Scrambled tofu eggs…yes please! If you have recently started a vegan diet and are missing a comfort breakfast, here you go! Scrambled tofu has the texture of scrambled eggs and can be mixed with your favorite veggies to make a delicious breakfast scramble.
1 block firm tofu
1 TBSP nutritional yeast
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp turmeric
2 TBSP plant based milk
olive oil spray
salt and pepper to taste
Drain the tofu and shake off any excess water.
Heat a well greased skillet over medium heat. Add the tofu, using your hands to crumble the tofu, and cook about 4 minutes.
Add the dry seasonings and incorporate into the tofu. At this time you can use the spatula to break down the tofu to your desired consistency. This should take about 1 minute.
Once the seasonings have been incorporated, add the plant based milk. Continue to cook for about 2 minutes or until all the liquid has dispersed. Simple as that! Serve warm and enjoy!
As mentioned above, if you do not have turmeric, this can be omitted, keep in mind the color will not resemble scrambled eggs.
These tofu eggs will keep in an airtight container for up to 3-4 days.
Please remember to PIN this recipe for future and share your comments with me!
- Category: breakfast
- Method: easy
- Cuisine: vegan
Keywords: vegan scrambled tofu eggs