Easy Cheesy Tofu Scramble
Updated: Sep 24
A simple and cheesy take on a vegan staple!
Eggs was one of the last things I gave up before going vegan and if I had known about the magic of nutritional yeast and black salt, I would've been able to make the switch a lot faster!
There's a million recipes for tofu scrambles out there but I figure since I use it quite often, and since it's just so dang easy and delicious, why not have a recipe on this here blog? You can use this in any dish you would use scrambled eggs. Breakfast burritos, tacos, sandwiches, etc! The sky's the limit.
This recipe comes together super quick. In fact, the only thing that takes some time is pressing your tofu. I recommend pressing for at least 20 minutes, and if you can get a tofu press, even better. I used to use my cast iron and books and while that feels very MacGyver, it's also easier to crush your tofu or on the flipside, not press it enough.
You can either press it the night before, or if you're like me, do it first thing in the morning when you wake up. Then you can make coffee / tea, wash your face, go to the bathroom / wash closet, check your email, pet your dog / cat and then by that time it'll be ready!
Like most things I make, you can adjust things to your liking. I usually use 1/2 cup of plant milk in mine, but if you prefer a more crumbly texture, use either 1/4 cup or none at all! Black salt can be divisive as well. If you're not familiar, it's a sulfurous salt and it literally smells like eggs, which is either great or the opposite of great depending on how you feel about that. If you do use it, make sure to sprinkle it after you cook the tofu, as cooking it will make the taste disappear.
You can also add veggies to this if you want. I've done it with bell peppers, onions, mushroom, spinach, you get the idea! It also goes great with soyrizo and potatoes!
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Makes 4-6 Servings
14 oz block of medium firm tofu
1/2 cup vegan cheese shreds (optional)
1/4 - 1/2 cup plant milk
2 Tbsp nutritional yeast
1 tsp garlic salt
1/4 tsp turmeric
1/4 tsp smoked paprika
1/4 tsp black pepper
Black Salt to taste (optional)
RECIPE for Single Serving
3 oz medium firm tofu
Pinch of cheese shreds
1 Tbsp plant milk
1 tsp nutritional yeast
1/8 tsp garlic salt
1/8 tsp turmeric
Dash of smoked paprika
Black pepper to taste
Black salt to taste (optional)
Pat tofu dry with paper or tea towels. Gently squeeze out any excess liquid. Then, press tofu in a tofu press or using something heavy like a cast iron skillet for at least 20 minutes.
Using your hands, crumble tofu into a large mixing bowl. For a finer texture, crumble with the back of a fork.
Add all seasoning (except black salt) and mix until combined.
Heat up a little bit of oil over medium heat. Add tofu and cook for 2 minutes, stirring occasionally.
Add plant milk. If you are unsure how soft you want the scramble to be, add a tablespoon at a time until you get desired consistency.
Add vegan cheese and stir until cheese has melted (about 1-2 minutes)
Once cheese has melted remove from heat. If using, add black salt (do a dash at a time to make sure you don't over power the tofu scramble with it, it's funky stuff!)
You can garnish with chives, green onions, hot sauce, whatever you like!