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Breakfast & brunch Vegan & gluten-free recipes

Simple Tofu Scramble

Simple Tofu Scramble

I’ve said before that brunch is my favourite meal of the day.

Brunch out with mimosas & friends, brunch to share with morning-after-the-night-before gossip, lazy brunch in my pyjamas with coffee and a book.

Brunch is the best.

However.

A really good plant-based and gluten-free brunch can be kinda hard to find.

Even if you do track one down, vegan & gluten-free food is often also super healthy food.

Don’t get me wrong, I love a good smoothie or a bowl of granola with almond yoghurt but after one too many (gluten-free) pints, mega healthy is probably not at the top of my breakfast wish-list.

Easy Tofu Scramble

Affiliate disclosure: his post uses affiliate links. If you purchase products or services via an affiliate link I’ll get a small commission (which supports the running of EatsLeeds) and it won’t cost you anything extra. I’ll specifically point out each affiliate link in the post. Learn more.


This vegan tofu scramble just hits the spot.

Its a great option for anyone who prefers to eat plant-based but still has a gaping, egg-shaped hole in their morning routine.

Whip up a big batch on a Sunday morning – I like mine with typical breakfast fare: some plum tomatoes grilled in olive oil, and maybe some mushrooms, sliced and sauteed in with shallot, a couple of crispy, golden hash browns and an avocado half (because what is brunch without an avocado, really?).

You can even make them in the microwave at the office. Add the tofu and other ingredients to a microwave-proof dish, throw in a handful of spinach and a couple of halved cherry tomatoes, and you’ve got a fast & healthy vegan breakfast.

Fast and Healthy Vegan Breakfast

How do you make vegan eggs taste eggy?

Use black salt to give your vegan eggs that sulphuric ‘eggy’ flavour.

While tofu gives a good approximation of the texture of scrambled eggs, and a pinch of turmeric can mimic the pale yellow colour, the taste of tofu can be a little bland.

Black salt, AKA Kala Namak, is a type of rock salt which has been kiln-fired. It originated in Southeast Asia and the areas around the Himalayas (which is why it is also known as Himalayan black salt). When ground, the salt is more grey-purple in colour than black. It contains sulphuric compounds, which give it that distinct savoury, eggy smell. You can get it in health food stores, or (affiliate link) on Amazon.

A little black salt goes a long way. Add a small amount to your tofu scramble, to give it that slightly sulphuric taste of egg. You can also add salt and pepper, and a little nutritional yeast, plus whichever other herbs and spices you’d normall season your scramble with.

Tofu Scramble

This simple tofu scramble is the perfect vegan alternative to eggs for breakfast. Make them on the stove for Sunday brunch or quickly in microwave midweek.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 2

Ingredients

For the Scrambled Tofu

  • 300 g Silken Tofu (soft)
  • 1 tsp. Nutritional Yeast
  • 0.5 tsp. Turmeric
  • 0.5 tsp. Coconut Oil
  • 0.25 tsp. White Wine Vinagar
  • 0.25 tsp. Salt (approx.)
  • 0.25 tsp. Black Pepper (approx.)

To Serve (as pictured)

  • 12 Baby Plum Tomatoes (approx.)
  • 1 tbsp. Olive Oil (approx.)
  • pinch Salt
  • 1 Avocado

Instructions

For the Scrambled Tofu

  • Pour the tofu into a microwave-proof bowl (or into a small saucepan) and mash with a fork to break it down until it has a texture similar to scrambled eggs
  • Add the rest of the scramble ingredients to the tofu and fold them in until evenly distributed
  • Microwave on high for 3 minutes, stirring twice during cooking (cook for 1 minute, stir, cook for 1 minute, stir, cook for 1 minute), then leave to stand for another few minutes
  • OR heat in a saucepan over a medium hob, stirring constantly, for around five minutes

To Serve (as pictured)

  • Take some baby plum tomatoes, drizzle in olive oil and a pinch of salt, and grill (or bake in an air-fryer) for around 5 minutes, on a high heat – until the skins start to char and flake
  • Halve the avocado & slice as desired
  • Garnish the dish with fresh parsley

If you liked that recipe, why not get my free 7-day vegan & gluten-free meal plan. It's a short eBook full of recipes & tips to help kickstart your plant-based & gluten-free lifestyle. Fill in your details below to sign up & receive the meal plan as soon as its published in May.

How tomake scrambled tofu
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