Tofu scramble

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We may earn a commission from links on this page. Tofu scrambles are often the only vegan option on a brunch menu, and to be perfectly honest, they don’t do that much for me. If your experience with tofu scrambles has been underwhelming thus far, you may be under the impression that making your own isn’t worth the effort. It absolutely is: Just like scrambled eggs, an excellent tofu scramble is savory, creamy, and packed with protein, which vegan breakfasts all too often lack.

All you need to make your own is a hot pan, the right kind of tofu, and a little help from a flavorful slurry. The first secret to making a good tofu scramble is choosing the right tofu. You want firm or medium, not extra-firm. I’ve definitely had real scrambled eggs that are both of those things, the softer, smoother texture of firm or medium tofu is much more pleasant. The second secret is seasoning the dish with a mixture of vegan milk and dry seasonings. For awhile, I was making my tofu scrambles like regular eggs—sautéed over high heat with seasonings added towards the end—and consistently feeling let down with the results. Once I started simmering sautéed tofu in a slurry of vegan milk, nutritional yeast, granulated garlic, and turmeric, it changed everything.