I served this simple, 3-ingredient Tofu Scramble up Eggs Benedict style. Not only is this recipe vegan and gluten-free but the faux Hollandaise sauce is made with your everyday condiments and requires no cooking. When you’d rather spend more time on eating than cooking, then what’s the problem right?!
I’ve actually not had eggs benedict since becoming vegan so this was a pretty satisfying breakfast, though I have to say, I will make my own sauce next time so watch this space for the recipe. It was Sunday and I wanted to chill, what can I say!
If you’re more of a sunny-side up eggs person, then you might prefer my Vegan Fry Up recipe to this scrambled eggs recipe you got here!
Nutrition
- Tofu is a great source of protein and actually contains the 9 essential amino acids (and is therefore considered a complete protein source). It also contains minerals such as calcium and iron.
Shopping List for Tofu Scramble
- Firm tofu
- Rapeseed oil
- Onion powder
- Black salt (optional) but gives an egg-like flavour
- Turmeric (optional)
- Plant Milk (optional)
- Mustard (optional)
- Vegan mayonnaise (optional)
- Muffins/bread rolls (optional)
Questions about Tofu Scramble
How to make Tofu Scramble
To make Tofu Scramble, crumble firm tofu in a saucepan and sprinkle with salt, turmeric and onion powder and allow to fry in a dash of rapeseed oil for 10 minutes. For the sauce, mix vegan mayo, mustard and plant milk together until smooth and creamy. Toast some halved muffins or bread rolls and scoop the hot tofu scramble on top along with the sauce.
How long does tofu scramble keep?
In the fridge, when kept in an air tight container, scrambled tofu can last 5 days.
Can I freeze tofu?
Tofu scramble can be frozen in an airtight container or ziplock bag for up to 5 months, though the texture may vary slightly.
Recipe Substitutions
- Silken tofu can be used instead of firm tofu in this recipe, but the cooking time will be a little longer due to the additional water content
- Kala namak (black salt) can be easily replaced with regular salt
- The onion powder can be omitted
- This tofu scramble can be served alongside regular toast or whatever you fancy
- Other ingredients, such as spices, vegetables etc can be added for more flavour and texture
This Tofu Scramble is…
- Fluffy
- Gluten-free
- Perfect for lunch or breakfast
- Nourishing
- Vegan
- Plant-based
More Recipes to Try…
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Tofu Scramble
Ingredients
- 390 g firm tofu 1 block
- 1 tbsp rapeseed oil
- 1 tsp onion powder
- ½ tsp kala namak black salt (optional)
- ½ tsp turmeric optional
- 1 ½ tbsp vegan mayonnaise optional
- 1 tsp sweet mustard optional
- 3 tbsp plant milk
- 4 breakfast muffins or bread rolls can be gluten-free
Instructions
- In a frying pan, heat a little oil then crumble in the block of tofu along with the onion powder, turmeric and kala namak and cook for 10 minutes, stirring occasionally.
- For the faux hollandaise sauce, mix the vegan mayonnaise, mustard and plant milk until creamy.
- To serve, slice the muffins or bread rolls in half and toast lightly and scoop the tofu scramble on top and drizzle with the sauce.
Notes
- Silken tofu can be used instead of firm tofu in this recipe, but the cooking time will be a little longer due to the additional water content
- Kala namak (black salt) can be easily replaced with regular salt
- The onion powder can be omitted
- This tofu scramble can be served alongside regular toast or whatever you fancy
- Other ingredients, such as spices, vegetables etc can be added for more flavour and texture
Nutrition
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