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Vegan Tofu "Eggs"

A delightful twist on traditional scrambled eggs with a savory flavor, using tofu and spices, perfect for a quick and nutritious breakfast.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Comfort food, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package 1 (16 ounce) package firm tofu, drained and patted dry Firm tofu holds its shape during cooking.
  • 1 tablespoon 1 tablespoon nutritional yeast Adds a cheesy flavor.
  • 0.5 teaspoon 0.5 teaspoon salt Adjust to taste.
  • 0.5 teaspoon 0.5 teaspoon garlic powder
  • 0.25 teaspoon 0.25 teaspoon ground turmeric
  • 2 tablespoons 2 tablespoons almond milk Alter with coconut milk for creaminess.
  • to taste Salt and ground black pepper To taste.
Cooking Aids
  • 1 spray Olive oil cooking spray For cooking the tofu.

Method
 

Cooking
  1. Generously spray a skillet with olive oil cooking spray and heat over medium heat.
  2. Add the drained tofu to the skillet, using your hands to crumble the block into smaller pieces. Cook for about 4 minutes, until the tofu is heated through and begins to brown slightly.
  3. Stir in nutritional yeast, salt, garlic powder, and turmeric. Continue to cook for 1 minute, breaking the tofu apart with a spatula to achieve desired consistency.
  4. Pour in the almond milk and cook until absorbed, about another 2 minutes. Season with additional salt and freshly ground black pepper to taste.
  5. Serve warm, optionally topped with fresh herbs.

Notes

Store leftovers in an airtight container for up to 4 days; reheat in the microwave. For a different texture, consider silken tofu but know it will be creamier.