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Creamy Egg Tofu Scramble is a simple way to cook tofu. The result is very similar to scrambled eggs and is perfect for breakfast.
Part of the fun of cooking with tofu is how creative you can be with the flavours it absorbs. Check out Hoisin-glazed Tofu Bites for a completely different Asian-inspired take on tofu!
There was once a time when plant-based food was thought of as boring and plain, where flavour goes to die. Those days are long gone, and I think the world is better off for it.
Egg tofu scramble is a great example of how amazingly good vegan food can be when made with a little creativity. This method for preparing tofu is a great example. Creamy, savoury ‘eggs’ with a minimum of fuss and not an animal product in sight.
Ready in a relaxed 15 minutes, egg tofu scramble is a breakfast option quick enough to prepare even when you need to get to work. Or save it for a lazy weekend morning. No way to go wrong with this one!
Creamy scrambled tofu
The challenge when I started experimenting with egg tofu scramble was to achieve a lovely eggy flavour, but to make it creamy. Finding the right spices and other additions to make it taste good was relatively easy. It’s the texture that took some work.
The secret was to use a mayonnaise. The mayo made the scramble beautifully creamy, with a very buttery texture and pleasantly moist. Of course, choose a vegan mayo to keep this recipe plant-based.
Although there are a lot of ways to make vegan mayo at home, I’ve found a few brands that make such good versions that I’m happy to save myself the effort of making it. There are a few that are less than enjoyable, though, so make sure you choose a good version to get the best results.
Also, letting it steam under a lid after cooking ensures that moisture is added back to the tofu. A little trick that’s well worth doing!
How to make it
Start by placing your block of tofu in a dish and break it into smaller pieces, either with your hands or a potato masher. Pre-heat a non-stick skillet over medium heat with a little oil and add the crumbled tofu with a bit of salt.
Let it cook without stirring for two minutes, then stir it around and leave it for five minutes more. Leaving it untouched gives the tofu time to sear slightly.
While the tofu is cooking away, mix up the vegan may with turmeric, garlic powder and oat milk (or whatever milk alternative you choose!). Pour it over the tofu and stir it so the tofu is evenly coated. Let it cook for a couple more minutes.
When it is done cooking, take it off the heat and cover with a lid so it can steam for one minute. Taste and see if it needs a bit more salt and black pepper and serve with bread and your favourite sides.
Recipe Tips and Notes
- I used oat milk for this recipe but other milk alternatives can be used instead. While I have not tried all the combinations, other milks will change the flavour profile and are a good way to add variety to this recipe.
- Either firm or extra-firm tofu are suitable for tofu scramble.
- I used pressed tofu so that it would have less water. If your tofu is watery, press it beforehand to extract the water. Otherwise it will leak out while cooking and give you a different result.
- Don’t be afraid to use turmeric. It doesn’t affect the taste but does add a more natural colour.
- Using a This is an affiliate link.non-stick frying pan will give you the best results by ensuring the tofu doesn’t stick. A This is an affiliate link.cast iron skillet can also be used.
- Do not forget to cover with a lid for one minute after taking off the heat. This allows the steam to permeate the tofu scramble and gives it a creamier texture. Although this may seem like an option step, it really is worth waiting that extra minute to get that lovely texture!
Serving suggestions
This silken tofu scramble screams Saturday breakfast or brunch to me. Whip them up and you have a meal ready to kick start your weekend!
There’s no need to fuss all that much with anything on the side as sourdough or rye toast, with fresh tomatoes and avocado, is all you need to round things out. A fresh salsa is also a lovely addition, as are fresh herbs.
It’ll also be fantastic in tortillas to make breakfast burritos, filled out with mushrooms and veggies such as onion, spinach or kale. And, of course, a drizzle of hot sauce!
But if you do want to take it to the next level, I have just the thing. Replace the fried egg in sweet potato hash with tofu scramble for a truly spectacular brunch option!
Storage and leftovers
Leftover tofu scramble will keep in the fridge for 5 day with no issue. Keep it in an This is an affiliate link.airtight container to retain moisture and stop it from absorbing smells from anything else in your fridge. Reheat in a microwave, careful not to overdo it.
More hot breakfast recipes
Creamy Egg Tofu Scramble
Equipment
- This is an affiliate link.Non-stick frying pan
- This is an affiliate link.Mixing bowl
Ingredients
- 280g / 10oz extra-firm or firm tofu
- 1 tbsp oil
- 1 tbsp mayonnaise, vegan mayo for plant-based
- 1/4 tsp tumeric
- 1/4 tsp garlic powder
- 60ml / 1/4 cup oat milk
- Salt to taste
Instructions
- Crumble the tofu with your hands or potato masher into small bite-sized pieces. Preheat a non-stick frying pan with the oil, the add the tofu, season with salt and let it cook undisturbed for 2 minutes, then stir and continue cooking for 5 minutes longer.
- Meanwhile, mix the mayonnaise with the turmeric, garlic powder and oat milk. Pour over the tofu scramble and stir to coat evenly, cook for a couple of minutes. Right before taking the scramble off the heat, cover with a lid for 1 minutes and let it steam. Add more salt if needed and serve with your favourite sides.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
