Have I mentioned how much I love Hodo’s All-Day Egg Scramble? This vegan scrambled eggs substitute is made of wholesome yet satisfying ingredients that don’t make me feel like I’m missing out. Every component has a purpose – for example, the scramble gets its eggy yellow from turmeric.
It also has 12 grams of protein per serving from the powerhouse combination of soy and nutritional yeast, making it fantastic for vegans and vegetarians who need to supplement their protein intake without sacrificing a hearty, comforting meal.
This recipe’s Asian take on a breakfast staple brings it home for me, as it is inspired by many of the flavors I grew up with and what I love most about fluffy scrambled eggs. There is enough flavor to warm the palate but not too much that it takes away from the natural taste of the tofu. It’s sure to make its way to your breakfast table as often as it ends up on mine!
Vegan Asian-Inspired Tofu Scramble Ingredients
- Hodo All-Day Egg Scramble: This soon-to-be breakfast favorite features 12 delicious grams of plant-based protein.
- Minced Garlic Clove: While this recipe uses one clove, feel free to add an extra one to taste.
- Sesame Oil: Recognized for its nutty, earthy, and slightly sweet qualities, a little sesame oil goes a long way in terms of flavor, and dishes usually don’t require large quantities.
- Salt and Freshly-Cracked Black Pepper: Salt enhances flavor, while black pepper adds a spicy zing.
- Cooked White Rice: This hearty breakfast food is best enjoyed over a bed of white rice.
- Neutral Cooking Oil: Use a neutral cooking oil, like vegetable, canola, or olive, that helps the dish cook but doesn’t take away flavor.
- White and Black Sesame Seeds: Black sesame seeds are crunchier and nuttier than their softer, milder white counterparts. The black sesame seeds also add some color contrast against the rice.
- Thinly-Sliced Green Onion: Sweet spring onions also add fun pops of green to this dish.
- Aminos Soy Sauce: Liquid aminos are a low-sodium alternative to standard fermented soy sauce.
Vegan Tofu Scramble with Black Salt
Black salt, or kala namak, is an Indian black salt that is near-black when raw and muddy pink when ground. Its sulfur content gives it a taste and scent comparable to eggs, so swap the table salt with black salt if you’re feeling adventurous.
Recipe Notes
- Add veggies for a yummy nutritional boost! For example, adding fresh tomatoes and white sugar to the mix gives it the qualities of xi hong shi chao ji dan, or Chinese tomato and egg stir fry. Spinach, kale, broccoli, bok choy, bell peppers, carrots, baby corn, and mushrooms are also tasty additions. Bonus – the fiber keeps your belly full longer.
- Crave some heat? Swap the black pepper for red chili flakes, which also pair well with the minced garlic.
- Nutritional yeast is a protein and nutrient-dense mix-in popular in plant-based meals. According to experts, two tablespoons of this by-product of beer brewing contain 8 grams of protein. Add some to your tofu scramble if you’re craving a cheesy element.
Can Tofu Scramble Be Frozen?
Yes! Cooked tofu scramble refrigerated in an airtight container can remain in the fridge for about three days and freeze for up to three months. If you choose to freeze your leftovers, use a freezer-safe storage container.
Can Tofu Scramble Be Reheated?
Yes! Frozen and refrigerated tofu scramble can be reheated in the microwave or using your skillet.
Can You Make Tofu Scramble Ahead of Time?
Yes! This vegan Asian-inspired tofu scramble is a perfect make-ahead breakfast. Once cooked and stored away, leftovers turn into instant breakfasts that make meal prepping for the most important meal of the day seamless.
Can I add veggies?
Of course, if you’d like to increase the nutrients and color, please do! Here are some that would pair well:
- sauteed spinach
- sauteed mushroom
- broccoli
- green beans
- asparagus
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Vegan Asian Inspired Tofu Scramble Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Description
Ingredients
- 1 (8oz) Hodo All-Day Egg Scramble
- 1 clove garlic, minced
- 1 tbsp sesame oil
- 1 pinch of salt & freshly cracked black pepper
- 2 cups white rice, cooked (such as jasmine or basmati)
- neutral oil for cooking
- white & black sesame seeds
- green onion, thinly sliced
- 1–1/2 tbsp aminos soy sauce
Instructions
- Heat the sesame oil over medium heat in a non-stick pan. Add garlic to the pan. Stir fry the garlic until fragrant, for about 2 minutes.
- Add scramble and stir constantly using a rubber spatula until slightly brown or desired consistency, for about 3-5 minutes.
- Remove the pot from the heat. To serve, place the scramble over a bowl of rice. Garnish with sesame seeds, fresh green onion, and coconut aminos.
- Store leftovers in the fridge, covered for up to 3 days, though best when fresh.
