Tofu Scramble
A delightful plant-based dish that offers a comforting alternative to traditional scrambled eggs with vibrant colors and warm spices.
Ingredients
Main Ingredients
- 14-16 ounces tofu (firm or extra-firm) Sprouted tofu is an excellent option for added nutritional benefits.
- 1-2 tablespoons olive oil Provides a rich base for frying.
- ½ teaspoon salt Essential seasoning.
- ½ teaspoon pepper Essential seasoning.
- 1 teaspoon garlic powder Adds depth of flavor.
- ¼ teaspoon ground turmeric Adds a warm golden hue and earthiness.
- ¼ teaspoon paprika or smoked paprika Adds sweet smokiness.
- 1-3 teaspoons nutritional yeast Offers a cheesy flavor and packed with vitamins.
- 1 pinch cayenne pepper or Aleppo chili flakes Adds a subtle kick.
- ¼ cup chopped green onions Garnish for crunch and color.
Instructions
Preparation
- Start by placing the block of tofu on a paper towel and blot all sides gently. You don't need to press out all the water.
Cooking
- In a large nonstick pan or a cast-iron skillet, heat 1-2 tablespoons of olive oil over medium heat. If adding vegetables, sauté them first until tender-crisp, then transfer to a plate.
- Crumble the tofu into the oiled pan with your fingers. Continue breaking it apart with a wooden spatula until it's in small, uniform pieces. Allow to cook undisturbed for 4-5 minutes.
- Season the tofu with salt, pepper, garlic powder, turmeric, paprika, nutritional yeast, and a pinch of cayenne. Stir and sauté for another 3-4 minutes.
- For a creamier texture, add a splash of plant-based milk. If you've cooked vegetables, reintroduce them or toss in some baby spinach.
- Taste the scramble and adjust the seasoning if needed. Garnish with chopped green onions and serve hot.
Notes
Flavor variations can include spices like cumin or fresh herbs. Try adding diced bell peppers, mushrooms, or spinach. Leftovers can be stored for up to 3 days.