Scrambled eggs are undoubtedly a popular food. But, because of reasons such as the unethical nature of egg production, and the environmental costs of animal agriculture, egg substitutes have been more and more on the rise.
One of the healthiest of these substitutes happens to be tofu! Tofu is made from soybeans, and can make for the perfect egg replacement!
Tofu is packed with health benefits like protein, healthy fats, iron, calcium, magnesium, zinc, and also, unlike eggs, contains no cholesterol.
And to replace the classic scrambled eggs dish, I have, for you, the ultimate tofu scramble recipe!
WHAT MAKES IT ‘ULTIMATE’?
To really bring tofu scramble up a notch you have to have the secret ingredient.. Black salt.
Also called Kala namak, black salt is a spice that contains sulfur and provides an “eggy” flavor.
It usually isn’t sold in common grocery stores, however, but can be easily found online!
WHEN IT COMES TO THE TOFU..
Tofu comes in a few different varieties of firmness. Extra firm tofu tends to work best for replacing eggs, so that’s the one you want. But, when in doubt, firm tofu can also work!
HOW IT’S MADE
The gist is basically crumbling a block of tofu in a pan and adding a few key ingredients, plus various seasonings and spices of your choice! Allow me to break it down.
TIME NEEDED
With prep and cooking, tofu scramble can take anywhere from 10 to 20 minutes!
WHAT YOU’LL NEED:
- 1 block of extra firm tofu
- Nutritional Yeast
- Black salt/Kala Namak
- Garlic powder
- Onion powder
- Black pepper
- Turmeric – needed for the yellow coloring, also a powerful anti-inflammatory spice!
- Plant milk and/or tahini (sesame seed dressing)
Those are the main ingredients, but you can also add whatever the hell else you want to spice it up!
First, throw a pan on the oven and fire it up to about medium heat. Cooking spray or oil isn’t really necessary as the tofu contains water which helps keep it from sticking as you cook. The water will also be cooked out so you don’t have to worry about draining it, either. Win win.
Next, crumble the block of tofu into the pan.
Add the nutritional yeast. 2 tablespoons is a good place to start. I, however, just sprinkle a generous amount on top.
Add the remainder of seasonings & spices. And as for measurements, there is really no strict amount, it’s your prerogative! Here’s the scale I go by, lol..
- Nutritional yeast – “generous” amount
- Black salt – 3-4 pinches
- Garlic powder & onion powder – generous amount
- Black pepper – several sprinkles
- Turmeric – several sprinkles – if I mix it up and it’s not to my “yellow” liking, I’ll add a little more
- Plant milk – 2 tablespoons
- Tahini – generous drizzle
After you have all your spices and seasonings plus plant milk in there, mix it all up and let it cook to your preference!
Add ons: just like scrambled eggs, various add-ons such as onions, peppers, spinach, tomato, etc, can be perfect additions to tofu scramble! There are even various vegan shredded cheese options that can create a cheesy tofu scramble.
Makes 2-3 servings.
NUTRITION (for the entire thing, not by serving size. Also, brands can vary their portion sizes of tofu, so the macros aren’t 100% perfect)
Calories: 560
Fat: 40g (this is with the tahini, which is higher in fat) Fat (w/o tahini): 20g (this would also lower the calorie content, as well)
Carb: 20g
Protein: 54g
TOFU SCRAMBLE DISHES
Tofu scramble is great on its own with some hot sauce! It also pairs great with bagels or toast. There’s also breakfast burritos, skillets, etc, to make, as well!
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