Easy Scramble Seasoning Mix and the Best Ever Tofu Scramble
Easy and versatile Tofu scramble seasoning Recipe! Use it in scrambles, frittata, quiche and more. The best vegan tofu scramble that is fluffy yet creamy and tastes just like eggs thanks to my secret egg seasoning. Gluten-free.
Servings: 2
Ingredients
For the scramble seasoning:
- 2 tablespoons nutritional yeast
- 3 teaspoons Kala namak, which is Indian sulphur black salt, use 1 teaspoon less for less salty/less strong flavor
- 1 teaspoon turmeric
- 3/4 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
For the tofu scramble:
- 1 teaspoon oil
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green onion keep the green parts of the onion for garnish
- 1/4-1/2 cup veggies of choice
- 15 ounce pack of firm tofu divided
- 1/4 - 1/2 cup water or use unsweetened non dairy milk for creamier
- 1 to 1 1/2 tablespoons scramble seasoning from above plus more for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- green onion or cilantro for garnish
Instructions
- Scramble seasoning: To make the scramble seasoning, mix everything in a bowl and set aside or store in a sealed glass bottle for up to 2 months.
- To make the tofu scramble, heat a skillet over medium heat. Add oil then add the vegetables and cook until they are golden on some edges.
- Slice the tofu block and take about a quarter of the tofu block. Add to a blender. Add 1 1/2 tablespoons seasoning and a 1/4 cup of water and blend until smooth.
- You might need more water. Add 1-2 tablespoons at a time and blend until it's super creamy. You can also use 3 oz silken tofu instead of the firm tofu for the eggy mix
- Then add this creamy mixture to the skillet then mix well.
- When it's just about to boil, add the crumbled up rest of the block of the tofu and mix well.
- Cook until the mixture is homogenous and the tofu is evenly colored with yellow. Taste and adjust salt and flavor. Take off heat
- To serve, sprinkle a little bit of the salt, black pepper, green onions, and some more of the scramble seasoning all over the scramble and then serve.
Video
Notes
- Nutrition includes the scramble and 1.5 tbsp worth seasoning.
(You’ll use only a third of the total seasoning for 15 oz tofu, and 15 oz will make 2-3 serves of the scramble. So 1 tablespoon Indian sulphur salt is divided by 3 and then 2 serves, So it is 1/2 tsp Kala namak per serve) - no need to press your tofu for this recipe
- To crumble the tofu, use a fork or mash it with a potato masher. You could also simply crumble it into the pan with your hands.
- Add any veggies you like. vegetables that need a bit of cooking time like mushrooms, peppers etc should be added before the tofu, like in the recipe. No-cook veggies like spinach can be added along with the crumbled tofu.
- No blender: instead of blending the tofu, use 3 tbsp non dairy cream or yogurt or sour cream and a splash of water if too thick.
- For extra creamy scrambled eggs, add plant-based milk instead of water. Or add 4-5 soaked raw cashews to blend with the tofu and water
- Soyfree try my chickpea flour scramble ,or use my chickpea flour tofu.
Nutrition
Calories: 252kcal | Carbohydrates: 16g | Protein: 23g | Fat: 12g | Saturated Fat: 1g | Sodium: 718mg | Potassium: 301mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2573IU | Vitamin C: 53mg | Calcium: 297mg | Iron: 4mg