About the Recipe
Looking for a satisfying, protein-packed breakfast that’s completely plant-based? This easy tofu scramble is a delicious and colorful alternative to scrambled eggs, seasoned with turmeric, garlic, and a hint of black salt for that classic savory flavor. Pair it with your favorite toppings like avocado, greens, or roasted potatoes for a complete meal!
Ingredients
1 tablespoon olive oil
1 block firm tofu
2 tablespoons nutritional yeast
1⁄4 teaspoon turmeric
1⁄8 teaspoon kala namak (black salt) - optional
1 clove garlic, minced (or 1⁄4 teaspoon garlic powder)
1⁄8 teaspoon salt, or to taste
1⁄8 teaspoon black pepper or to taste
2 tablespoons plant based milk (unsweetened and unflavored)
Toppings to add as desired: avocado slices sauteed kale or collard greens tomato, slices hot sauce roasted potatoes
Preparation
Pat the block of tofu with a clean towel to remove excess water and crumble in small pieces into a bowl with your hands.
Heat the olive oil in a pan over medium heat. When ready, add the tofu to the heated pan.
Cook, stirring frequently, for three to four minutes until the water from the tofu is mostly gone.
Add the spice mixture - nutritional yeast, turmeric, kala namak, garlic, salt and pepper. Continue to cook, stirring constantly for about three minutes.
Pour the non-dairy milk into the pan and stir to mix.
Serve immediately adding the topping or side of your choice.