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If you’re looking for a protein-packed vegan breakfast to replace your morning eggs, you’re going to love this tofu scramble! 18g of protein in one serving. You read that right.
Tofu Scramble
One of the most common things I hear is, “I really want to go vegan…but I don’t know what to eat for breakfast! I love my eggs.” Trust me, I get it. A lot of vegan breakfasts center around oats or smoothie bowls. If you prefer savory breakfasts like I do, those just don’t cut it all the time. Thankfully, there are a ton of options for breakfast that aren’t sweet.
When I’m feeling like I need to indulge, my go-to is vegan sausage gravy and biscuits. For healthier options, I love a good potato hash or toast with tofu scramble.
Tofu scramble is pretty easy to make and high in protein. 1 serving (half of this recipe) has a whopping 18g of protein and only 176 calories. Holy schmoly. It’s a great way to fuel your body and start your day – especially if you add in veggies like tomatoes, spinach, mushrooms, zucchini…whatever you love.
The texture and flavor of this vegan scramble is so similar to eggs – not EXACTLY, but very close. My biggest advice for that eggy flavor? Kala Namak black salt. It’s actually a pale pinkish color, and reeks of sulfur, but it totally hits the nail on the head for an egg flavor.
I also added turmeric to this recipe but I don’t use it every time I make it – the turmeric is more for the color.
If I happen to have some vegan parmesan already made, I love to sprinkle a little (aka a ton) of that on top, too. SO GOOD.
Tofu Scramble
Ingredients
- 1 block (14oz) extra firm tofu no need to press/drain
- 2 Tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Kala Namak salt
- 1/4 tsp paprika
- 1/4 tsp turmeric optional for color
- pepper to taste
Optitional veggie add-ins
- 2 cups packed fresh baby spinach
- 1/2 cup chopped tomatoes
- 1/2 cup chopped mushrooms
Instructions
- Break the tofu apart to look like a scramble using your hands or a couple of forks.
- Mix together the tofu, nutritional yeast, garlic, onion, Kala Namak, turmeric, paprika, and pepper. Let sit for 10 minutes to let the flavors sink in.
- On medium heat, saute the veggies and the tofu scramble together until the spinach is wilted and veggies are tender. Serve!
Arlene
So easy and delicious! It makes quite a big portion so I froze the leftovers in tortillas for quick breakfasts. I used Pink Himalayan salt since I didn’t have the Kala Namak salt. Turned out great! Thanks
Nicole
This is the first time I have ever made tofu scramble and it was DELICIOUS!! I substituted the mushrooms and spinach for broccoli and onions, I highly recommend!
Dianne
This is the first time I have actually loved a tofu scramble. The black salt made a huge difference. This IS my go-to tofu scramble recipe, I did add a slice of Daiya “provolone cheese” it’s awesome.
Lora
Excellent idea! I’ve had nutritional yeast and tofu in my kitchen for years but never thought to combine them. I skipped the black pepper because I never really cared for eggs anyways. But this is delicious without it and less sulfur-tasting than chicken eggs. And no cholesterol!! And not just for breakfast! Adding shrooms ups the protein for a lunch or dinner. Thanks, Karissa!