Creamy Tofu Scramble

This Creamy Tofu Scramble combines firm tofu with everyday spices to create a satisfying breakfast alternative to eggs. The recipe draws its rich flavor from a blend of onion powder, garlic powder, and smoked paprika, while nutritional yeast and tahini add depth and creaminess to the final dish.

The addition of black salt (kala namak) gives this scramble a subtle eggy flavor, making it particularly appealing for those transitioning to plant-based eating. The cooking process is simple, taking about 15 minutes from start to finish, and requires basic pantry ingredients.

While the scramble works well on its own, serving it on toasted sourdough creates a more complete meal. The contrast between the creamy tofu and crispy bread adds an enjoyable textural element, while optional toppings like Sichuan chili oil and fresh green onions provide heat and freshness.

The recipe is adaptable to different dietary needs - you can use any plant-based milk and adjust the spice levels to taste. One block of firm tofu yields enough scramble for 3-4 servings, making it suitable for both individual meals and family breakfasts.

The dish stores well in the refrigerator for up to three days, though it's best enjoyed fresh off the stove when the texture is at its creamiest. This makes it a practical option for busy mornings when you need a protein-rich breakfast that's both filling and nutritious.