Tofu Scramble
Ingredients:
- 400 g (14 oz) firm or extra-firm tofu
- 15 ml (1 tbsp) olive oil or neutral oil
- 1.1 g (½ tsp) turmeric
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) onion powder
- 10 g (2 tbsp) nutritional yeast
- 30 ml (2 tbsp) dairy-free milk
- Salt and pepper to taste
- 75 g (½ cup) cherry tomatoes
- 30 g (1 cup) baby spinach
- 75 g (½ cup) bell pepper
- 35 g (½ cup) mushrooms
- 40 g (¼ cup) red onion
- Fresh chives or green onions
- Hot sauce
- Avocado slices
- Toast or roasted potatoes
Equipments:
Features:
20 minutes or less
Gluten-Free
Meal Prep Friendly
Grain-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Press the tofu for at least 10 minutes to remove excess moisture — the drier the tofu going in, the better it browns and the less watery the scramble turns out.
Instructions:
- Press the Tofu: Drain 400 g firm tofu and press for at least 10 minutes to remove excess moisture. The drier the tofu, the better the texture.
- Make the Seasoning Sauce: In a small bowl, whisk together ½ tsp turmeric, ½ tsp garlic powder, ½ tsp onion powder, 2 tbsp nutritional yeast, and 2 tbsp dairy-free milk. Set aside.
- Cook the Tofu: Heat 1 tbsp oil in a non-stick skillet over medium-high heat. Crumble the tofu directly into the pan. Cook undisturbed for 3–4 minutes until the bottom starts to brown, then stir and cook for another 3–4 minutes.
- Add the Sauce: Pour the seasoning sauce over the tofu and stir to coat evenly. Cook for 1–2 minutes until absorbed and the tofu is golden and slightly crispy.
- Add Vegetables: If using add-ins, push the tofu to one side, add the vegetables, and sauté for 2–3 minutes until just tender. Stir everything together and season with salt and pepper.
- Serve: Serve immediately, hot and fresh straight from the pan.
Notes: Pressing the tofu is essential. Skipping this step results in a watery scramble that won't brown properly. Even 10 minutes of pressing makes a significant difference. Turmeric gives the scramble its signature yellow color and is what makes it visually resemble eggs — don't skip it. Crumble the tofu in uneven, chunky pieces rather than mashing it finely, since larger chunks give a better texture that more closely resembles scrambled eggs.
Tips: Let the tofu sit undisturbed in the pan before stirring — this builds the golden crust that gives the scramble its texture. Medium-high heat is important; too low and the tofu will steam rather than brown. Nutritional yeast adds a subtle savory, cheesy flavor and can be found in most health food stores or online.
Storage: Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for the best texture, or microwave for 1-2 minutes. The scramble holds up well and is great for meal prep.
Swaps: Firm tofu can be swapped for extra-firm tofu for an even meatier texture, or silken tofu for a softer, creamier result. Olive oil can be swapped for any neutral cooking oil. Nutritional yeast can be omitted if unavailable, though the flavor will be less complex. Dairy-free milk can be swapped for a splash of vegetable broth.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The firm or extra-firm tofu provides protein and soaks up the surrounding flavors. The olive oil or neutral oil brings fruity depth and helps carry the other flavors. The garlic powder builds a savory, aromatic base. The onion powder adds sweetness and depth as it cooks down.
Tofu Scramble
Ingredients:
- 400 g (14 oz) firm or extra-firm tofu
- 15 ml (1 tbsp) olive oil or neutral oil
- 1.1 g (½ tsp) turmeric
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) onion powder
- 10 g (2 tbsp) nutritional yeast
- 30 ml (2 tbsp) dairy-free milk
- Salt and pepper to taste
- 75 g (½ cup) cherry tomatoes
- 30 g (1 cup) baby spinach
- 75 g (½ cup) bell pepper
- 35 g (½ cup) mushrooms
- 40 g (¼ cup) red onion
- Fresh chives or green onions
- Hot sauce
- Avocado slices
- Toast or roasted potatoes
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The firm or extra-firm tofu provides protein and soaks up the surrounding flavors. The olive oil or neutral oil brings fruity depth and helps carry the other flavors. The garlic powder builds a savory, aromatic base. The onion powder adds sweetness and depth as it cooks down.
Prep:
Press the tofu for at least 10 minutes to remove excess moisture — the drier the tofu going in, the better it browns and the less watery the scramble turns out.
Instructions:
- Press the Tofu: Drain 400 g firm tofu and press for at least 10 minutes to remove excess moisture. The drier the tofu, the better the texture.
- Make the Seasoning Sauce: In a small bowl, whisk together ½ tsp turmeric, ½ tsp garlic powder, ½ tsp onion powder, 2 tbsp nutritional yeast, and 2 tbsp dairy-free milk. Set aside.
- Cook the Tofu: Heat 1 tbsp oil in a non-stick skillet over medium-high heat. Crumble the tofu directly into the pan. Cook undisturbed for 3–4 minutes until the bottom starts to brown, then stir and cook for another 3–4 minutes.
- Add the Sauce: Pour the seasoning sauce over the tofu and stir to coat evenly. Cook for 1–2 minutes until absorbed and the tofu is golden and slightly crispy.
- Add Vegetables: If using add-ins, push the tofu to one side, add the vegetables, and sauté for 2–3 minutes until just tender. Stir everything together and season with salt and pepper.
- Serve: Serve immediately, hot and fresh straight from the pan.
