The BEST Vegan Tofu Scramble, the best easy torn tofu scrambled in an egg-flavored sauce made with kala namak salt, turmeric, and nutritional yeast for yellow color. The perfect plant-based scramble!
Prep tofu: Drain the 1 16-ounce block extra firm tofu and press between paper or kitchen towels with something heavy on top, like cookbooks or a pot (or use a tofu press). Continue to press the tofu for about 15-20 minutes, or until the tofu has released its moisture. When done, tear the tofu into 1-inch pieces.
Make egg-flavored sauce: Add the 1 teaspoon turmeric, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons nutritional yeast, ¼ teaspoon kala namak, 1 pinch black pepper, 2 tablespoons drippy tahini, and ½ cup unsweetened plant-based milk in a small bowl. Then use a whisk to mix and combine all ingredients.
Cook tofu with sauce: Heat 2 teaspoons oil in a pan over medium-high heat. Add the torn tofu to the pan and cook until it has dried and browned on all sides, about 15 minutes (flipping often to brown on all sides). Then add the egg-flavored sauce to the pan and mix to coat the tofu, cooking until the sauce evaporates and the sauce has stuck to the tofu.
Serve: Serve the scrambled tofu with a sprinkle of 1 pinch sea salt with your choice of sides.
Notes
Prep ahead: Press, dry, and tear the tofu up to 2-3 days ahead of preparing the tofu.Leftovers and storage: Store leftover scrambled tofu in an airtight container in the refrigerator for up to 4-5 days. Freeze in a freezer-friendly bag or container for up to 1 month. To thaw, remove from the freezer into the refrigerator for 24 hours before reheating. To reheat, cook for five minutes in a pan on the stove or 1 minutes in the microwave.Nutrition notes: Nutrition information is an estimate using all listed ingredients. This recipe uses all plant-based ingredients and is gluten free.