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Nutritarian Tofu Scrambled Eggs

Ready for the perfect high-protein breakfast without the cholesterol, saturated fat, or sodium in traditional scrambled eggs? Try out this no-oil, no-added-salt, plant-based recipe and ditch the bad stuff for good!

Course Breakfast
Cuisine American
Prep Time 2 minutes
Cook Time 25 minutes
Total Time 27 minutes
Servings 2 1-cup servings
Author Kristen Hong

Ingredients

  • 1 package firm tofu (14 ounces)
  • 1/2 cup low sodium veggie broth
  • 1 tsp garlic powder
  • 1/4 cup nutritional yeast, fortified (see notes if using unfortified)
  • ground pepper, to taste (optional)

Instructions

  1. Drain your tofu well, keeping it inside the tray.  Score into cubes with a sharp knife.

  2. Add 1/2 cup veggie broth to a large skillet and set to medium-high heat.  Turn exhaust fan onto high to help absorb liquid.  

  3. Add tofu to heated skillet and continue to chop it up using a kitchen spatula.  Cook tofu for another 7 to 10 minutes.  Add 1/4 tsp. ground garlic. 

  4. Once almost all the liquid has been absorbed add the nutritional yeast and ground pepper to taste.  If you're using unfortified nutritional yeast add 1/4 tsp. ground turmeric for color.  

  5. The eggs are ready when they just start to stick to the pan and there's no liquid remaining. 

Recipe Video

Recipe Notes

Makes about 2 cups.

Stays fresh for up to 10 days when stored in glass container.

You can add in fresh veggies like tomatoes and spinach after seasoning the tofu scramble.  You can also add this mixture to a whole wheat tortilla for a yummy breakfast burrito!