Scrambled Tofu Recipe

Every time I make scrambled tofu and post pics on facebook and instagram I get messages asking how to make it. So today I figured it was time to share my recipe for scrambled tofu. This recipe is adapted from a Scrambled Tofu in the Follow Your Heart cookbook but I rarely stick to a recipe (ask Bob he’ll tell you!). I go with what feels right, rather than weighing and measuring, and I tend to switch out ingredients depending on what I have on hand. Plus sometimes, recipes just seem way too complex. I’m all about keeping things simple. So here’s my adapted recipe for easy scrambled tofu or tofu scramble whichever way around you prefer to say it!

Scrambled Tofu Ingredients

As with all recipes this can be as simple as you like. or you can add a boat of additions to really make this into something special. I’ve kept with eight basic ingredients here. Generally I stay with these eight and add extras for different purposes. For an alternative to scrambled eggs I often leave this recipe ‘as is’, for an omlette style substitution I often add peppers, spinach and a little corn.

• Onion – medium
• Garlic
• Spring onions
• Mushrooms
• Spike
• Tofu
• Nutritional Yeast
• Turmeric

Making Your Scrambled Tofu

First start off by some chopped onion, I like red, but if I only have yellow that works too. Don’t get caught up on the exact ingredients, it’s cooking not rocket science! Add some crushed garlic (or garlic paste) to the onion and with a olive oil heat in a pan for a few minutes…

While you’re waiting for the onion and garlic to cook let’s get prepping and chopping more veggies. Let’s start with some spring onions. In England we call these green onions, but same thing! Tom-AY-to, tom-AR-to! I like spring onions so I add 3-4 of these. Mushrooms are a firm favorite in our house. So I tend to go a little heavy on the mushrooms. I probably use a 1/2lb per package of tofu. Chop everything. If you want sliced mushrooms, slice ’em instead. It’s your scrambled tofu!

Check on the onions in the pan. The onion smell should have subsided by now. This means it’s time to add the mushrooms and spring onions to the pan. Mix and cook through for a minute or two.

Now we can start seasoning! We’ll start by adding some spike! Spike makes everything taste better. Seriously! Just add about a teaspoon. I just go with how I feel. Bob likes Spike seasoning so we tend to add a fair bit to our Scrambled Tofu. It a little like Mrs Dash seasoning and honestly you could use that instead, if you didn’t have Spike. I’m definitely a fan of using what you have.

Time for the TOFU!

Next up, TOFU. Yeah it’s kind of a key ingredient in scrambled tofu. I use a whole block here, which about 20 oz. I like the extra firm organic high protein tofu from Trader Joe’s. To make it all crumbly just scrape at it with a fork, takes about 2-3 minutes but worth the extra time. If you get the soft tofu you can crumble that with your fingers, but that does tend to have less texture. I’ll be honest I’m not a fan of soft tofu for savory dishes. Once you crumble it all, add to your pan, stir and allow to cook.

The Special Ingredients

Up next are the “special seasoning ingredients” needed for taste and visual appeal. Namely nutritional yeast and turmeric. Nutritional yeast (also called “nooch”) adds the rich cheesy flavor to this dish. Ask any vegan and they’ll tell you that this gets put on EVERYTHING! It’s a great source of B-vitamins and protein, plus tastes amazing in pretty much anything.

I used a scoop of the yeast, which is around 1/4 cup I think. I really need to cook with this more.  So now it tastes good, let’s get into how it looks. To make it yellow we add turmeric. I make lots of curries so we use a lot of turmeric. Tip: Be careful NOT to stain anything here, like white t-shirts. Just sayin’! Learn from my mistakes, turmeric is HARD to get out of clothes! Add around a tablespoon of turmeric.

Just mix it through, and heat for another minute or so. Sometimes I need to add a little water here (literally a tiny amount) as it can be a little dry mix depending on how much veggies – tofu ratio I did.  This could also be because I use the firm tofu rather than soft. Softer would be wetter mixture. This is where it’s ready to serve.

Serving and Storing

After I use what I need I find I have plenty of leftovers. For storage I scoop the leftover scrambled tofu into 1 cup gladware containers and refrigerate/freeze. In the fridge this keeps a couple of days. Frozen this keeps about 2-3 months.  Just ensure, as with all leftovers, you heat thoroughly before eating.

The organic firm tofu from Trader Joe’s  is super high in protein. The scrambled tofu has around 5-6 servings with approximately 20g protein per serving. There are so many ways to serve this scrambled tofu. Usually I serve this over a salad. No dressing really needed, but it works well with vegan mayo, avocado or salsa. Mmmmm salsa!

I tend to go with the flow and see where the recipe ends up. As I said you can add any veggies. Once I added a chopped pimento chili and that gave this a nice KICK! So if you like hot then try hot peppers. I’ve also eaten this with sweet potato and baked beans for breakfast, another favorite thing for our scrambled tofu is to add Tofurky Italian Sausage. I once took Scrambled Tofu with Tofurky Sausage to a potluck and it was a BIG hit.

Questions

Have you tried tofu?

What’s your  favorite way to eat tofu?

Do you have a favorite spice for seasoning?

 

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