Saucy Tofu Scramble

If you're looking for a satisfying, protein-packed breakfast (or breakfast-for-dinner), this tofu scramble is one of my favorites. The tofu is seasoned with an "eggy" sauce that gives it incredible flavor and color, then folded into a simple tomato, onion, and pepper base that's savory, hearty, and perfect with toast, roasted potatoes, on a bed of greens, or wrapped in a warm tortilla.

Ingredients

Tofu Scramble:

• 1 (14–16 oz) block firm tofu, drained and pressed

• 1 tablespoon olive oil (or cooking oil of choice)

Eggy Sauce:

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon chile flakes

• ¼ teaspoon paprika

• ¼ teaspoon ground turmeric

• ½ teaspoon kala namak (Indian black salt), plus more for finishing (if you don’t have this on hand you can omit, it will still be delicious) 

• Freshly ground black pepper

• 1 generous tablespoon tahini

• 2 tablespoons nutritional yeast

• ½ cup full-fat oat milk (soy milk also works well; plain unsweetened almond milk is a good substitute)

For the Tomato Base:

• 1 (14–15 oz) can crushed tomatoes

• 1 medium yellow or red onion, diced

• 1 bell pepper, diced (any color)

• 3 cloves garlic, roughly minced

• Salt and black pepper

• Olive oil

Instructions

1. Press the tofu

Drain the tofu and press it for at least 15 minutes. If you have more time, even better—the drier the tofu, the better it browns.

2. Make the eggy sauce

In a bowl, whisk together the garlic powder, onion powder, chile flakes, paprika, turmeric, kala namak, black pepper, tahini, nutritional yeast, oat milk, and olive oil until smooth. Set aside.

3. Cook the tofu

Heat a large skillet over medium heat with a drizzle of oil.

Crumble the tofu directly into the pan using your hands. Cook for about 8–10 minutes, stirring occasionally, until the tofu has dried out a bit and starts developing light golden brown edges. Break up any larger pieces with your spatula as it cooks.

Pour in the eggy sauce and fold everything together. If your tofu is still fairly moist, the sauce will come together in about a minute. If the tofu is drier, let it cook for another 2–3 minutes so the sauce can fully coat the crumbles.

4. Make the tomato base

While the tofu cooks, heat another skillet over medium heat with a drizzle of olive oil.

Add the onion and bell pepper and cook until softened and beginning to caramelize, about 8–10 minutes. Stir in the garlic and cook for another minute until fragrant.

Add the crushed tomatoes, season with salt and pepper, and simmer for 5–10 minutes.

5. Bring it all together

Add the tofu scramble to the tomato mixture (or vice versa) and gently fold everything together. Cook for another 2–3 minutes so the flavors meld.

Taste and finish with additional kala namak, salt, and black pepper as needed.

Serving Suggestions

Serve with:

• Toasted sourdough

• Roasted breakfast potatoes

• Fresh avocado

• Hot sauce or chili crisp

• Wrapped in a tortilla for breakfast tacos or burritos

• As a topping or side to a large greens/salad bowl 

Notes:

• Pressing the tofu longer creates a firmer, more traditional scrambled egg texture.

• Kala namak is what gives this scramble its signature egg-like flavor, so don't skip it if you can help it.

• This recipe reheats perfectly, I almost think it’s better the day after! It’s a great option for meal prep throughout the week.