Today I’m sharing a very easy and simple recipe for how to make tofu scramble. It’s scrumptious and buttery, light, fluffy and so eggy in taste. The recipe is so easy to make, with minimal ingredients. So you can have it ready in just 10 minutes.
I must say, I’ve made this recipe at least 4 times in the past week. Firstly, because it’s so tasty and easy, and my husband loves it. Secondly, because I wanted to perfect this recipe as a good basic tofu scramble that you can enjoy on its own, or add veg to for a more gourmet dish.
Needless to say this recipe is testing to perfection – it’s full of flavour, easy and satiating.
If you’re new to vegan cooking, and really missing your scrambled eggs, you will especially love this recipe. So let me tell you exactly how to make this tofu scramble recipe.
How to make Tofu Scramble
The ingredients for this recipe are simple and minimal. If you’re new to vegan cooking, you might already have these ingredients in your pantry.
For this recipe, you will need:
- 1 packet (14 oz/396 g) firm tofu
- coconut oil
- nutritional yeast
- garlic powder
- chili pepper
- sea salt and pepper
As you can see, the recipe ingredients are simple and straight forward. Likely, you can find these ingredients at most generic grocery stores. However, if you’re struggling to find nutritional yeast than I recommend a visit to an organic grocers like Wholefoods or Trader Joe’s. Or, order it on Amazon.
Tofu Scramble Recipe Tips & Notes
Now, this recipe comes together pretty quickly so I encourage you to measure out your spices ahead of time. This way we can toss them into the skillet immediately.
You will notice for this recipe, that I’ve recommended “firm” tofu as opposed to “extra firm.” We want to go a little bit softer than our usual extra firm tofu so that the consistency is right. In a nutshell, we want the consistency to be fluffy and spongy, like traditional scrambled eggs. And I find that “firm” tofu best achieves this.
Additionally, we do not need to “press the tofu” for this recipe. Bonus, as it speeds up time! Simply strain the tofu from its package, rinse, and pat dry. Then, crumble the tofu with your hands directly into the skillet to form rough chunks.
The reason we don’t need to press the tofu for this recipe is because the water content in the tofu will evaporate naturally as we cook it. Plus, eggs are typically moist, not dry. So, there is no need to drain out the water content by pressing the tofu.
To be honest, the difference between firm tofu and extra firm tofu is very slight. And you can get away with using either for this recipe. However, I prefer using firm tofu since it has more water content to offer a moister and fluffier scramble. This article by Epicurious does a great job at explaining the tofu varieties (firm vs. extra firm) and what to use them for.
Other recipes you might like
If you’re digging this recipe, you might also like these tofu dishes:
So there we have it, a very simple and easy tofu scramble recipe that you can have ready in just 10 minutes. It’s full of flavour, protein packed, and the eggy consistency is so similair to the real thing. All-in-all I think you’re going to love this recipe.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
- 14 oz firm tofu (396 g )
- 1 tbsp coconut oil
- 1 tbsp nutritional yeast
- 1/2 tsp cumin
- 3/4 tsp turmeric
- 1/2 tsp garlic powder
- 1/4 tsp chili pepper
- 3/4 tsp sea salt plus more for sprinkling
- pinch pepper plus more for sprinkling
- 1 tbsp chives chopped (optional) for sprinkling
- Add coconut oil to a large skillet and bring to medium-high heat. Break apart the tofu with your hands, directly over the skillet, into small rough chunks. Then add nutritional yeast, cumin, turmeric, garlic powder, chili powder, sea salt and a pinch of pepper. Stir everything to combine and cook tofu on medium-high heat for 5 to 7 minutes, or until excess water has evaporated and you’ve reached desired “eggy” consistency.
- Serve with toast or bagels and sprinkle with chives.
VEGAN – GLUTEN-FREE – NUT-FREE