Okay guys, I just want to be 100% honest with you that I’m not overly exaggerating the title here. I’ve loved tofu scramble for ages now and this was even served in the restaurant back in the day. This is literally the best ever tofu scramble and I’m super proud of it.
What is tofu scramble?
If you’re new to vegan cooking, tofu is soy bean curd. This is the most diverse ingredient in the vegan world (according to me). You can literally do so much with it. Tofu scramble is a vegan take on scrambled egg where you break the tofu apart and make it into a yummy scramble.
Soy good or bad?
There is a lot of talk about soy being bad for you and affecting hormones because of estrogen. While I don’t like to go into debates on my thoughts on these, I urge you to do your own research and make a decision for yourself. I personally love tofu and make sure I always buy organic non GMO tofu or soy products if I use them.
Tofu scramble is perfect for:
I love tofu scramble as an epic breakfast meal as shown in this post. It’s also perfect for breakfast wraps, lunches and simple toast and scramble. If I wasn’t a sucker for variety I would eat this every day.
Why is this the best ever tofu scramble?
Well what can I say to convince you?
This tofu scramble is:
- Loaded with veggies
- Super high in protein
- Easy to prepare
- Easy to prepare
Add black salt to give it an eggy taste
What is black salt?
Black salt is also known as (Kala Namak) comes from the Pakistan Mountains. It gets heated to 1400Farenheit and is mixed with Indian spices. It smells like someone let off a sulfurous bomb so be warned DON’T smell this unless you want to feel like someone farted in your face. Yes, I did just say that. You have been warned.
Black salt gives food an eggy taste. I haven’t eaten eggs since I was 6, but if you like the taste of eggs and miss that, a light sprinkling of this and less soy sauce/tamari will give you a pretty accurate egg tasting scramble.
In Asian stores you can sometimes find fresh tofu. It’s the softer kind and I’ve used this so many times to make tofu scramble. It’s cheaper but it because it’s more wet, it takes longer to cook. A tip is to freeze the tofu and defrost it before using it. This removes the water from the tofu.
I prefer using firm or extra firm tofu. With form tofu’s you can use them immediately from the packaging. I prefer to freeze all my tofu as I love the texture it produces and I feel it soaks up more flavor. Ain’t nobody got time for pressing tofu for hours before using.
This tofu scramble is turned into an epic breakfast with these smoky mushrooms and fried tomato.
Pan fry some mushrooms in oil until browning then add some smoked paprika and soy sauce/tamari.
Slice tomato or cut up cherry tomatoes and pan fry with some salt pepper and add a dash of coconut sugar to caramalize them towards the end.
Without further addo, here is my epic tofu scramble recipe.
Best Tofu Scramble Ever
- 2 Tbsp Olive oil
- 1 block Tofu
- 1 small green pepper
- 1 small red pepper
- 1 small yellow pepper
- 1/2 tsp turmeric powder
- 1 small onion
- 1 clove garlic
- 4 tbsp Tamari or soya sauce
- Chop vegetables and onions into blocks.
- Heat oil on medium heat.
- Fry onion until translucent. Add the peppers and garlic fry for 2-3 minutes.
- Crumble the tofu into the pan using your hands.
- Add the turmeric and tamari ( or soy sauce).
- Season with pepper and serve.
I hope you love this and give it a try.
If you like this recipe why not give this French Toast a make too.
This post contains affiliate links. Please note that buying from these links is at no extra cost to you. If you do buy from them, I get a small commission which helps me to cover the costs of running this blog. Thank you for your support.
Let me know if you give these a try by rating them below and sharing on Instagram. Tag me @the_hungry_herbivore
Until next time, happy cooking