Image of scrambled tofu atop two pieces of sourdough toast on a plate with avocado.
Picture of Matt

Scrambled Tofu

I’m sorry to get start the recipe off in this manner, but the egg industry is deplorable. I won’t get to the specifics of details, but if you’re unaware of the process of how an egg shows up on your plate, then I implore you to do some research.

But, people love eggs. They just do! They have a lot of nutritional qualities, and are a part of many people’s healthy breakfasts and meals.

But the truth is, you don’t need them. I mean, I haven’t since 2015 and I can tell you that I do not miss them in the slightest. And that’s probably because I can enjoy delicious foods like scrambled tofu.

Tofu is genuinely one of most versatile ingredients, and it features in this recipe alongside only a few other ingredients to make a delicious and protein-packed direct replacement for your scrambled eggs. Enjoy!

Ingredients:

  • HARD tofu (higher in protein, and a better texture – I use Evergreen Hard Tofu)
  • Ground turmeric
  • Black salt (kala namak) – optional
  • Plant milk
Image of wooden cutting board with hard tofu, as well as black salt and turmeric displayed nicely.

Method:

  • Crumble the tofu with your hands into a large bowl to resemble the scrambled egg-like texture
  • Add ground turmeric, black salt, and plant milk, then combine
  • Fry the mixture at a medium to medium-high heat for approximately 5-7mins
  • Place atop some scrumptious sourdough toast with avocado, or eat it however you want – I’m not your parent
Image of PT Matt's hands halfway through crumbling hard tofu into a bowl.
Image of bowl of crumbled tofu while adding in turmeric and black salt.
Image of scrambled tofu being cooked in a pan.

Nutritional Info Per Serve (6 serves from 650g block of tofu):

  • Protein 24.9g
  • Carbohydrates 11.8g
  • Fat 13.5g
  • Fibre 1.7g
  • Saturated fat 2g
  • Sugar 1.3g
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