Buzz
Tofu scrambles are often the sole vegan option on brunch menus, and to be honest, they rarely excite me. A heap of undercooked tofu clumps, flavored with nutritional yeast, turmeric, far too much dried oregano (why is it always oregano?), and not nearly enough salt might check the box for a nutritious meal, but it certainly doesn’t hit the mark for flavor. Vegan food can (and should) be tasty too.
If your past tofu scramble experiences have been less than impressive, you might think making your own isn’t worth the effort. Trust me, it totally is! Just like scrambled eggs, a perfect tofu scramble is savory, creamy, and full of protein, which vegan breakfasts often lack. All it takes is a hot pan, the right tofu, and a little magic from a flavorful slurry.
The first key to a great tofu scramble is selecting the right tofu. Opt for firm or medium, definitely not extra-firm. Extra-firm tofu can end up being spongy and rubbery. While I’ve had scrambled eggs with a similar texture, the softer, smoother consistency of firm or medium tofu is much more enjoyable.
The second trick is to season your tofu with a blend of vegan milk and dry spices. For a while, I was preparing my tofu scrambles just like regular scrambled eggs—sautéing over high heat and adding seasonings towards the end—but I was always left disappointed. Once I began simmering sautéed tofu in a mixture of vegan milk, nutritional yeast, granulated garlic, and turmeric, everything changed. Combining dry seasonings in milk not only helps them mix evenly but also hydrates them, boosting their flavor. Simmering the tofu in this seasoned liquid lets the spices infuse, seasoning the dish thoroughly. In essence, this seemingly small step is what transforms your scramble from “a bunch of tofu bits” to “a creamy, egg-like scramble.”
To make about 2 generous servings of scrambled tofu, you’ll need:
1 1/2 cups of unsweetened, unflavored vegan milk (soy or oat works best)
Heaping 1/4 cup of nutritional yeast
1 tablespoon of granulated garlic
1 teaspoon of turmeric
1/2 teaspoon of sugar
1/2 teaspoon of salt, plus extra to taste
1 pound of medium or firm tofu, crumbled
2 tablespoons of coconut oil (olive or vegetable oil also works fine)
Mix all ingredients except the tofu and oil in a bowl or measuring cup, stirring until dissolved. Heat a large skillet over medium-high heat, add the oil, swirl it around to coat the pan, and then add the tofu. Let it cook without stirring for 2-3 minutes, then stir and cook for another 2-3 minutes. Pour in the slurry and reduce the heat to medium. Cook, stirring occasionally, until the liquid is mostly absorbed. Serve however you like—I opted for breakfast tacos with smoked paprika potatoes, sour cream, and Valentina Black hot sauce, but it’s also great in a breakfast sandwich with tempeh bacon or on its own.
