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A delicious and satisfying vegan alternative to scrambled eggs. This protein-packed scramble is seasoned with nutritional yeast and black salt for an authentic eggy flavor, perfect for a hearty breakfast.
Prepare the Tofu (10 minutes)
Sauté Aromatics and Vegetables (5-6 minutes)
Cook the Scramble (5-7 minutes)
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A delicious and satisfying vegan alternative to scrambled eggs. This protein-packed scramble is seasoned with nutritional yeast and black salt for an authentic eggy flavor, perfect for a hearty breakfast.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 189.56 calories per serving with 11.24g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Finish and Serve (2 minutes)
Add 1 finely chopped jalapeño or 1/4 teaspoon of red pepper flakes along with the garlic for a spicy kick.
Stir in 1/2 cup of black beans and 1/2 cup of corn kernels during the last 3 minutes of cooking. Garnish with fresh cilantro instead of chives.
Sprinkle 1/2 cup of your favorite vegan shredded cheese (like cheddar or mozzarella) over the scramble during the last minute of cooking and cover the pan to let it melt.
Sauté 1 cup of sliced cremini mushrooms with the onions and bell peppers. Add 1 teaspoon of dried herbs like thyme or oregano with the other spices.
Tofu is a complete protein, containing all nine essential amino acids. This makes it an excellent food for muscle repair, growth, and overall satiety, keeping you full and energized.
Soy products like tofu are rich in isoflavones, which are plant compounds that may have numerous health benefits, including supporting heart health and maintaining bone density.
This dish is packed with nutrients from vegetables, tofu, and nutritional yeast (a source of B vitamins) while remaining relatively low in calories, making it a great choice for a healthy diet.
One serving of this Tofu Scramble contains approximately 210 calories, making it a light yet satisfying meal. The exact count can vary based on the specific plant-based milk and oil used.
Yes, Tofu Scramble is very healthy. It's packed with plant-based protein, is low in saturated fat, and contains essential amino acids. The added vegetables provide fiber, vitamins, and minerals.
You can, but you will miss the characteristic 'eggy' flavor. Kala namak has a high sulfur content that mimics the taste of eggs. If you omit it, the scramble will still be delicious but will taste more savory and less like traditional scrambled eggs.
Extra-firm or firm tofu is best for this recipe. These varieties hold their shape well when crumbled and sautéed, resulting in a texture similar to scrambled eggs. Silken or soft tofu will become mushy and are not recommended.
Store any leftover tofu scramble in an airtight container in the refrigerator for up to 4 days. You can reheat it in a non-stick skillet over medium heat for a few minutes or in the microwave until warmed through.