Easy Vegan Tofu Scramble (High-Protein, 15-Minute Breakfast)

This quick vegan tofu scramble is a simple, protein-packed breakfast made with firm tofu, warming spices, and pantry staples. Ready in just 15 minutes, it has a fluffy, scrambled-egg texture and a golden yellow color thanks to turmeric. Naturally egg-free and customizable, this tofu scramble can be made extra creamy with a splash of Egg from Plants or kept classic and simple. It’s an easy, budget-friendly vegan breakfast that works perfectly on its own, in wraps, or alongside toast and veggies.

Ingredients

• 1 firm tofu
• 1-2 tbsp ground turmeric
• 2 tsp garlic powder
• 2 tsp onion powder
• 1-2 tsp dried parsley
• 1 tbsp olive oil
• 1/2 C vegan liquid egg (Egg from Plants, previously Just Egg) (optional)
• 2 tsp salt (to taste)
• 1 tsp ground black pepper (to taste)
• nutritional yeast (to taste if you like cheesiness)

Instructions

• Heat up a large skillet on medium heat, then add a tbsp of olive oil.
• Add the firm tofu block to the pan (unpressed), and mash it with a potato masher until it becomes more crumbly and looks similar to scrambled egg texture.

Press the tofu into small crumbles in the pan

• Add salt and pepper to taste.
• Add turmeric and stir thoroughly. Adjust the amount based off how dark yellow you’d like your eggs. This is mainly for coloring!
• Add the garlic powder and onion powder.
• For a bit more realism and a bit more creaminess, add 1/3 to 1/2 a mini carton’s worth of “Egg from Plants” in the gaps on the pan where no tofu egg is.

Add Egg from Plants to the tofu egg mixture for more realism

• Stir, and continue stirring occasionally until fully cooked through.
• Add parsley and stir.

Tips

• This vegan egg pairs really well with my vegan breakfast tacos for dinner recipe!