Baked Scrambled Tofu W Cheese Sauce
Elevate your plant-based dining with this savory Baked Scrambled Tofu with Cheese Sauce—a delicious and wholesome twist on classic comfort food! Packed with protein from extra-firm tofu and flavored with turmeric, garlic, and onion powders, this dish offers a vibrant golden hue and satisfying texture. A creamy, homemade vegan cheese sauce made from soaked cashews, nutritional yeast, and a touch of miso provides dreamy umami layers, while paprika adds a subtle smokiness. The baked tofu scramble comes together perfectly, bubbling with rich sauce in the oven and garnished with fresh parsley for an elegant finish. Perfect for meal prep or as a versatile centerpiece, this dish pairs beautifully with wraps, toast, or roasted veggies for a hearty, guilt-free meal. It's gluten-free, dairy-free, and brimming with flavor—ideal for satisfying both seasoned vegans and curious newcomers alike!
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Recipe Information
Ingredients
- 14 ounces Extra-firm tofu
- 1 tablespoon Olive oil
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Unsweetened plant-based milk (e.g., almond or oat milk)
- 0.5 cup Raw cashews (soaked for 30 minutes in hot water)
- 1 tablespoon Lemon juice
- 1 teaspoon Miso paste (optional, for umami flavor)
- 0.5 teaspoon Paprika
- 1 tablespoon Cornstarch
- 0.25 cup Water (for cheese sauce consistency adjustment)
- 2 tablespoons Fresh parsley (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Drain the tofu and press it for 10-15 minutes to remove excess moisture. Once pressed, crumble the tofu into small pieces resembling scrambled eggs.
In a skillet, heat the olive oil over medium heat. Add the crumbled tofu, turmeric, garlic powder, onion powder, nutritional yeast, salt, and black pepper. Stir well and cook for 5-7 minutes until the tofu is evenly coated and heated through.
Transfer the cooked tofu scramble to the prepared baking dish, spreading it out evenly.
To make the cheese sauce, drain the soaked cashews and add them to a blender. Add plant-based milk, lemon juice, miso paste (if using), paprika, cornstarch, and a pinch of salt. Blend until smooth and creamy. If the mixture is too thick, add water, a tablespoon at a time, to reach your desired pourable consistency.
Pour the cheese sauce evenly over the tofu scramble in the baking dish.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is slightly golden and bubbling.
Remove from the oven and let it cool for 5 minutes. Garnish with fresh parsley if desired.
Serve warm, either on its own or as a filling for wraps, toast, or alongside roasted vegetables.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 3.3 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2738 mg | 211% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1272 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
