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Homemade Tofu Scramble photo

Tofu Scramble

A savory, dairy-free tofu scramble that's quick to make and packed with flavor.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Non-stick frying pan (10.5 inch / 26 cm)
  • Tofu press (or alternative like TofuBud)
  • Mixing Bowl
  • Whisk
  • Spatula

Ingredients
  

  • 11 oz firm tofu
  • 1 Tbsp olive oil
  • 1 onion (medium)
  • 2 cloves garlic
  • 1/2 cup vegan yogurt
  • 3 Tbsp chickpea flour
  • 3 Tbsp water
  • 1/2 tsp black salt (kala namak)
  • 1 tsp turmeric
  • 2 tsp nutritional yeast
  • salt and pepper to taste

Instructions
 

  • Press the tofu to remove excess moisture for about 15 minutes, then tear it into medium-sized chunks by hand.
  • Peel and finely chop the onion and mince the garlic.
  • In a bowl, whisk together the vegan yogurt, chickpea flour, water, and half of the black salt until smooth and similar to pancake batter.
  • Heat the olive oil in a non-stick frying pan over medium heat, then sauté the chopped onion for 2–3 minutes until translucent.
  • Add the garlic and cook for 1 minute more until fragrant.
  • Add the tofu chunks to the pan, season with the remaining half of the black salt and some black pepper, and cook for 3–5 minutes until the edges gain some color.
  • Sprinkle the turmeric and nutritional yeast over the tofu and stir until the tofu is evenly coated.
  • Pour in the yogurt-chickpea mixture, stir to combine, then let it sit undisturbed for about 1 minute before stirring again; cook until the mixture is creamy but not runny, about 2–3 minutes.

Notes

  • Press tofu well to improve texture.
  • Adjust black salt to taste for an eggy flavor.
  • Use medium heat to avoid drying the tofu.
  • Chickpea flour helps thicken the scramble.