Tofu Scrambled Eggs
This super easy, healthy tofu scrambled eggs recipe can be ready with less than 10 ingredients and about 10 minutes. Serve it over toast, on salads, or even as a meat substitute in casseroles.
Servings 4 servings
Calories 101kcal
Equipment
Ingredients
- 15 oz package extra firm tofu
- 1 to 2 teaspoons olive oil
- ½ cup water
- ¼ cup nutritional yeast flakes
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon mild miso paste
- 1 tablespoon ground flaxseed
- optional: Add a sprinkle of black salt (se notes)
Instructions
- Drain the liquid from the tofu container. Use paper towels or a dishcloth and wrap the tofu. Stand over the sink and press the tofu, gently, to remove excess liquid.
- When the tofu is ready, place olive oil in a skillet over medium heat. Add the tofu use a spatula to break it into slices. Then break it up into smaller pieces. Stir occasionally while cooking for about 5 minutes.
- In a small bowl combine the water, nutritional yeast, turmeric, paprika, garlic powder, miso, and flax. Stir to combine. Pour over the tofu and stir so that each piece of tofu is seasoned. Cook until the sauce is absorbed by the tofu and is thickened, about 3 minutes.
- For more eggy flavor, add a sprinkle of black salt (see notes). Otherwise, salt and pepper to taste. Serve with toast, on salads, on sandwiches in place of eggs, in potato salad, etc.
- Store the tofu scramble in a lidded container in the fridge for up to 3 to 5 days. You can freeze this, but the texture will be impacted. Tofu often becomes spongy after frozen.
Video
Notes
Black Salt, otherwise known as Kala Namak, has a distinctively "eggy" flavor. Consider it a strong seasoning rather than using it like salt. I sprinkle a little tiny bit at the end of cooking. You can find black salt at Asian markets or online.
Nutrition
Calories: 101kcal | Carbohydrates: 5g | Protein: 9g | Fat: 4g | Sodium: 97mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Calcium: 38mg | Iron: 1.5mg
