Few recipes are more common and more difficult to master than tofu scramble. I’ve spent a long time tweaking my recipe and failing through soggy, underflavored scrambles so you don’t have to! This dish is an absolute staple in my kitchen, I probably eat it for breakfast weekly. I prefer a hearty chunky scramble with lots of veggies and spices, enjoy!
Few recipes are more common and more difficult to master than tofu scramble. I’ve spent a long time tweaking my recipe and failing through soggy, underflavored scrambles so you don’t have to! This dish is an absolute staple in my kitchen.
2Tablespoonsoil of your choice (lately I’m preferring coconut)
1green bell pepper
2cupsof baby spinach
1largesweet or russet potato
3/4cupof Nutritional yeast
1Tablespoonof Black Pepper
2teaspoonsof Smoked Paprika
2teaspoonsof Garlic Powder
1teaspoonof Liquid Smoke
1teaspoonof Black Salt (optional; adds that “eggy” taste)
Salt (to taste)
Note: You’ll want to press as much of the water out of your tofu as possible for this; the drier it is, the better it will fry. If you have time, start this process well before you plan to cook, at least an hour.
Begin by pressing your tofu to drain the water out of it. If you haven’t done this before, try getting two dinner plates and a towel or some paper towels. Gently squeeze the tofu between your hands to press the water out, then place it in between the towel and plates. Put something heavy on the top plate to apply pressure to the tofu to continue to press the water out (large books or a heavy cast iron skillet should do).
While your tofu is draining, preheat a large skillet on low heat and apply a generous coating of oil to the pan; you will saute your veggies here shortly. Add 2-3 cloves of minced garlic to the oil on the low heat setting, this will flavor the oil and form the base of the scramble
Meanwhile, prep all you veggies by washing, peeling and dicing them as necessary - the finer you chop them the faster they will cook. Add the potato and onion first and coat them in the oil and turn the heat up to medium. If you throw a lid onto the skillet to steam the potato, it’ll cook a little faster.
Return to your tofu, it should be fairly dry now. In a large bowl, crumble it with your hands or a large fork. Add the 2 tbsp of oil and your nutritional yeast to the tofu and massage it in to evenly coat. Next add the turmeric, salt, pepper, paprika, cumin, black salt and garlic powder. Mix it all around to give your scramble a nice even coating of flavor.
Return to your skillet and add your bell pepper, liquid smoke and another 2-3 cloves of minced garlic. While you wait for it to cook a little, grate your carrots into shreds. Finally add the tofu, spinach and carrots to the skillet and mix everything around. It should take about 15-20 minutes to properly cook; I like to press the whole thing into the skillet and let it sit for 5 minutes until one side gets brown then flip it over almost like a quiche. While it cooks, feel free to add more nutritional yeast or spices for extra flavor
Variations!Wrap it all in a tortilla for a breakfast burrito.Top with vegan cheese of your choice. Add Soyrizo for something meatier and spicier.Add cooked quinoa or amaranth for extra protein.Add your favorite beans for extra fiber and protein.