Salt, pepper, and a bit of turmeric are all it takes to make these delicious tofu scrambled eggs. Whether you're going plant-based or have an egg allergy, these vegan scrambled eggs will hit the spot at breakfast time. Enjoy as-is or feel free to get fancy by creating a tofu scramble with your favorite veggies and cheese.

Source: Better Homes and Gardens

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Credit: Katlyn Moncada

Recipe Summary

total:
15 mins
Servings:
3
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain tofu and pat dry well with paper towels. Coarsely crumble tofu into a bowl; set aside.

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  • In a large skillet heat ghee or olive oil over medium. Add tofu, salt, turmeric, and pepper. Cook and stir gently for 2 minutes. Add cream or milk. Bring to boiling; reduce heat. Cook, stirring occasionally, 2 to 3 minutes more or until desired consistency.

Nutrition Facts

180 calories; fat 13g; cholesterol 17mg; saturated fat 5g; carbohydrates 4g; mono fat 1g; insoluble fiber 3g; sugars 1g; protein 11g; vitamin a 272.3IU; vitamin c 0.3mg; folate 0.8mcg; sodium 413mg; potassium 219mg; calcium 223mg; iron 2.6mg.
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