Vegan Tofu Scramble

For a tofu scramble, you do not need to press the tofu as firmly as you would for baking or frying. Because you want a softer, egg-like texture, using firm tofu and gently squeezing out the excess water with your hands or a light towel is sufficient. Over-pressing it will make the scramble too dry and crumbly.

To replicate the savory, sulfurous taste of eggs, most vegan tofu scramble recipes call for nutritional yeast, a pinch of black salt (kala namak), and garlic powder. Black salt is crucial because it actually contains sulfur, giving it a distinctively eggy aroma and taste. Turmeric is added purely for its yellow color, mimicking the look of egg yolks.

A cooked vegan tofu scramble will last in an airtight container in the refrigerator for up to 4 days. This makes it an excellent meal-prep option for quick weekday breakfasts. To reheat, simply microwave it or warm it up in a skillet with a tiny splash of water to prevent it from drying out.

While you can technically freeze a tofu scramble, it is generally not recommended. The freezing process alters the cellular structure of the tofu, making it much spongier and prone to releasing water upon thawing. The texture will become more rubbery, causing the scramble to lose its delicate, egg-like consistency.