Classic Tofu Scramble
Tofu scrambles have remained a staple in vegan cuisine for many years. When executed perfectly, they boast a delectable combination of a crispy seared exterior, a tender and creamy interior, and robust flavors. Here are some tips to help you achieve an outstanding and hearty scramble:Choose Firm TofuOpt for firm or extra-firm tofu when selecting your ingredients. Avoid silken or soft tofu, as their delicate texture won't hold up well during the pressing and searing process. Medium tofu can work in a pinch, but keep in mind that the softer the tofu, the more crumbly the end result may be.Properly Drain Your TofuTo ensure the right moisture level for a crispy sear without sacrificing tenderness, drain your tofu for at least 30 minutes but no longer than 1 hour. You can use a tofu press or try a simple method: wrap the tofu in a kitchen towel, place it on a cutting board, cover it with an inverted plate, and weigh it down with a large can. Flipping the tofu halfway through the pressing time helps distribute moisture evenly.Mind the Size of the PiecesTo achieve the desired contrast of crispy exterior and creamy interior, aim for larger pieces, around 1 1/2" in length. Don't worry if there are smaller crumbles mixed in; they will add variety to the texture of the final scramble.Embrace Seasoning with SaltTofu often gets a bad reputation for being bland, but that's not the tofu's fault. To combat blandness, generously season with salt as soon as it hits the pan. Taste as you cook and adjust the seasoning to your preference.Don't Skimp on OilTo achieve a golden sear rather than a charred crust, ensure your pan is well-coated with oil. Olive oil is a preferred option, but you can also use vegetable oil or refined coconut oil. If the pan appears dry, add a splash of olive oil and continue cooking.Incorporate VegetablesBoost your veggie intake by adding more vegetables to your scramble. While cilantro technically counts as a green leaf, we recommend including substantial servings of fiber-rich and nutrient-dense vegetables. Pairing the scramble with a simple spinach salad, leftover roasted vegetables, or serving it on crisp lettuce for a vegan take on chicken lettuce cups is highly recommended.Versatility in Serving OptionsThese scrambles are excellent as a traditional American breakfast alongside toast and eggplant bacon. They also shine in breakfast burritos, tacos, sandwiches, or even fried rice. Leftovers can be stored in the refrigerator for up to 4 days, although we doubt they'll last that long.
Ingredients
- 2 tsp. ground cumin
- 1 tsp. dried thyme
- 1/2 tsp. smoked paprika
- 1/2 tsp. ground turmeric
- 2 tbsp. extra-virgin olive oil
- 1 lb. extra-firm tofu, drained for 30 minutes and torn into bite-sized pieces
- 2 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. nutritional yeast (optional)
- cilantro leaves, for garnish
Instructions
- In a small bowl, combine cumin, thyme, paprika, and turmeric. Add 3 tablespoons water and whisk to combine
- In a large skillet over medium heat, heat oil. Add tofu to skillet in an even layer, season with salt and pepper. Let cook undisturbed for 7 to 8 minutes, until undersides are golden.
- Add garlic to skillet, and stir into tofu. Cook until fragrant, 1 to 2 minutes, then add spice mixture and nutritional yeast if using. Stir to incorporate all ingredients, then continue cook, stirring occasionally, for 2 to 3 more minutes, until all water is evaporated and spices are fragrant.
- Season to taste with salt and pepper to taste, garnish with cilantro, and serve immediately.
Nutrition
Calories: 172kcalCarbohydrates: 3gProtein: 14gFat: 12gSaturated Fat: 2gSodium: 310mgPotassium: 221mgFiber: 4gSugar: 1gCalcium: 249mgIron: 4mg
Tried this recipe?Let us know how it was!