I’ll be honest: the first time I made scrambled tofu “eggs”, I was skeptical. I thought tofu might be a tolerable substitute for eggs but unexceptional nonetheless. Maybe they would turn out chalky? Tofu-y? I wasn’t really sure, but boy, was I wrong. Scrambled tofu “eggs” are phenomenal! Seasoned to perfection, tofu “eggs” have savory flavor, firm yet crumbly texture, while the turmeric and nutritional yeast gives it that vibrant yellow color. Low in fat, high in protein, and ZERO cholesterol, scrambled tofu “eggs” are such an energy-packed way to start the day! Plus, you never have to worry about a surprise crunch of shell!
Tips for success
- Extra firm, firm or medium tofu works best. Avoid soft or silken as it’s just too soft.
- Don’t skip any of the tofu seasonings! I know someone that wasn’t super wild about the scrambled tofu “eggs” but I came to find out that he was just using turmeric to flavor the tofu and nothing else. Nutritional yeast is not optional as it’s the backbone of the tofu flavoring, the dijon mustard and onion and garlic powder all add so much as well!
Better than eggs
A bold statement but yeah, I think tofu scrambles are better than egg scrambles! I’ve never been a fan of the sulfur smell of eggs cooking, the texture in the pan just seems too mucus-like, and one crunch of a shell and it’s game over. The last time I cracked open an egg, it was bloody. Never again!
Not only do tofu scrambles have all the flavor but they are also so much healthier! Tofu is an incredibly rich, clean protein source without the baggage of cholesterol.
Scrambled Tofu “Eggs”
Equipment
- 1 Large skillet
Ingredients
- 1 – 16 oz package of medium, firm, or extra firm tofu
- ⅓ of a yellow onion chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ cup nutritional yeast
- 1 tsp Dijon mustard
- ¼ tsp salt more to taste
- ¼ tsp turmeric powder
- ¼ tsp paprika
- 1/8 tsp black pepper to taste
Instructions
- Drain tofu, then cut in half and wrap in a clean kitchen towel to blot out moisture. Meanwhile, chop onion and measure out all of the spices into a small bowl.
- In a large (preferably non-stick) skillet, heat a drizzle of oil or splash of water on medium heat. Add onions and cook several minutes until softened, stirring occasionally.
- Heat a large skillet on medium heat. Use your fingers to crumble tofu into the skillet. Sprinkle in the spices and stir well to coat the tofu. Cook until excess moisture is gone and tofu is completely heated through. Add any more spices to-taste.
Notes
Did you enjoy these Tofu “eggs”? I’d love to hear! Leave me a comment below! :)
Way better than real eggs for sure!
I agree!! Even before I went plant-based, I always struggled on and off with eggs. Sometimes I thought I’d enjoy them but suddenly couldn’t stand the way they smelled while they cooked and the flavor and texture would turn my stomach. All of it smelled and tasted wrong to me. Tofu being a blank canvas, you can make scrambles with whatever flavor you’d like and the texture is never slimy and never has that surprise crunch of a shell!