This easy tofu scramble is a weekend brunch staple in our house. We most often eat it with avocado toast or on bagel sandwiches, but it’s also delicious in wraps, with roasted potatoes, or served with beans and rice.
Tofu scramble is meant to emulate scrambled eggs, and I think it does a pretty good job. And if you’re new to tofu, this is an excellent recipe to start with. I find that firm and extra-firm tofu works best. Most tofu comes packed in water, so it needs to be drained and pressed before cooking to remove as much water as possible.
How To Press Tofu
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Drain water from the tofu
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Wrap the tofu between layers of dishtowels, cloth napkins, or paper towels. Place something heavy on top of the wrapped tofu (books, heavy pots, or sheet pans work well) and let sit for 30 minutes to 1 hour.
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Unwrap the tofu and pat dry. You’re ready to cook with your pressed tofu!
The Easiest Tofu Scramble
Ingredients
- 1 block of firm tofu, drained, pressed, and patted dry
- 1 tablespoon tamari
- 1 tablespoon nutritional yeast
- ½ teaspoon turmeric powder
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ tsp salt
Instructions
- Crumble the tofu with your hands into a small bowl.
- Add all the other ingredients and lightly stir until the tofu is evenly covered.
- Heat a skillet over medium-high. Add oil, then add tofu mixture. Spread the tofu in a even layer across the skillet and allow to cook until it browns on the bottom (resist the urge to stir!).
- Once it starts to brown, give it a stir in order to brown all sides.
- Serve with toast, potatoes, or wrapped up as a breakfast burrito.
Calories
106.16
Fat (grams)
6.19
Sat. Fat (grams)
1.08
Carbs (grams)
2.80
Fiber (grams)
1.88
Net carbs
0.92
Sugar (grams)
0.92
Protein (grams)
12.86
Sodium (milligrams)
407.62
Cholesterol (grams)
0.04
