Description
A quick, protein-packed vegan breakfast made with crumbled tofu, turmeric, and nutritional yeast for a rich, eggy flavor — the perfect savory start to your day.
Ingredients
1 tbsp olive oil
14.5 oz block firm tofu
2 tbsp nutritional yeast
1/2 tsp kala namak (black salt), or more to taste
1/4 tsp turmeric
1/4 tsp garlic powder
2 tbsp unsweetened, unflavored non-dairy milk
Instructions
- Heat olive oil in a non-stick or cast iron skillet over medium heat.
- Place the block of tofu into the pan and mash with a fork or masher until crumbly.
- Cook for about 4 minutes, stirring frequently, until most of the moisture evaporates.
- Add nutritional yeast, kala namak, turmeric, and garlic powder. Stir to combine and cook for another 5 minutes to deepen the flavor.
- Let the tofu sit without stirring for 1–2 minutes at a time to create golden, crispy bits.
- Pour in the non-dairy milk and stir to combine. Cook for 1–2 more minutes until warmed through and creamy.
- Serve hot, optionally topped with avocado slices, hot sauce, or fresh herbs.
Notes
Add diced onions or minced garlic for more depth of flavor.
Stir in chopped spinach, kale, bell peppers, or tomatoes for a veggie-packed scramble.
Use cashew cream instead of non-dairy milk for a richer texture.
Enhance with smoked paprika, cumin, or chili flakes for extra flavor.
Serve with toast, avocado, or breakfast potatoes for a complete meal.
Reheat leftovers in a skillet with a splash of non-dairy milk to restore texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 0g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 0mg
