The ONLY Tofu Scramble Recipe You’ll Ever Need

tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh adds protein and fiber while being a firmer texture.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed provides omega-3s while parmesan adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but canola oil is more budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are convenient and can be used if fresh is unavailable.

Heat a pot over medium heat.

Add 1/4 cup plain flour, 1/4 cup nutritional yeast, 1/4 teaspoon ground turmeric, 1/4 teaspoon sweet paprika, and 1/2 teaspoon black salt to the pot; stir for about 30 seconds until fragrant.

Pour in 1 cup soy milk and mix while adding 1 teaspoon dijon mustard and 2 tablespoons vegan butter; stir until the butter melts and the sauce thickens.

In a skillet over medium heat, add olive oil and let it heat up.

Crumble 500 grams of firm tofu using your fingers, pressing out some water as you do so.

Add 1 chopped onion and 2 minced garlic cloves to the skillet; brown for a couple of minutes.

Add the crumbled tofu to the skillet and brown it slightly.

Pour the prepared sauce over the tofu and mix until all the tofu is coated and turns yellow.

Transfer the tofu scramble to a bowl and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens