How To Scramble Tofu
My 6-year-old daughter is currently on a month-long scrambled egg strike. She got tired of our regular morning scrambled eggs, but I still struggle to make sure she gets some protein to fuel her through the morning at school. Enter: scrambled tofu, the quick and easy alternative to scrambled eggs.
Scrambled tofu has a similar texture to scrambled eggs, is just as versatile, and is infinitely customizable. With five ingredients and four simple steps, you can have a tofu scramble even on the busiest weekdays.
The Right Kind of Tofu
Don’t make the same mistake I did and think that all tofu can and should be scrambled. No, silken tofu does not scramble well, but extra-firm tofu has just the right texture for mimicking scrambled eggs. Using a potato masher to break the tofu up into irregular curds will also give the illusion of eggs.
The basic seasoning for a tofu scramble includes olive oil, nutritional yeast, and turmeric. This provides enough flavor on its own, but also gives you space to add in additional ingredients like garlic, red pepper flakes, and herbs. Here’s what the seasoning does.
- Olive oil provides a flavorful fat usually delivered by the egg yolk. You can substitute almost any oil in place of the olive oil, as the tofu is cooked over medium heat for just a few minutes. Avocado oil would be heavenly here.
- Nutritional yeast adds an umami flavor to mimic the eggs, but non-vegans could replace it with a bit of shredded cheese.
- Turmeric is responsible for naturally dying the scramble to look like eggs, but it does bring a distinct flavor to the dish, so don’t skip it.
How to Eat Scrambled Tofu
This recipe is a really great base for breakfast. Add cooked vegetables and make a breakfast hash. Put the tofu scramble in a pita with harissa and some fresh herbs and you’ve got a sandwich. Top your avocado toast with this hearty scramble and you’ll feel satisfied (and very on-trend). My favorite way to enjoy it? Rolled in a tortilla with a generous sprinkle of hot sauce.
- 14 to 16 ounces
extra-firm tofu, drained and patted dry
- 2 tablespoons
- 2 tablespoons
- 2 teaspoons
- 1/2 teaspoon
Break up the tofu. Place the tofu in a medium bowl and use a potato masher to smash it into small curds.
Cook the tofu. Heat the oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. Add the tofu and cook until it has released some of its liquid, 4 to 5 minutes.
Season the tofu. Add the nutritional yeast, turmeric, and salt. Cook, stirring frequently, until the tofu is completely yellow and piping hot, 2 to 3 minutes. Serve with home fries, on a breakfast sandwich, or in a tortilla.
Storage: Leftover scramble can be stored in an airtight container in the fridge for up to 3 days.