This post may contain affiliate links.
Tofu has a very mild taste, meaning it will take on any spice you season it with. To achieve an “eggy” taste, I always reach for three things.
When making tofu scrambles you do not need to press your tofu! Because you are going to scramble it, a little bit of moisture in the skillet is just fine. To achieve the best texture I like to use firm or extra firm tofu which will result in a fluffy egg-like scramble.
As mentioned above, tofu will take on the flavor of any seasonings you pair it with, which is one of the reasons why its so wonderful! The possibilities for tofu scramble seasonings are nearly endless. A great starting point is nutritional yeast, turmeric, salt and pepper but a few of my favorite additions are:
Depending on your dietary needs, tofu scrambles and eggs can both be healthy and nutrient rich choices. For a plant-based diet, tofu is a wonderful protein source and incredibly rich in calcium and iron.
Calcium: 43% DV
Iron: 36% DV
Fat: 10.3g (3g Saturated Fat)
Calcium: 5% DV
Iron: 9.7% DV
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.
Plant Based Meal Plans Designed With You in Mind.
These No Fuss 4 Week Meal Plans consist of 30 minute meals, 3 meals a day with mocktails, desserts and snacks. Made with a certified nutritionist, weekly grocery lists, step by step tutorials and more!
Subscribe by submitting your email!