Scrambled Tofu

By Kisa McKinney

This Scrambled Tofu recipe is a flavorful, plant-based alternative to scrambled eggs that’s packed with protein and simple to make. With savory seasonings and a golden color from turmeric, it’s perfect for breakfast, brunch, or any time of day.

Dietary Notes: Vegan

Ingredients

• 14 oz. block super firm high protein tofu

• 1/2 cup non-dairy milk

• 2 tbsp nutritional yeast

• 1 tsp black salt (more if you like)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp turmeric

• Salt and pepper to taste

• Olive oil for cooking

How To Make

1. Unwrap the tofu and tightly wrap the block in a towel. Set aside for 30 minutes or more. You can also refrigerate the wrapped block overnight.

2. In a measuring cup, add the milk and all other ingredients except the oil. Stir well and set aside.

3. Heat a non-stick skillet over medium heat with about 2–3 tablespoons of oil on the bottom of the pan. (Olive oil, coconut oil, etc.)

4. Crumble the tofu into the skillet and break up the chunks with a wooden spoon. Stir and cook over medium heat until some of the tofu starts to turn golden brown.

5. Add the milk and seasoning mixture to the skillet and stir to coat all of the tofu. Continue cooking until the liquid has been absorbed.

Enjoy!!!!!