Now Accepting New Nutrition & Movement Clients

Online and in-person appointments are available
Vegan Tofu Scramble

Vegan Tofu Scramble

This vegan tofu scramble is high in protein and flavour, is a good source of calcium and iron, and can be prepped ahead of time for those mornings where time is short.

I will say upfront that this does not taste like eggs, however, it has a similar texture, is super rich in flavour, and equally as enjoyable. It makes a great alternative to eggs to keep things interesting, and is very filling, helping you avoid those late morning snack attacks.

I usually like to add some cherry tomatoes, and some diced peppers* to it at the end and serve it with avocado toast, some sweet potato hash browns and a liberal dash of hot sauce. You could also serve it in a whole-grain wrap for an on the go breakfast.

(*it was shopping day when I took this photo, so we were out of tomatoes and peppers, but I’m sure you can imagine it)

Ingredients

Serves: 4
Time: 15 minutes

  • 400g (approx.) extra firm tofu
  • 1 Tbsp coconut oil (or butter)
  • 4 Tbsp nutritional yeast
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp black salt/Kala Namak (optional)
  • 1/2 tsp onion powder
  • 2/3 cup almond milk (or milk of choice)

Instructions

  • Drain the tofu and place the block in a frying pan. Then chop it up into ‘scramble sized’ pieces with a spatula.
  • Make a small hole in the middle of the pan and place the coconut oil in it. Turn on the heat to medium and fry the tofu until lightly browned (5-10 mins) turning occasionally. Be careful not to break it up too much while moving it around the pan.
  • While the tofu is frying, add the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt (if using), onion powder and almond milk to a measuring cup. Whisk it all together until you have a uniform sauce.
  • Once the tofu is browned, add the sauce to the pan and fold it in to evenly coat. Fry for 2-3 more minutes or until you’ve achieved your desired consistency. The longer you fry it the drier it will be.
  • Serve and enjoy!

Notes

  • The black salt is not necessary, it still tastes great without but, but it does add a uniquely ‘eggy’ flavour to the dish.
Kyle Young R.H.N.

Kyle Young R.H.N.

Registered Holistic Nutritionist, Canfitpro Personal Training Specialist, Level 2 Movnat Instructor, Yoga Instructor
Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on email
Email

Are you ready to change how you feel every day? Let’s work together.

If you’ve decided to take action towards feeling better, the good news is that you’ve already taken the hardest step. I’m excited to help you build on that momentum and help you along the path towards your wellness goals. Using my four pillar approach I’m confident that I can help you eat, move and feel better.

Get My Monthly Picks

Receive a monthly email about things that I think will help you eat, move and feel better: books, podcasts, articles, recipes, workouts, supplement recommendations and more.

DISCLAIMER: The content in this website is not intended to constitute or be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your doctor or other qualified health care provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read in this website.