Tofu Scramble Recipe
Introduction
Tofu scramble is a delicious and easy plant-based alternative to scrambled eggs. It’s packed with flavor and perfect for a hearty breakfast or brunch. This recipe uses simple ingredients to create a satisfying, protein-rich meal that everyone can enjoy.
Ingredients
- 1 (14-oz.) package firm tofu
- 1/2 cup soy milk
- 1 tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground turmeric
- Freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- Thinly sliced scallions, for serving
Instructions
- Step 1: Slice the tofu block in half parallel to the cutting board. Place the halves on a small baking sheet lined with three paper towels or a clean dish towel. Cover the tofu with another triple layer of paper towels or dish towel and press firmly to remove moisture. Replace with fresh towels and weigh down with a heavy skillet or baking sheet weighted with a can. Let sit for 20 minutes to expel more moisture.
- Step 2: While the tofu drains, whisk together soy milk, nutritional yeast, garlic powder, onion powder, chili powder, turmeric, and a few grinds of black pepper in a small bowl.
- Step 3: Remove the towels from the tofu and discard. Crumble the tofu into 1/2-inch pieces in a medium bowl.
- Step 4: Heat vegetable oil in a large nonstick skillet over medium heat. Add the crumbled tofu and sprinkle with kosher salt. Cook, stirring occasionally, until the tofu is crisp and browned in places, about 4 to 5 minutes.
- Step 5: Reduce the heat to medium. Whisk the seasoned soy milk mixture again, then pour it into the skillet. Cook, stirring occasionally, until most of the moisture evaporates and the sauce coats the tofu, about 1 minute. For a slightly saucier scramble, stop cooking when some moisture remains, after about 30 seconds.
- Step 6: Divide the tofu scramble among plates and garnish with thinly sliced scallions before serving.
Tips & Variations
- Pressing the tofu well is key for a better texture—don’t skip or rush this step.
- For added flavor, try mixing in sautéed vegetables like bell peppers, mushrooms, or spinach.
- Use smoked paprika instead of chili powder for a smoky twist.
- To make it gluten-free, ensure the soy milk and nutritional yeast are certified gluten-free.
- Serve with toast or roasted potatoes for a complete breakfast.
Storage
Store leftover tofu scramble in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to prevent drying out. It can also be frozen for up to 1 month, though the texture may be slightly softer after thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of tofu for this recipe?
Firm or extra-firm tofu works best because it holds its shape and crisps up nicely. Silken tofu is too soft and won’t give the right texture for scrambling.
Is nutritional yeast necessary in the recipe?
While nutritional yeast adds a subtle cheesy, savory flavor, you can omit it if needed. The scramble will still be tasty but might lack some depth of flavor.
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Tofu Scramble Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
A flavorful and protein-packed tofu scramble that mimics traditional scrambled eggs, perfect for a healthy vegan breakfast or brunch. This recipe uses firm tofu, seasoned with nutritional yeast and spices, and cooked to a crispy, golden texture with a creamy, savory sauce.
Ingredients
Tofu Scramble
- 1 (14-oz.) pkg. firm tofu
- 1/2 cup soy milk
- 1 tbsp. nutritional yeast
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. chili powder
- 1/4 tsp. ground turmeric
- Freshly ground black pepper, to taste
- 2 tbsp. vegetable oil
- 1 tsp. kosher salt
For Serving
- Thinly sliced scallions
Instructions
- Press the tofu: Slice the tofu block in half parallel to the cutting board and place each half on a small baking sheet lined with three layers of paper towels or a clean dish towel. Top with another triple layer of paper towels and press firmly to remove moisture. Discard the paper towels, replace with fresh ones, and place a heavy skillet or baking sheet weighted with a can on top. Let sit for 20 minutes to expel excess moisture.
- Prepare the seasoning mixture: In a small bowl, whisk together soy milk, nutritional yeast, garlic powder, onion powder, chili powder, turmeric, and freshly ground black pepper until well combined.
- Crumble the tofu: Remove the paper towels from the tofu and discard. Crumble the tofu into roughly 1/2-inch pieces in a medium bowl, breaking it up evenly for cooking.
- Cook the tofu: Heat vegetable oil in a large nonstick skillet over medium heat. Add the crumbled tofu and sprinkle with kosher salt. Cook, stirring occasionally, until the tofu is crisp and browned in places, about 4 to 5 minutes.
- Add the seasoned soy milk: Reduce heat to medium. Whisk the seasoned soy milk mixture again to recombine, then pour it into the skillet with the tofu. Cook, stirring occasionally with a rubber spatula, until most of the moisture has evaporated and the sauce coats the tofu evenly, about 1 minute. For a saucier scramble, cook only about 30 seconds until some moisture remains.
- Serve: Divide the tofu scramble among plates and top with thinly sliced scallions for a fresh, bright finish.
Notes
- Pressing the tofu thoroughly is key for achieving a firm, scramble-like texture.
- Adjust the chili powder amount to suit your spice preference.
- Nutritional yeast adds a cheesy flavor and is optional if unavailable.
- For a gluten-free version, ensure all seasonings and soy milk are certified gluten-free.
- Serve with toast or sautéed vegetables for a complete breakfast.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Vegan
Keywords: tofu scramble, vegan breakfast, plant-based protein, vegan eggs, tofu recipes, healthy breakfast, vegan brunch
