The BEST Tofu Scramble recipe! An excellent plant-based alternative to scrambled eggs, it’s high in protein and so easy to make. Serve with sliced avocado, hot sauce, and oil-free roasted vegan breakfast potatoes for a truly amazing meal.
Black salt is usually coarse so I recommend putting it in a pepper grinder until you are ready to use it.
Unlike regular eggs, this vegan scramble can be stored and reheated. Simply place any leftovers in an airtight container and store your tofu scramble in the fridge for up to 1 week. It’s great for doubling the recipe so there’s breakfast for a couple of days.
Tofu scramble can be easily stored and reheated. Simply place any leftovers in an airtight container and store your tofu scramble in the fridge for up to 1 week. It’s great for doubling the recipe so there’s breakfast for a couple of days.
This tofu scramble can be frozen using a couple of different methods. 1) Cut the tofu into small pieces, place it in a freezer bag, freeze it, and then thaw it when you’re ready to make the breakfast scramble. You can keep it in the freezer for up to 5 months. 2) You can make your scramble then freeze it if you wish. The flavor won’t change, but the scramble will have a meatier, chewier texture.
Find it online: https://shaneandsimple.com/tofu-scramble-recipe/