Tofu Scramble - 10 minutes, one pan

Start the day right with this perfectly soft and creamy tofu scramble. 10 minutes to make, one pan – a delicious vegan alternative to eggs.

If you’ve been stuck in a breakfast rut, scoffing the same old bowl of oats morning on end (I'm looking at myself here kiddos), then I think you might just love this scrambled tofu – a fail-proof recipe that is beautifully seasoned, soft and creamy, ready to enjoy over grainy toast with a side of greens. Breaky perfection!

Soft and creamy tofu scramble – a quick and easy plant-based breakfast. Click To Tweet

Tofu can be so hit and miss – particularly in a dish like this. Most recipes call for a firm block crumbled into a pan, cooked with a mixture of spices. Let me save you a breakfast disaster – this can only result in a dry plate of blandness! And no, you can’t disguise it underneath a pile of toppings, no matter how hard you try.

The secret in my opinion – is to add both milk (oat) and fat (coconut cream). With these two simple additions, magic happens, and, if you season it right – you’ve legit got the best tofu scramble in town.

Here's what you'll need:

• Firm tofu – organic and GMO free
• Quality extra virgin olive oil
• Oat milk – or your choice of nut milk
• Coconut cream – essential for the fluffy texture
• Nutritional yeast – lends a cheesy flavour, adds B group vitamins
• Onion powder – for sweetness
• Paprika powder – for colour and flavour
• Turmeric powder – for colour and antioxidants
• Dijon mustard – to add depth of flavour
• Black salt – a type of salt with a novel sulphuric taste (truly lends an eggy flavour!)
• Chives – to serve

How to make Scrambled Tofu

Hooray for a beautifully simple recipe!

Start by preparing the tofu scramble seasoning – simply whisk the oat milk and coconut cream together with the nutritional yeast, black salt and spices (paprika, turmeric, onion powder) [photo 1].

Open up your packet of tofu, drain and pat with a paper towel. Transfer to a plate and mash well with a fork [photo 2].

Heat a tablespoon of oil in a cast iron skillet, and finely chop chives while you wait the quick minute it takes to warm up [photo 3].

Add tofu to the skillet, and cook on low to medium heat for a just couple of minutes, stirring frequently [photo 4].

Pour the prepared liquid over the tofu, and cook for a further 2-3 minutes, allowing the liquid to absorb [photo 5].

Vegan scrambled eggs are done! Sprinkle over your chives, serve hot and enjoy! [photo 6].

Tips and tricks for breakfast perfection

• Break the tofu up well as you cook it – the smaller the crumble, the more authentic it looks
• Keep the temperature low to medium to avoid burning or sticking
• Take it off the stove while there is still a tiny bit of liquid in the pan – it will absorb into the scramble by the time you plate it up
• Increase the Dijon mustard to a teaspoon for a richer flavour
• If you want to add fresh onion and garlic – cook them in the pan before you add the tofu
• Enjoy your vegan eggs straight away! As amazing as this recipe is, cold tofu is no fun
• Season with a little extra black salt, to your liking 

Make it a Balanced Meal

You can keep it simple and serve your tofu scramble on a seed loaf, grainy bread or sourdough (just add avocado).

Or – take it as an opportunity to get an extra few cups of fresh greens into your diet (we should be aiming for 8-9 cups a day).

I enjoyed this recipe with a simple rocket, avocado and cucumber salad, roast cherry tomatoes, fresh home grown broccoli sprouts courtesy of hubby (packed full of sulforaphane – antioxidant, cancer-protective powerhouse), seed bread with beet hummus, and the most gorgeous sunflower sprouts.

Ain’t that just a healthy, vibrant feast for the eyes! (Honestly - this was the most epic breakfast ever, so delicious).

Nutritionist’s Tips

Tofu is a great protein source for those on a plant-based diet – this recipe alone provides 14g per serve. However – organic and GMO free or not, tofu is still a processed form of soy bean, so my recommendation is to limit consumption to one serve a week.

I’m fine with regular consumption of edamame, tempeh and miso - a full blog on soy consumption and health is on the way.

Enjoy guys XO

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