Creamy Tofu Scramble
This creamy vegan breakfast features pan-fried tofu crumbles coated in a rich, savory tahini and oat milk sauce. Infused with turmeric for color and kala namak for an authentic eggy flavor, it is a high-protein, one-pan dish perfect for pairing with avocado toast or breakfast burritos.
Instructions
- 1
Drain the firm tofu (1 block) and press it under a weight for 15 minutes to release excess water.
- 2
In a small bowl, whisk together ground turmeric (0.25 tsp), garlic powder (0.5 tsp), onion powder (0.5 tsp), paprika (0.25 tsp), chipotle chile flakes (0.5 tsp), kala namak (0.5 tsp), black pepper (0.25 tsp), tahini (1 tbsp), and nutritional yeast (2 tbsp).
- 3
Gradually pour oat milk (0.5 cup) into the spice mixture, whisking until you have a smooth, golden sauce.
- 4
Crumble the pressed tofu by hand into medium-sized chunks.
- 5
Heat olive oil (1 tbsp) in a large pan over medium-high heat. Add the tofu chunks and fry until lightly browned, about 5 to 7 minutes.
- 6
Pour the eggy sauce over the tofu and fold to combine. Fry for another 30 to 60 seconds until your desired consistency is reached.
- 7
Finish with a kala namak (1 pinch) and kosher salt (1 pinch) to taste before serving.
Nutrition Facts
Per portion