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    Home » Recipes » Breakfast Recipes

    Cheesy Vegan Tofu Scramble

    Modified: Jan 10, 2022 by Addison LaBonte · This post may contain affiliate links · 4 Comments

    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.

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    taking some vegan tofu scramble with a fork with potatoes and toast behind it on the same plate

    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.

    So, I went with old faithful (nutritional yeast) to lend that cheesy flavor like in my vegan mashed potatoes and almond flour biscuits.

    hand holding fork in breakfast scramble on white plate

    Ingredient Highlights

    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.

    Yes, you 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.

    crumbled tofu added to nonstick skillet

    Once all of the tofu is in the skillet, stir in the tamari.

    stirring the tamari into the crumbled tofu

    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.

    mixing the black salt and turmeric into the tofu

    Once the black salt and turmeric are mixed in well, add the nutritional yeast.

    adding the nutritional yeast to the tofu

    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.

    Cooked tofu in skillet

    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.

    vegan scramble on white plate with fork next to it and some bread and vegan butter in background

    What to serve with tofu scrambled "eggs"

    This tofu breakfast scramble pairs perfectly with our air fryer home fries or air fryer hash browns.

    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.

    breakfast tofu on a white plate with a fork and bread, vegan butter an knife behind it

    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.

    If you're looking for more vegan breakfast makeovers, try this cheesy broccoli vegan quiche, our vegan "eggs" Benedict and our vegan breakfast sandwich.

    tofu eggs on a plate with a fork in it and some potatoes and toast behind it
    Print Recipe Pin Save RecipeSaved!
    5 from 2 votes

    Cheesy Vegan Tofu Scramble

    A breakfast classic goes vegan with this oil-free tofu scramble made with nutritional yeast to add some "cheesy" flavor! This 5-ingredient cheesy vegan 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.
    Course Breakfast
    Cuisine American, Gluten-Free, Vegan
    Keyword dairy-free, egg free, gluten free vegan, nutritional yeast, oil free, tofu, vegan, vegetarian
    Prep Time 5 minutes minutes
    Cook Time 10 minutes minutes
    Servings 2 -4
    Calories 225kcal
    Author Sireesha A.

    Ingredients

    • 1 14 oz block of organic extra firm tofu
    • 1 teaspoon gluten-free, reduced sodium tamari
    • ½ teaspoon kala namak (aka Indian black salt or Himalayan black salt) *see notes below for omitting this ingredient
    • ½ teaspoon turmeric
    • 2 ½ tablespoon nutritional yeast
    • Sea salt or kosher salt to taste
    • Freshly ground black pepper to taste

    Instructions

    • 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 and other helpful information for this recipe)

    Notes

    * If omitting the kala namak, use 2 teaspoons of tamari instead of 1. It won't taste as "eggy" but it still works.
    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.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. Nutrition was calculated based on the recipe yielding 3 servings.

    Nutrition

    Calories: 225kcal | Carbohydrates: 11g | Protein: 26g | Fat: 10g | Saturated Fat: 1g | Fiber: 5g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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    1. Katerina | Once a Foodie

      March 23, 2020 at 6:01 am

      Oh yum, this sounds like an amazing breakfast! I am always looking for new ways to cook tofu - thanks for sharing!

      Reply
      • Sherri Hall

        March 24, 2020 at 10:16 am

        Thanks Katerina! 🙂

        Reply
    2. Christie

      March 11, 2020 at 3:51 pm

      5 stars
      Your Cheesy Vegan Tofu Scramble sounds so good and delicious! I would love to have this dish for breakfast! Thanks for sharing!

      Reply
      • Sherri Hall

        March 12, 2020 at 10:23 am

        Thanks Christie! It's one of my favorites with some extra vegan cheese sauce. 🙂

        Reply

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    About Sireesha

    Hi There! I am the recipe developer, content writer, and owner of Watch Learn Eat. A lifelong foodie, I enjoy cooking, baking, traveling, and spending time with my two little twin daughters.

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