The Best Tofu Scramble 

This quick and easy tofu scramble really is the best one out there. I know this because I've not only fed my family members this tofu scramble, but I also sold it at my meal prep store for 7 years and it was incredibly popular. What's even cooler is that I named it "The Scrambler Bowl" at my store and it had all the ingredients listed on the package, and yet SO many people thought this "scramble" was eggs. I had a regular who would order the "egg" bowl even after me telling him it was tofu. It's seriously delicious. 

I have two ways I cook this. The first way is incredibly simple - you put everything into one pot, mix, and warm through. The second method takes just a little bit longer but might be even better because it starts with a pan fried onion. 

What Makes This The Best Tofu Scramble?

It's super high in protein. I use extra firm tofu and nutritional yeast to really ramp up the grams. 

It's incredibly creamy. Full fat coconut milk, makes this absolutely lush in texture and flavour. You might taste the coconut a little bit, but I promise it's not overpowering. 

Nutritional yeast gives it a creamy and cheesy flavour that is an absolute must. Plus, for every 1 tbsp of nutritional yeast you're boosting the protein by another 3g!

Organic turmeric powder. Turmeric gives it that bold yellow colouring. While it doesn't leave much in terms of flavour, it gives this scramble the colour of eggs and that's what we're looking for. 

Garlic powder adds just a little hint of something something. It's not enough to make the scramble taste like garlic, but it IS enough to give it a well seasoned flavouring. 

Black pepper, but ONLY to serve. I do not like adding the black pepper into the scramble, just as I wouldn't recommend you do that for eggs. You don't want the black pepper giving the scramble a grey colouring. But you DO want to add black pepper when you serve both for taste and to truly activate those anti-inflammatory properties of turmeric. 

Salt. Every dish needs a good pinch of salt to brighten all the flavours. I like to add salt at the beginning then add some finishing salt to the end product. 

Substitutions

You can substitute extra firm tofu for medium or firm, but I wouldn't go lighter than that. It would change both the texture and protein content too much. 

If you would like to reduce the fat and calories a little bit, you can substitute the full fat coconut milk for light coconut milk. You can technically switch it out for soy milk, or another non-dairy milk, but none of them will give you the same creamy texture. The full fat coconut milk is well worth the calories if you ask me. 

Nutritional yeast, salt, and pepper, are non-negotiables, but you could substitute the garlic powder for onion powder. 

How To Serve

My personal preference is serving this over toasted sourdough bread. Sometimes with some smashed avocado on the toast, sometimes just some butter, sometimes, just plain crunchy, toasted sourdough. 

Plating this scramble next to some roasted potatoes (this is how I served it at my meal prep store) is a really nice way to make it a brunch. The roasted potatoes I generally pair these with are seasoned with dried rosemary, garlic, and salt. 

Another option would be to plate this scramble with a side of roasted or pan fried vegetables. I love a quick pan fried kale or mushrooms, or to make it really easy, you could do a sheet pan of veggies. 

I have on occasion enjoyed this with rice cakes. It's a little messy, but delicious. Just eat over a plate ;)

Serve next to some pancakes for a hearty Sunday morning brunch vibe.

Or you could make an epic brunch bowl out of it and pair it with roasted potatoes, veggies, some everything but the bagel seasoning, and buttered toast.... YUM!

Recommendation

Meal prep this in large quantities for your week. It reheats SO well and is the perfect quickie protein option.

Keep tofu scramble in a tightly sealed container in the fridge for up to 5 days.

I like to double the recipe for a healthy, easy protein option all week. 

This tofu scramble is also great in fried rice!

 

 

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The Best Tofu Scramble (Option #1)

Recipe makes 4 servings

Macros per serving:

203 cals - 10g fat - 9g carbs - 19g protein 

 

Ingredients:

350g extra firm tofu

1/2 cup full fat coconut milk, canned 

1/4 cup nutritional yeast 

1 tsp garlic powder

3/4 tsp organic turmeric powder

1/2 tsp salt (plus more to serve)

black pepper to serve

 

Instructions:

1. Crumble the tofu by hand into a large pan.

2. Add coconut milk, nutritional yeast, garlic powder, turmeric powder, and salt. 

3. Bring heat to medium and mix the ingredients.

4. Cook for 8-10 minutes or until everything is well blended and warmed through. Scramble should be a bright yellow. 

5. Taste test, and add an additional boost of salt if needed. I usually add another 1/4 tsp, or alternatively I add it when serving. 

6. Plate and top with black pepper to increase the anti-inflammatory properties of turmeric!

7. Enjoy with any of the recommended "How To Serve" options above. 

 

The Best Tofu Scramble (Option #2)

Recipe makes 4 servings

Macros per serving:

242 cals - 14g fat - 10g carbs - 19g protein 

 

Ingredients:

1 small yellow onion

1 tbsp extra virgin olive oil 

350g extra firm tofu

1 cup full fat coconut milk, canned 

1/2 cup nutritional yeast 

1 tsp garlic powder

3/4 tsp organic turmeric powder

1/2 tsp salt (plus more to serve)

black pepper to serve

 

Instructions:

1. Crumble the tofu by hand and add to a small bowl on the side. 

2. Finely dice the onion. 

3. Warm a frying pan to medium heat and add 1 tbsp oil, coating the pan. 

4. Add in diced onion and pinch of salt. 

5. Cook onions for 4-5 minutes or until softened. 

6. Add in crumble tofu, coconut milk, nutritional yeast, garlic powder, turmeric powder, and salt. Mixing the ingredients well.

7. Cook for 8-10 minutes or until everything is well blended and warmed through. Scramble should be a bright yellow. 

8. Taste test, and add an additional boost of salt if needed. I usually add another 1/4 tsp, or alternatively I add it when serving. 

9. Plate and top with black pepper to increase the anti-inflammatory properties of turmeric!

10. Enjoy with any of the recommended "How To Serve" options above. 

Leave a comment or a review down below and let me know how this recipe went for you! A comment really helps my blog, and I truly appreciate it!