Scrambled tofu
This recipe is one of my all time favorite vegan breakfasts or brunch option. I’d lie to you if I say I haven’t had tofu scramble for dinner as well. It requires a few ingredients and a tiny bit of patience to evaporate the tofu moisture. The result is a perfectly golden brown, nutrient dense scrambled tofu.
Jump to RecipeWhat is scrambled tofu?
Scrambled tofu is a vegan alternative to scrambled eggs. It is made by crumbling the tofu and cooking it with various seasonings to mimic the texture and flavor of scrambled eggs. Tofu scramble is a popular plant-based breakfast or brunch option that offers a protein-rich and satisfying meal. The tofu is typically seasoned with ingredients like turmeric, nutritional yeast to give it a savory and slightly eggy flavor. You can enjoy tofu scramble on its own, served with toast (perfect with avocado) or wrapped in a tortilla for a breakfast burrito. I’ve also often added a variety of vegetables to enhance its nutrition profile and even served it with a bowl of rice as a dinner option. Scrambled tofu is a versatile dish that you can customize to suit your individual tastes and dietary preferences.
The Tofu
The key to make the best scrambled tofu is to make sure you use the right tofu. I’ve tried the recipe with different types of tofu and the best hands down for me is the extra firm tofu. Extra firm tofu still has quite some moisture, but not as much as its firm counterpart. On the other hand, super firm tofu, which doesn’t have much moisture has a much firmer texture and is perfect in skewers and mock meat recipes, but not great for scrambled tofu.
Dehydrate the Tofu
You have too popular methods available to dehydrate the tofu.
- The first method of removing moisture is by simply using a kitchen towel or paper towel and squeezing out as much water as possible. This method is much fast and the one I use most of the time, because I love being efficient.
- The second method is also very effective at removing the water but it’s a bit more time consuming. You simply place a heavy saucepan on top of the tofu and let it slowly remove its water for a few minutes (between 15 and 20 min). This is best when you need to prep other ingredients. It does a good job getting most of the moisture out.
Making the Scrambled tofu
Next add some olive oil to a skillet on medium heat, followed with the onions and garlic. Stir that for a few minutes until the onions become translucent.
Then add the mushrooms and let them release their moisture.
Next add a whole bunch of baby spinach, and when you think you’ve put enough, add some more because they’re going to disappear before your eyes, literally.
I decided to also throw in some chopped bell peppers. They had been in my fridge for a short while and it was either I use them today or they would’ve gone bad. So any veggies you have on hand will do.
Next crumble in the tofu with no precision. Here I’m using two blocks of extra firm tofu.
Follow with the seasoning: here I’m going with salt, pepper, garlic powder, and a generous amount of nutritional yeast. Next add some turmeric for the beautiful golden color, a nice amount of this Better Than Bouillon veggie stock. I think the roasted garlic base takes the flavor up a notch. I’m also adding some cayenne pepper for an extra kick.
Mix everything to incorporate all the seasoning. Continue to stir every couple of minutes for about 15 to 20 minutes until any remaining moisture has fully evaporated and the tofu starts to become golden brown.
Enjoy the tofu scramble as is or served with your favorite side dish or bread.
Scrambled Tofu
Ingredients
- 2 lbs Extra Firm Tofu (1 lb each)
- 1 lbs mushrooms
- 1 red onion
- 4 cloves garlic
- 1 red bell pepper
- 2 Tbsp Olive Oil
- 4 Cups Baby Spinach
- 2 Tbsp Garlic Powder
- 3 Tbsp Nutritional Yeast
- 1 Tbsp Turmeric Powder
- 1 Tbsp Vegetable Stock Better than Bouillon Roasted Garlic Base
- 1 Tsp Cayenne Pepper
- Salt to taste
- Black Pepper to taste
Instructions
- To begin, chop the onions, garlic and mushrooms you’ll need for the scrambled tofu. I’m using cremini and shiitake mushrooms, but any kind will work. Make sure to only roughly chop the mushrooms.
- On a large skillet on medium heat, add in the olive oil, onions, garlic and mushrooms. Stir until the mushrooms release all their water and reduce in size.
- Add a generous amount of spinach and stir until the shrink.
- Toss in whatever other vegetable you have on hand. I had some extra bell peppers that I needed to use before it went bad, so I added those in.
- Squeeze out as much water as possible from the extra firm tofu, then crumble them over the skillet.
- Season with salt, pepper, garlic powder, nutritional yeast, better than bouillon (roasted garlic base), turmeric and cayenne pepper.
- Stir for about 15 minutes until the tofu starts to become golden brown and all the water has evaporated.
- Store the scrambled tofu in a meal prep container.
