If you’re looking for a delicious breakfast or brunch recipe, look no further than this easy-to-make vegan tofu scramble.
This soft tofu scramble recipe uses soft tofu, but it also works with silken tofu. I tried both, and I prefer soft tofu. But, one morning, I wanted tofu scramble and I only had silken tofu on hand! I made it, and it actually turned out really nice!
This week, a reader asked me for the Silken Tofu Scramble recipe. I did not happen to write it down the first time around. So, I made it a couple of times this week. I made some adjustments, and now I am pretty happy with the recipe, so I am sharing it with you guys!
This recipe really does have a similar texture as egg, especially when compared with a recipe using firm tofu, which dries out very easily. But this recipe does not have a particularly eggy taste. For that, you can use black salt, apparently, it gives a bit of an eggy taste. You can also use Follow Your Heart’sEgg Substitute. It’s very similar to real eggs.
Serve the tofu scramble up with your favorite breakfast sides, such as baked beans, potato hash, fruit salad, or a delicious smoothie below. I’ve included a few delectable breakfast side recipes below that you can whip up to go along with my mouthwatering tofu scramble.
Bon appétit! Enjoy this soft tofu scramble! I hope you like it as much as I do.
In the mood for more delicious breakfast recipes like my tofu scramble? Then try making this vegan sweet potato almond butter breakfast bowl in five minutes. This bowl is super filling. It features sweet potato, of course, banana, blueberries, nuts, hemp seeds, and almond butter.
You can also make these vegan oven-roasted breakfast potatoes. The recipe is incredibly easy to make; it only requires six ingredients. These include potatoes, yellow onion, red bell pepper, extra virgin olive oil, paprika, and garlic powder. This plant-based recipe takes only five minutes to prepare. And probably far less time to eat!
This recipe was republished with permission from Everyday Vegan Food.
This post was last modified on June 5, 2020 3:03 am
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