. For extra creaminess, you may also blend in 3 ounces of silken tofu instead of firm tofu, or add a tablespoon of cashews, cashew butter, yogurt, or tahini until smooth.
- Combine with Sautéed Vegetables: Pour the creamy tofu mixture into the skillet with the sautéed vegetables and mix thoroughly over medium heat.
- Add Remaining Tofu: When the mixture is just about to boil, crumble the rest of the tofu block into the skillet. Stir to combine evenly.
- Cook Until Uniform: Continue cooking until the tofu scramble mixture is homogenous in texture and the tofu is evenly colored a bright yellow from the turmeric. Taste and adjust with salt and additional seasoning if desired. Remove from heat.
- Serve and Garnish: Sprinkle additional scramble seasoning, salt, black pepper, and chopped green onion or cilantro over the scramble. Serve warm as a delicious vegan breakfast or brunch option.
Notes
- Kala namak, also known as black salt, provides the signature eggy sulfur flavor; adjust the amount based on your taste preference.
- Using non-dairy milk instead of water in the tofu blend will create a creamier scramble.
- Adding silken tofu or nut butters during blending increases creaminess and richness.
- Store leftover scramble seasoning in an airtight container for up to 2 months.
- Feel free to customize the veggies in the scramble to include mushrooms, spinach, tomatoes, or zucchini.
- Ensure tofu is well drained and pressed for best texture before blending.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
