Scrambled Eggs Recipe

Tofu: Firm tofu is the base of this recipe, providing a protein-rich and satisfying texture.

Nutritional yeast: Adds a cheesy, umami flavor to the dish, enhancing the overall taste.

Turmeric: Gives the scrambled tofu its yellow color and adds a subtle earthy flavor.

Garlic powder: Infuses the dish with a mild garlic flavor without the need for fresh garlic.

Onion powder: Adds a hint of onion flavor, complementing the other spices.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a touch of heat and depth to the dish.

Olive oil: Used for cooking the tofu, adding a rich and smooth texture.

To achieve a more egg-like texture, press the tofu before crumbling to remove excess water. This will allow the tofu to absorb more of the spices and seasonings, enhancing the overall flavor. Additionally, for a creamier consistency, consider adding a splash of plant-based milk while cooking.

• firm tofu - Substitute with chickpea flour batter: Chickpea flour mixed with water and a pinch of black salt can mimic the texture and flavor of scrambled eggs.

• nutritional yeast - Substitute with miso paste: Miso paste provides a similar umami flavor and can be used to enhance the taste.

• turmeric - Substitute with saffron: Saffron can provide a similar yellow color and a unique flavor, though it is more expensive.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh and slightly sweet flavor.

• salt - Substitute with black salt (kala namak): Black salt has a sulfurous, egg-like flavor that enhances the eggy taste of the dish.

• pepper - Substitute with white pepper: White pepper offers a milder flavor and blends well without altering the color of the dish.

• olive oil - Substitute with coconut oil: Coconut oil can provide a slightly sweet and nutty flavor, adding a different dimension to the dish.

• Allow the scrambled tofu to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled scrambled tofu into an airtight container. This will keep it fresh and prevent it from absorbing any unwanted odors from the fridge.
• Store the container in the refrigerator. The scrambled tofu will stay fresh for up to 4-5 days.
• For longer storage, place the scrambled tofu in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. This helps you keep track of how long it has been stored.
• When ready to eat, thaw the scrambled tofu in the refrigerator overnight. This ensures even thawing and maintains the texture.
• Reheat the scrambled tofu in a frying pan over medium heat. Add a splash of olive oil or a bit of water to prevent sticking and to refresh the flavors.
• Stir occasionally until the scrambled tofu is heated through. This usually takes about 5-7 minutes.
• Serve hot and enjoy your delicious, reheated scrambled tofu.

• For the stovetop method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of olive oil or vegetable broth to prevent sticking.
  3. Add the leftover scrambled tofu to the pan.
  4. Stir occasionally, cooking for 3-5 minutes until heated through.

• For the microwave method:

  1. Place the leftover scrambled tofu in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional 30 seconds if needed.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover scrambled tofu evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, stirring halfway through, until heated thoroughly.

• For the air fryer method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the leftover scrambled tofu in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Frying pan: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the tofu.

• Spatula: A broad, flat, flexible blade used to mix, spread, and lift food. Perfect for stirring the tofu and spices.

• Measuring spoons: Small spoons used to measure an amount of an ingredient, either liquid or dry. Necessary for accurately measuring the nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper.

• Knife: A tool with a sharp blade used for cutting. Useful for crumbling the tofu if you prefer to do it manually.

• Cutting board: A durable board on which to place material for cutting. Provides a safe surface for crumbling the tofu.

• Mixing bowl: A bowl used to mix ingredients together. Handy for combining the tofu with the spices before adding to the pan.

• Measuring cup: A cup marked in graded amounts, used for measuring ingredients. Useful for measuring the olive oil.

• Stove: An appliance used for cooking food by applying heat. Necessary for heating the frying pan and cooking the tofu.

• Plate: A flat dish on which food is served or from which it is eaten. Used for serving the scrambled tofu once it’s cooked.

• Fork: A utensil with two or more prongs, used for eating or serving food. Useful for serving and eating the scrambled tofu.

Prepare ingredients in advance: Drain and crumble the tofu the night before and store it in the fridge to save time in the morning.

Use pre-mixed spices: Combine nutritional yeast, turmeric, garlic powder, and onion powder in a small container ahead of time.

Cook in batches: Make a larger quantity of scrambled tofu and store portions in the fridge for quick reheating.

Use non-stick pan: A non-stick pan reduces the need for constant stirring and makes cleanup faster.

Preheat the pan: Preheat the frying pan while you prepare the ingredients to cut down on cooking time.