Endlessly adaptable and taking less than 15 minutes to prepare, this Basic Tofu Scramble recipe is a must-try for those who need convincing of the wonders of tofu or for those who want to reignite their love affair with it.
I developed this tofu scramble a few years ago and it has become one of my go-to meals for when I have no idea what to make. For breakfast, lunch, or dinner, it can be thrown together in minutes and it makes for a filling, protein-packed meal, not unlike actual eggs. It’s also just as adaptable as traditional scrambled eggs; simply add different veggies, herbs, and spices to create various flavorful tofu scrambles. Some ideas to get you started:
- chile powder, cumin, oregano, and chopped tomatoes
- leeks, mushrooms, spinach, and a pinch of nutmeg
- diced potatoes and peas with garam masala
- fines herbes: parsley, chervil, chives, and tarragon
- minced lemongrass, garlic, and cilantro with lime
The nutritional yeast is what lends this scramble its eggy/buttery taste. It’s naturally cheesy character makes this dish irresistibly tasty. Serve this scramble with toast and veggies for a savory breakfast or bulk it up with chopped spinach and mushrooms for a hearty dinner. You’ll undoubtedly discover many ways to make this. Stuff it into pita pocket sandwiches. Mix it into Asian-style fried rice. Or even use it as a filling for samosas and savory crostatas.
- 1 Tablespoon olive oil
- 16oz (450g) firm tofu
- 2 scallions, chopped
- 1 jalapeño pepper, seeded and chopped
- 3 Tablespoons nutritional yeast
- ½ teaspoon dried thyme or oregano
- 2 pinches of turmeric
- black pepper, to taste
- 2 Tablespoons soy sauce
- Heat up olive oil in a large non-stick sauté pan over medium-high heat. Break up the tofu into bite-sized pieces and put into the sauté pan. While stirring occasionally, fry the bits of tofu for 5-7 minutes or until their residual water dissipates and they start to take a golden color.
- Add the scallions and chile pepper and cook for 1 minute.
- Stir in the nutritional yeast, thyme, turmeric, and black pepper and mix thoroughly to coat all the bits of tofu.
- Finally add the soy sauce and stir thoroughly. Remove from heat and taste for seasoning. I like to drizzle a little extra virgin olive oil on top just before serving.
-If you prefer a 'runnier' consistency to your tofu scramble, use a medium tofu. Just don't use a silken or soft tofu, as those won't give you the right texture.
-You can find nutritional yeast in many health food and vitamin stores, and even in some supermarkets. Otherwise, it is readily available online.