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.
What a health and nutrition packed breakfast this tofu scramble is. I’m not much of a breakfast person but you definitely have inspired me to try this out!
It’s sooo good Thalia. I make it for lunch and dinner sometimes, too! The nutritional yeast really gives it its lovely taste and the soy sauce adds that extra savory note.
I have been looking to try a tofu scramble and had no idea where to start, this looks amazing and I can’t wait to try it. Thank you! 🙂
Great! Please do let me know how you like it!
Hello! In several recipes you use nutritional yeast, what other replacementecould I use since where I live you can’t find that ingredient?
It looks delicious by the way!
Hi Karina! Thanks! Nutritional yeast gives this tofu scramble its cheesy/eggy/nutty taste. It’s difficult to substitute it but, off the top of my head, I would say the closest replacement would be about 1-2 teaspoons of miso paste mixed with 1-1 1/2 Tablespoons of tahini. Then adjust the amount of soy sauce for your taste.
I know that miso and tahini are also hard to find for some people so if you can’t find those either, I would change the dish a little. Because you are replacing the nutritional yeast, you will want to add things that add a lot of flavor. I think the best choice would be spices. Why not make a Moroccan-flavored tofu scramble? Use everything but the nutritional yeast in the recipe above and do the following: When you add the scallions and chiles, add 2 teaspoons of tomato paste (thick, concentrated tomato). You could also add a crushed clove of garlic. Then add the oregano, black pepper, and turmeric as well as 1/2 teaspoon each of cumin, coriander, and paprika. If you have ground ginger or fennel, add a pinch, too. Add in some grated lemon zest (maybe the zest of a quarter of a lemon). Add the soy sauce and taste it for seasoning (it may need more than in the recipe). Then, when it’s done, stir in a chopped tomato and a handful of chopped cilantro or parsley.
Do you need to press the tofu before sauteing it?
No, there is no need to press it. I usually just lightly squeeze the block of tofu in my hands over the sink before crumbling it into the sauté pan. Then any excess water will evaporate as you sauté it.