Spicy Vegan Tofu Scramble Recipe
This Spicy Vegan Tofu Scramble is a bold, protein-packed, egg-free breakfast made with creamy tofu, tahini, warming spices, and a touch of heat. It’s satisfying, savory, and perfect for a hearty plant-based morning meal.
Equipment
- Non-stick skillet
- Mixing bowls
- Whisk
- Spatula
- knife and cutting board
Ingredients
- 1 block firm tofu, pressed and crumbled
- 0.5 cup unsweetened oat milk
- 2 tbsp nutritional yeast
- 1 tbsp tahini
- 0.5 tsp smoked chipotle flakes
- 0.25 tsp paprika
- 0.25 tsp turmeric
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp black salt (kala namak)
- sea salt, to taste
- black pepper, to taste
- 0.5 cup unsweetened coconut yogurt
- 1 clove garlic, crushed
- 2 tsp fresh lemon juice
- 0.25 tsp dried mint
- 2 tbsp extra virgin olive oil
- 1 tbsp Aleppo pepper flakes or red pepper flakes
- 3 cups salad greens
- warm pita bread, for serving
- za’atar spice blend, for serving
Instructions
- Wrap the tofu in a clean towel, place a heavy object on top, and press for 10–15 minutes to remove excess moisture.
- In a bowl, combine turmeric, paprika, garlic powder, onion powder, smoked chipotle flakes, black salt, and nutritional yeast.
- Add tahini to the spice mixture and whisk until smooth. Gradually whisk in oat milk to create a creamy sauce.
- Heat a non-stick skillet with a little olive oil. Add crumbled tofu and cook for 5–7 minutes until lightly golden.
- Pour the sauce over the tofu, stir well, and cook for 1–2 minutes until fully combined and heated through.
- In a small bowl, mix coconut yogurt, garlic, lemon juice, dried mint, salt, and pepper to make the yogurt sauce.
- Warm olive oil gently and stir in Aleppo pepper flakes to create chili oil.
- Serve tofu scramble with salad greens, yogurt sauce, chili oil, warm pita, and a sprinkle of za’atar.
Notes
Pressing the tofu thoroughly prevents excess moisture and improves texture. Adjust spice levels to taste, and add more oat milk for a creamier scramble or cook longer for a firmer result.