Tofu Scramble
Equipment
Ingredients
Tofu Scramble
- 1 (14.5-ounce) block firm or extra-firm tofu
- ⅓ cup unsweetened unflavored plant-based milk, such as oat, almond, cashew or soy
- 1 teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ¼ teaspoon regular or sweet paprika
- ¼ teaspoon ground black pepper
- ½ teaspoon sea salt, Kosher salt or Indian black salt kala namak, plus more to taste
- 1 to 3 tablespoon nutritional yeast, plus more to taste,
- 1 to 2 tablespoons olive oil, divided if using vegetables
Optional Vegetables
- Diced onion, diced bell pepper, sliced mushrooms, asparagus, baby spinach, chopped kale, broccoli florets, diced tomatoes
Optional Toppings
- Chopped fresh herbs, microgreens, avocado slices
Instructions
- Drain the tofu and pat it dry with paper towels or a clean kitchen towel. Pressing is not necessary.
- Whisk the seasoning mixture: In a small bowl, whisk together the plant-based milk, garlic powder, cumin, turmeric, paprika, black pepper, salt or kala namak, and nutritional yeast. Set aside.
- Cook optional vegetables: Heat 1 tablespoon of the olive oil in a large 12-inch skillet over medium-high heat. If using firmer vegetables, sauté them with a pinch of salt and black pepper until crisp-tender, then transfer them to a plate. Skip this step for the plain scramble.
- Crumble the tofu: Add additional oil to the skillet if needed. Crumble the tofu directly into the pan with your fingers. Break up very large pieces with a wooden spoon or spatula so the curds resemble scrambled eggs.
- Brown the tofu: Spread the tofu across the skillet and cook without stirring for 3–4 minutes. Stir, then cook for another 2–3 minutes, until the released moisture has mostly evaporated and some pieces are golden brown.
- Add the seasoning mixture: Pour the plant-milk mixture into the skillet. Cook, stirring frequently, until most of the liquid has evaporated and the scramble reaches your preferred consistency.
- Finish: Return cooked vegetables to the pan, if using. Wilt tender greens in at the end and fold tomatoes in last. Taste and adjust the seasoning. Finish with another small pinch of kala namak for a stronger egg-like aroma, if desired. Serve with preferred toppings.
Notes
- Use a large skillet: A 12-inch skillet gives the tofu room to brown instead of steam.
- Do not stir constantly: Undisturbed contact with the skillet creates golden, flavorful edges.
- Salt versus kala namak: Regular salt seasons the tofu; kala namak adds a sulfurous, egg-like aroma. The aroma is strong when first mixed and becomes milder as it cooks.
- For creamier scramble: Add an extra splash of plant-based milk or stop cooking sooner.
- For drier scramble: Cook the seasoned tofu a little longer. Nutritional yeast: Increase to as much as 3 tablespoons, to taste.
- Vegetable timing: Cook firm vegetables first. Add spinach and other tender greens near the end, and fold tomatoes in last.
- Storage: Cool and refrigerate in an airtight container for 3–4 days.
Nutrition
Calories: 51 kcal, Carbohydrates: 2 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Sodium: 301 mg, Potassium: 84 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 141 IU, Vitamin C: 1 mg, Calcium: 31 mg, Iron: 0.5 mg
