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Ingredients 0/8
What Makes This Recipe So Good
This dish offers a delicious and protein-packed alternative to traditional scrambled eggs. It’s perfect for those following a plant-based diet or anyone looking to try something new and nutritious. The flavors are comforting and familiar, making it a great way to start the day.
Cooking Advice
- Use firm or extra-firm tofu to achieve the best texture.
- Press the tofu well to remove excess moisture before cooking.
- Add turmeric for color and a subtle earthy flavor that mimics eggs.
- Press the tofu well to remove excess moisture before cooking.
- Add turmeric for color and a subtle earthy flavor that mimics eggs.
Directions
Heat a skillet over medium and give it a good spray of olive oil. Crumble the tofu into bite-sized pieces right into the pan using your hands, then let it cook for about 4 minutes. Sprinkle in the nutritional yeast, half a teaspoon of salt, garlic powder, and turmeric. Stir everything together, breaking up the tofu with your spatula until it’s well mixed and seasoned, which should take about a minute. Pour in the almond milk and cook until it’s mostly absorbed, around 2 minutes. Taste and add a bit more salt and pepper if needed. Serve it up warm and enjoy!
Best Serving Ideas
Serve alongside toasted bread, avocado slices, or sautéed greens for a complete breakfast. It also pairs well with fresh salsa or vegan cheese to add extra flavor and variety.
How To Freeze This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to avoid drying out the tofu. For longer storage, you can freeze it, but the texture may change slightly after thawing.
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