Tofu Scramble

Tofu Scramble

Details

A nice plant-based protein-rich way to start the day right. Mix in your favorite seasonal vegetables and a handful of fresh herbs to personalize this recipe to your liking.
  • Serves: 4 to 5
  • Active Time: 45 mins
  • Total Time: 45 mins
  • Views: 24,869
  • Success Rating: 100% (?)
    0% - I fed it to the dog
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Steps

Step 1: Preparing the Scramble

• 1 1/2 blocks* of extra firm tofu, crumbled
• 2 1/2 tbsp tamari
• 2 tbsp olive oil (optional) or 3 tbsp vegetable stock if not using oil
• 1 cup white onion, small dice
• 2 cloves garlic
• 1 cup peppers, diced (red, orange etc.)
• 1 cup baby spinach
• 2 1/2 tbsp nutritional yeast
• 1/2 tsp Indian black salt (optional)**
• 1 tsp turmeric
• freshly ground black pepper, to taste
• 1/4 cup fresh herbs (such as flat-leaf parsley)

Method

First, gather and prepare your mise en place.

To prepare the scramble, in a bowl, crumble the tofu, add the tamari and set aside.

Next, bring a fry pan to medium–high heat and add the olive oil. Add the onions and reduce heat to medium. Sauté until they are translucent and golden, then add the garlic.

*Alternatively, if omitting the oil, follow this procedure for the onions: add onions to a hot, dry pan and move them around rapidly. Once they begin to stick and begin to turn translucent, add the vegetable stock to deglaze and help caramelize the onions.

Once the onion and garlic are carmelized, add the peppers, spinach and crumbled tofu. Cook on high heat for 4 minutes until the ingredients begin to brown slightly.

Next, add the nutritional yeast, optional Indian black salt, turmeric and pepper and cook another 3 to 5 minutes.

Right before serving, add the handful of fresh italian herbs.

Chef's Notes

  • 12-14 oz tofu blocks
  • Black salt is a sulfur rich salt that despite its name is greyer in color. Black salt is popular in Indian cooking, and once used has a very distinct sulphuric aroma. For eggless cuisine, this salt is quite popular for scrambles and frittatas.

5 Comments

  • Olivia B
    Olivia B
    I wasn't sure what to expect taste wise as I've never had scrambled tofu before but this was really, really yummy! I substituted in soy sauce as I didn't have any tamari, and should probably have put a little less salt in than I did, but it was still really great. I'll definitely be making this again.
  • Dawn T Rouxbe Staff
    Dawn T
    So glad to hear that you liked it Olivia. And from your other comment on the hash browns, I am going to assume you made those to go with it—sounds like a winning combination :) Cheers!
  • Dusida V
    Dusida V
    What nutritional yeast used for?
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Dusida. Nutritional yeast is used to add an umami, savory flavor to the scramble. It is often said to have a similar impact that cheese would have. It also is rich in B vitamins. If you have access to it, you should definitely get some and try it. It is quite versatile for sauces, sautés, soups....even sprinkled on popcorn! Lauren
  • Hannah F
    Hannah F
    I've always chopped the tofu into the skillet, then the tamari can be drizzled on top while the tofu is in the skillet. I prefer to pair the tofu scramble with rice, placed it into a tortilla, and drizzled with some soy sauce (however, since there is tamari in this recipe, it probably would not be needed), and such unami! Mmm, so simple and yet still delicious. This is one of my favorite quick meals. Note: I've always thought that nutritional yeast smelled like popcorn.

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