Creamy Tofu Scramble

Name: Creamy Tofu Scramble
Prep time: 1 min
Cook time: 9 min
Total time: 10 min
Yield: 4 servings
Ingredients: 2 tablespoons Oil; 400 gm. / 14 oz. Firm Tofu; 1/2 teaspoon Onion Powder; 1/2 teaspoon Garlic Powder; 1/4 teaspoon Turmeric Powder; 1/4 teaspoon Smoked Paprika; 1/4 teaspoon Salt; 1/2 teaspoon Black Salt (Kala Namak); 1/4 teaspoon Black Pepper; 2 tablespoons Nutritional Yeast; 1 tablespoon Tahini; 1/2 cup Oat Milk; Sourdough bread slices; Sichuan Chili Oil; Green Onion, freshly chopped

Introduction

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.

Recipe Video

Ingredients

2 tablespoons Oil
400 gm. / 14 oz. Firm Tofu
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Turmeric Powder
1/4 teaspoon Smoked Paprika
1/4 teaspoon Salt
1/2 teaspoon Black Salt (Kala Namak)
1/4 teaspoon Black Pepper
2 tablespoons Nutritional Yeast
1 tablespoon Tahini
1/2 cup Oat Milk, or Soy Milk
Oil, for toasting the bread
Sourdough bread slices
Sichuan Chili Oil
Green Onion, freshly chopped

Instructions

Heat Oil: Heat a large pan over medium heat and add 2 tablespoons of oil.
Cook Tofu: Once the oil is hot, add 400 gm. / 14 oz. crumbled firm tofu to the pan and stir-saute for 2-3 minutes.
Add Spices: Add 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, 1/2 teaspoon black salt, and 1/4 teaspoon black pepper to the tofu.
Infuse Flavors: Mix well and continue to stir and cook for an additional 4-5 minutes, allowing the spices to infuse into the tofu.
Create Sauce: Stir in 2 tablespoons nutritional yeast, 1 tablespoon tahini, and 1/2 cup oat milk. Mix thoroughly and cook for about 2 minutes until the mixture becomes creamy and well-combined.
Remove Pan: Remove the pan from the heat.
Toast Bread: In a separate pan, toast the sourdough bread slices on both sides with a touch of oil until they are golden and crispy.
Assemble Base: Once the bread is toasted to your liking, generously spoon the creamy tofu scramble on top.
Add Toppings: Drizzle Sichuan Chili Oil evenly over the tofu scramble for a spicy kick, and garnish with freshly chopped green onions for a burst of color and freshness. Creamy Tofu Scramble is ready. Enjoy!

Recipe Notes

Tofu Texture: Firm tofu works best for texture, but silken tofu can be used for a creamier result.
Black Salt: This adds an egg-like flavor to the scramble due to its sulfur content; adjust or omit if not available.
Nutritional Yeast: Provides a cheesy flavor and additional B-vitamins; ensure it’s fortified for maximum benefit.
Tahini: Look for pure tahini without added oils for the best flavor and health benefits.
Milk Choice: Oat or soy milk are suggested, but any plant-based milk can be used; creaminess might vary.
Spice Adjustments: Spices can be adjusted to taste, especially if you prefer more or less heat from the chili oil.
Storage: Leftovers can be refrigerated for up to 3 days; reheat gently to maintain texture.
Vegetable Additions: Feel free to add your favorite vegetables like spinach, mushrooms, onions, or peppers to the mix.
Grain Options: For a heartier meal, stir in some cooked rice or quinoa.
Toppings: Enhance your dish by topping with a dollop of vegan yogurt or sour cream, and sprinkle with fresh herbs like basil, cilantro, or parsley.