Soft, Fluffy Scrambled Tofu

By the Gracious Vegan

I’ve talked to a lot of people who don’t like vegan scrambled tofu because the tofu (usually extra firm) is too hard in texture. They want something soft and fluffy. Well, here’s your recipe! The aquafaba lends frothiness and body to the “eggs” without causing them to burn or brown in the pan, and it’s also very low in fat (unlike cashew cream, which is sometimes used to make softer “eggs”). Some of the other great things about this recipe include: it’s inexpensive (especially compared to commercial egg substitutes), it provides about 20 grams of protein per serving, and it’s easy to make once you’ve tried it and calibrated your burner temperature to achieve the slow bubbling throughout the cooking process. 

You can also broth-sauté some chopped vegetables in the pan and, once they’re cooked, add the egg mixture and cook the whole thing as instructed below. 

These soft scrambled eggs taste great on toast.

Makes 2 servings

In a blender, combine the following ingredients. Blend on high for about one minute so that the mixture is very smooth and frothy.

• 6 ounces firm tofu, drained (not “silken firm,” but regular firm tofu) (1 heaping cup)

• 1/2 cup aquafaba

• 1 Tablespoon nutritional yeast

• 1/4 – 1/2 teaspoon kala namak (aka black salt) (I use a scant 1/2 teaspoon)

• 1/8 teaspoon turmeric

• Freshly ground black pepper to taste

Heat a large non-stick skillet over medium-low heat. If your pan is not non-stick, use some spray oil or a little vegetable or olive oil. 

Once the pan is warm, add the tofu mixture – it will start bubbling. Let it cook 2-3 minutes, until the mixture begins to set around the edges and is bubbling in the middle.

Use a spatula to gently pull the mixture across the pan, forming soft curds. Repeat this (waiting 2-3 minutes, then pulling across) for another 8-12 minutes until the mixture begins to separate into fluffy curds and loses its gooey texture. Do not stir constantly. 

When it’s done, remove from the heat and season to taste with more kala namak and/or black pepper. Serve immediately. 

Timing: 15-20 minutes

Gluten-free