Silken tofu is too delicate, and extra-firm tofu may taste chewier unless you enjoy more of a springy texture. I use soft tofu because the bean curd holds its shape yet is tender enough to break apart when cooking and smooth when eaten. The key is selecting the right type of tofu. Ready to switch up your morning routine with a customizable healthy breakfast?Īre you on a vegan diet or looking for more plant-based protein sources for breakfast? Now you don’t have to miss out, because this tofu scramble is super simple to make and packed with nutrition. I’m going to cover the necessary steps to make a tofu scramble. To make the tofu visually appear similar to eggs, a small amount of turmeric coats the pieces for a sunshine yellow color. After making a tofu scramble with a special seasoning mix and fresh vegetables, it’s a wonderful vegan-friendly meal option that everyone can enjoy.īy breaking up the bean curd and pressing out the excess moisture, a similar texture to scrambled eggs forms. This tofu scramble recipe will be a game-changer for your breakfast line up! It’s not uncommon that scrambled eggs show up to my daily routine, until now.
Adding some turmeric gives a yellow hue and savory flavor to the crumbled bean curd. Choosing the right type of tofu is key to achieving a tender scrambled eggs consistency. Tofu scramble is a delicious vegan breakfast that’s loaded with plant-based protein and vegetables.
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