No Eggs, No Problem! You Can Make Breakfast Scramble Without Them. Here’s How.

It’s a familiar scene. Across the country, egg prices are soaring and a limited supply has caused some stores to put a cap on how many eggs each customer can purchase. As a result, many people have found themselves sacrificing their breakfast favorites: omelettes, Eggs Benedict, quiche…the list goes on.

But if you absolutely can’t start your day without a big, fluffy plate of scrambled eggs, there is one humble ingredient that serves as an excellent stand-in for farm fresh eggs. For seriously the best eggless breakfast scramble, the trick is to use tofu.

Related: Where to Buy the Cheapest Eggs Right Now

Why Make Tofu Scramble

Egg shortage aside, tofu remains a solid choice for those searching for a satisfying, nutrient-heavy alternative to scrambles and other bright-eyed breakfast dishes that hinge on eggs. If you've never had tofu scramble, you are in for treat. The protein-packed dish is hearty and rich with a surprisingly similar texture and vibe to actual scrambled eggs. Plus, it's vegan-friendly because tofu is a plant-based food made from soy milk.

Related: Jessica Seinfeld's Glazed Ginger-Barbecue Tofu Recipe

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Best Type of Tofu for Making Tofu Scramble

For a breakfast scramble, firm or extra firm tofu is best. This is because firm or extra firm tofu is less delicate than silk tofu, making it the perfect base for a scramble that’s similar in texture to one made with eggs.

Related: No Eggs, No Problem! The Best Substitute Comes in a Can

How to Make Tofu Scramble

To make the best-ever tofu breakfast scramble, you will want to follow the three S's: squeeze, season and scramble. Let me explain.

• Squeeze. Prior to getting it scrambled, you will want to squeeze out the excess moisture from the tofu block. There are a few ways to go about this. One way is to use a tofu press, a device designed to remove excess water from blocks of tofu. If you don’t want to shell out on a single-use cooking tool, another great option is to place paper towels below and on top of the tofu block. From there, put something heavy (like a pan or a bulky cutting board) on top of the tofu. Keep the object pressed on top of the tofu for at least 30 minutes. If all else fails, you can just use your hands!

• Season. Tofu is mostly flavorless, so be sure to break out your favorite seasonings to elevate your breakfast scramble. Most recipes for tofu scramble on the internet use turmeric to tint the pieces of tofu a eggy yellow and Indian or Himalayan black salt (kala namak) to achieve that distinctive umami-rich, egg-like flavor. But it's your tofu scramble, so go ahead and customize your spices.

• Scramble! To make your tofu scramble, heat olive oil in a pan and either crumble up tofu into the pan or break it up in the pan using a knife or another kitchen tool. Cook for a few minutes and then add your seasonings. Continue to cook for 10 to 15 minutes, stirring occasionally. When you begin to see golden spots on the tofu, your scramble is ready. Drizzle with your favorite hot sauce and dive in immediately.

Related: No Eggs? No Problem! You Can Make Meatloaf Without Them—Here's How

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