The Best Tofu Scramble Recipe

9 Ingredients 15 Minutes

Press firm tofu for 10 minutes. Crumble using hands or a fork into 1-inch chunks.

Whisk the nondairy milk, nutritional yeast, Dijon, turmeric, paprika, garlic powder, onion powder, and kala namak in a medium bowl.

Cook the tofu in a nonstick skillet over medium-high heat until golden brown. Add the eggy sauce and cook until the desired texture.

Serve the tofu scramble on crispy toast. Or make a breakfast burrito with sautéed kale or spinach, avocado, and vegan cheese. Heat the burrito on both sides until the cheese is just melted.

Storage: Refrigerate leftover tofu scramble in an airtight container for up to 4 days. Freeze breakfast burritos (minus avocado) for up to 1 month. Wrap them in aluminum foil and place in a freezer safe container.