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A breakfast classic goes vegan with this oil-free tofu scramble made with nutritional yeast to add some "cheesy" flavor! This 5-ingredient tofu scramble is perfect with your favorite vegan breakfast dishes such as tempeh bacon and home fries. Add even more cheesy flavor by topping it with our vegan cheese sauce.
I'll be honest.
I never really was a scrambled eggs kind of person.
In fact, I would never order them for breakfast outside the house nor would I select them to add to my plate at the breakfast buffet.
The ONLY way I would eat them was if I cooked them at home and made them with copious amounts of cheese.
So when I set out to make a vegan version, I initially added some store-bought vegan cheese slices and melted them into the "scrambled" tofu.
While it was pretty tasty, I came to the conclusion that since I didn't need to use any oils to make the scramble itself, I didn't need to add them in the form of "cheese" either.
In addition to the tofu and the aforementioned nutritional yeast, this recipe also includes:
- Kala Namak (aka Indian black salt or Himalayan black salt) - Despite the name, black salt isn't all that salty. However, due to its sulfur compounds, kala namak helps give the tofu a slight "eggy" flavor. I used this brand of black salt.
- Reduced Sodium Tamari - This adds some flavor to the tofu and a bit of saltiness.
- Turmeric - This lends to the yellow color of the finished product.
- Salt & Pepper (to taste, if desired)
How to make these vegan scrambled "eggs" - step by step
Guess what? You don't have to press the tofu for this dish.
heard read that right. There is no pressing required for this tofu scramble recipe provided you are using extra firm tofu.
In fact, the moisture in the tofu is what allows for not needing to add any oil.
To get started, the first thing you're going to do is place a nonstick skillet on the stove and turn the heat to medium-high.
Next, remove the tofu from the package, drain off any excess water and pat slightly with paper towels so it's not sopping wet.
Then, hold the block of tofu in one hand and use your other hand to crumble it right into the skillet.
Once all of the tofu is in the skillet, stir in the tamari.
After the tamari is mixed in, add the black salt and turmeric.
Stir to combine until fully incorporated. You will notice the color of the tofu changing to yellow as you mix.
Once the black salt and turmeric are mixed in well, add the nutritional yeast.
Stir until well combined.
Continue to cook over medium-high to high heat, stirring frequently to prevent sticking, until most or all of the moisture has dissipated.
Season with sea salt or kosher salt and freshly ground black pepper to taste before serving, if desired.
I don't have/don't like kala namak...can I leave it out?
Yes, you can absolutely leave it out. Just add another teaspoon of tamari to enhance the overall flavor a little more.
It won't taste as "eggy" but it still works.
Can I use firm tofu instead of extra firm tofu?
I found that the extra firm tofu added just the right amount of moisture without resulting in a soggy scramble and without having to press it first.
However, if you decide to use firm tofu rather than extra firm, you may want to press it for 5-10 minutes.
What to serve with tofu scrambled "eggs"
This tofu breakfast scramble pairs perfectly with our air fryer home fries.
In fact, if you want an extra "cheesy" breakfast, top both the scramble and the home fries with some vegan cheese sauce.
I often make the cheese sauce at the beginning of the week and keep in the fridge so that I have it for all my favorite foods.
This dish is also delicious with our air fryer tempeh bacon.
Of course, you can also enjoy it by itself, garnished with chives or scallions, mixed with some sauteed veggies or served alongside your favorite toast with vegan butter or jelly.
Storing and reheating leftovers
Store leftover tofu breakfast scramble in an airtight container in the refrigerator for up to 3 days.
You can either reheat in a nonstick skillet on the stovetop for a few minutes until heated throughout, stirring constantly to prevent sticking or in a covered microwave-safe dish in the microwave in 30-second intervals until warmed, stirring in between.
Cheesy Vegan Tofu Scramble
- 1 14 oz block of organic extra firm tofu
- 1 tsp gluten-free, reduced sodium tamari
- ½ tsp kala namak (aka Indian black salt or Himalayan black salt) *see notes below for omitting this ingredient
- ½ tsp turmeric
- 2 ½ tbsp nutritional yeast
- Sea salt or kosher salt to taste
- Freshly ground black pepper to taste
- Heat a 10-inch nonstick skillet on medium-high.
- Remove tofu block from package, drain off any excess water and pat slightly with paper towels so it's not sopping wet. Hold the block of tofu in one hand and use your other hand to crumble it right into the skillet.
- Once all of the tofu is in the skillet, stir in the tamari. After the tamari is mixed in, add the black salt and turmeric. Stir to combine until fully incorporated. You will notice the color of the tofu changing to yellow as you mix. Once the black salt and turmeric are mixed in well, add the nutritional yeast. Stir until well combined.
- Continue to cook over medium-high to high heat, stirring frequently to prevent sticking, until most or all of the moisture has dissipated. Season with sea salt or kosher salt and freshly ground black pepper to taste, if desired.
(Please refer to the post above for instructional photographs for this recipe)
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