Creamy Egg Tofu Scramble

Creamy Egg Tofu Scramble is a simple way to cook tofu. The result is very similar to scrambled eggs and is perfect for breakfast.

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There was once a time when vegan food was thought of as boring and plain, where flavour goes to die. Those days are long gone, and although I may be biased, I think the world is better off for it.

Egg tofu scramble is a great example of how amazingly good vegan food can be when made with a little creativity. This method for preparing tofu is a great example. Creamy, savoury ‘eggs’ with a minimum of fuss and not an animal product in sight.

Ready in a relaxed 15 minutes, egg tofu scramble is a breakfast option quick enough to prepare even when you need to get to work. Or save it for a lazy weekend morning. No way to go wrong with this one!

Creamy scrambled tofu

The challenge when I started experimenting with egg tofu scramble was to make it creamy. Finding the right spices and other additions to make it taste good was relatively easy. It’s the texture that took some work.

The secret was to use a vegan mayonnaise. The mayo made the scramble beautifully creamy, with a very buttery texture and pleasantly moist.

Although there are a lot of ways to make vegan mayo at home, I’ve found a few brands that make such good versions that I’m happy to save myself the effort of making it. There are a few that are less than enjoyable, though, so make sure you choose a good version to get the best results.

Also, letting it steam under a lid after cooking ensures that moisture is added back to the tofu. A little trick that’s well worth doing!

How to make it

Start by taking your block of tofu and break it into smaller pieces, either with your hands or a potato masher. Pre-heat a non-stick frying pan with a little oil and add the crumbled tofu with a bit of salt.

Let it cook without stirring for two minutes, then stir it around and leave it for five minutes more. Leaving it untouched gives the tofu time to sear slightly.

While the tofu is cooking away, mix up the vegan may with turmeric, garlic powder and oat milk (or whatever milk alternative you choose!). Pour it over the tofu and stir it so the tofu is evenly coated. Let it cook for a couple more minutes.

When it is done cooking, take it off the heat and cover with a lid so it can steam for one minute. Taste and see if it needs a bit more salt and serve with bread and your favourite sides.

Recipe tips and tricks

• I used oat milk for this recipe but other milk alternatives can be used instead. While I have not tried all the combinations, other milks will change the flavour profile and are a good way to add variety to this recipe.
• I used pressed tofu so that it would have less water. If your tofu is watery, press it beforehand to extract the water. Otherwise it will leak out while cooking and give you a different result.
• Don’t be afraid to use turmeric. It doesn’t affect the taste but does add a more natural colour.
• Using a non-stick frying pan will give you the best results by ensuring the tofu doesn’t stick.
• Do not forget to cover with a lid for one minute after taking off the heat. This allows the steam to permeate the tofu scramble and gives it a creamier texture. Although this may seem like an option step, it really is worth waiting that extra minute to get that lovely texture!
• Serve with toasted sourdough or rye bread, along with fresh tomatoes and avocado.

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