This creamy, gently-spiced vegan tofu scramble is a perfect, protein-packed way to start to any day. Enjoy!

USMetric servings

13 oz. firm tofu
¼ tsp turmeric
1 tbsp nutritional yeast
¾ cup unsweetened almond milk
salt and pepper
1 tbsp fresh chives, finely chopped (optional)

Recipe by Naomi Sherman

– Posted September 29, 2019


In a large, non-stick frying pan, break the tofu into bite-sized pieces. Don’t make the pieces too small, as they break down further while cooking.
Over medium heat, stir in the turmeric and nutritional yeast, until well combined. Cook for 5 minutes.
Add the almond milk and simmer for an additional 10 minutes, stirring occasionally until the tofu becomes slightly creamy.
Season to taste and serve garnished with chopped chives.
Serving suggestions
Serve the vegan tofu scramble with some vibrant veggies fried in coconut or avocado oil, for example, sliced tomatoes, baby spinach, red or green peppers, chopped kale or asparagus. And of course, avocados work with anything.

Regarding soy:
Products made from soy, like tofu, can provide a good source of protein for vegetarians and vegans who follow a low-carb diet.

While there has been some concern about negative health effects of soy-based studies in test tubes and animals, it’s hard to find human studies showing anything but positive effects. A possible exception may be for people with thyroid issues, who may want to make sure to get enough iodine when consuming soy regularly. Good vegan sources of iodine include iodized salt or seaweed.

For people who choose to avoid animal products, the benefits of soy protein seem to greatly outweigh any potential risks.

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