Tofu Scramble (Vegan Scrambled Eggs Alternative)

The Best Tofu Scramble

https://rainbowplantlife.com/eggy-tofu-scramble/
This tofu scramble tastes uncannily similar to scrambled eggs - rich, creamy, and flavor-packed, and the perfect recipe to try if you're tired of dry, bland tofu scrambles. Best of all, it’s quick and easy and uses just one pan, so there’s minimal cleanup.

4.99 from 127 votes

PREP TIME15 mins

COOK TIME10 mins

TOTAL TIME25 mins

COURSEBreakfast

CUISINEAmerican

SERVINGS3 to 4

INGREDIENTS

  

• 1 14- or 16-ounce (400/454g) block of firm tofu
• 1/4 teaspoon ground turmeric
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• ½ teaspoon chipotle chile flakes (crushed chipotle chilies)
• ½ teaspoon kala namak (AKA Indian black salt), plus more to finish
• Freshly cracked black pepper to taste
• 1 generous tablespoon tahini
• 2 tablespoons nutritional yeast
• ½ cup (120 mL) plant-based milk of choice, such as oat, cashew, or almond
• 1 tablespoon olive oil or cooking oil of choice
• Sea salt or kosher salt to taste

INSTRUCTIONS

 

• Drain the tofu. Line a cutting board with a few layers of paper towels or a clean dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15 minutes.
• Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
• Crumble the pressed tofu with your hands into chunks, not too big or too small.
• Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.
• Add the eggy sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency. If you prefer your scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30-60 seconds (I prefer slightly drier for a breakfast burrito).
• Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed. Reheat leftovers in a frying pan or in the microwave.

Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche

Vegan, gluten-free, refined sugar-free

This was my first time making a tofu quiche and it really surprised us with how amazing it turned out! Even Eric went crazy for this quiche, often enjoying leftovers twice a day until it was finished. Enjoy it for breakfast, lunch, dinner, or a snack. I've made this a few different ways simply by changing up the vegetables used. One version used asparagus (1 cup diced) and broccoli (1.5 cups diced), which was also very nice. The only thing I would advise against is using a high-water vegetable, like fresh tomatoes as it might result in a water-logged quiche. Best of all, it reheats well. Simply place leftover quiche on a baking sheet and pop it in the oven for 15-20 minutes at 350F. Inspired by the Sprouted Kitchen Cookbook.

Yield
8

Prep Time
30 Minutes

Cook time
50 Minutes

Ingredients:

For the crust:

1 tablespoon ground flax + 3 tablespoons water, mixed together
1 cup whole almonds, ground into flour
1 cup gluten-free rolled oats or buckwheat groats, ground into flour
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 tsp kosher salt
1 tbsp coconut oil or olive oil
1-2.5 tbsp water, as needed

For the quiche:

1 block (14-oz) firm tofu
1 tablespoon coconut oil or olive oil
1 leek or yellow onion, thinly sliced
3 large garlic cloves, minced
3 cups (8-oz) sliced cremini mushrooms
1/2 cup fresh chives, finely chopped
1/2 cup fresh basil leaves, finely chopped
1/3 cup oil-packed sun-dried tomatoes, finely chopped
1 cup baby spinach
2 tbsp nutritional yeast
1 teaspoon dried oregano
3/4-1 teaspoon fine grain sea salt
Black pepper, to taste
Red pepper flakes, to taste

 

Directions:

1. Preheat oven to 350F and lightly grease a round 10-inch tart pan. Alternatively, you can use a 9-inch glass pie dish if desired.
2. Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust.
3. For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
4. In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt.
5. Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers.
6. Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the centre of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.
7. Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.
8. For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of almond milk to help it along.
9. In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.
10. Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.
11. Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry.
12. Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F.

Vegetarian Soon Tofu Jjigae (Korean Silken Tofu Stew)

 

Serves 2

• 1 tablespoon neutral oil (canola, vegetable, avocado)
• 1 tablespoon Korean hot pepper flakes (gochugaru)
• 1/4 cup chopped cabbage kimchi
• 4 cloves garlic, smashed
• 3 to 4 Thai chili peppers (optional)
• 2 cups vegetable stock
• 2 teaspoons Korean hot pepper paste (gochujang)
• 2 teaspoons Korean bean paste (dwenjang)
• 8 ounces silken tofu
• 4 ounces enoki mushrooms (half package)
• 2 scallions, chopped
• 1 stone pot or heavy-bottom pot  

 

Directions

1.  Heat up the stone pot over medium with oil. Add hot pepper flakes, stirring until oil turns red.
2. Add kimchi, garlic, and hot peppers. Stir to coat in oil and let cook for 1 minute.
3. Add in stock. Stir in hot pepper paste and bean paste. Bring to a boil.
4. Once the kimchi is tender (and slightly translucent), add in the tofu. Break up larger chunks gently with a spoon. Let the stew boil for 10 to 15 minutes to allow flavors to develop and penetrate the tofu.
5. Just before serving, top the stew with the enoki mushrooms and scallions. Turn up the heat to bring to a rapid and vigorous boil.
6. Serve family-style with rice and other Korean side dishes (banchan).

Thai Coconut Soup with Tofu

Tofu Scramble with Bell Pepper, Shallot, and Herbs