Tofu Scramble with Hollandaise Sauce
Elevate your morning meal with this Tofu Scramble with Hollandaise Sauce, a plant-based twist on a classic breakfast favorite. Fluffy crumbled tofu, infused with warming spices like turmeric and paprika, mimics the texture and flavor of scrambled eggs, while a creamy, dairy-free hollandaise sauce made with vegan butter, almond milk, and a hint of Dijon mustard takes it to gourmet heights. Quick to prepare in just 25 minutes, this recipe is ideal for a protein-packed vegan breakfast or brunch. Garnished with fresh chives, it’s as visually stunning as it is delicious. Perfect for those seeking a gluten-free, dairy-free, and nutrient-rich morning dish, this recipe is sure to become a weekend staple!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 1 tablespoon olive oil
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon paprika
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 tablespoon nutritional yeast
- 60 milliliters unsweetened almond milk
- 3 tablespoons unsalted vegan butter
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 0.125 teaspoon cayenne pepper
- 1 tablespoon chives (optional, for garnish)
Instructions
1. Drain the tofu and pat it dry with a kitchen towel to remove excess moisture. Use your hands or a fork to crumble the tofu into small pieces resembling scrambled eggs.
2. Heat the olive oil in a large nonstick skillet over medium heat. Add the crumbled tofu to the skillet and cook for 2–3 minutes, stirring occasionally.
3. Sprinkle the turmeric powder, paprika, black pepper, and salt over the tofu. Stir well to coat the tofu evenly. Cook for another 4–5 minutes, allowing the spices to integrate fully.
4. Add the nutritional yeast and stir it into the tofu. Reduce the heat to low and cook for an additional 2 minutes. Remove the tofu scramble from the heat and set aside.
5. To make the vegan hollandaise sauce, melt the vegan butter in a small saucepan over low heat. Stir in the almond milk, lemon juice, and Dijon mustard, and whisk until smooth.
6. Season the hollandaise sauce with cayenne pepper and a pinch of salt. Cook on low heat, whisking continuously, for 2–3 minutes until the sauce thickens slightly. Remove from heat and set aside.
7. Serve the tofu scramble on plates and drizzle generously with the vegan hollandaise sauce. Garnish with freshly chopped chives if desired.
8. Serve immediately and enjoy your Tofu Scramble with Hollandaise Sauce!
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 5.7 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 730 mg | 56% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 803 mg | 17% | |
*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.
