Bill and I went to a vegan diner in Philly a few months ago and dubbed their tofu scramble the best we’ve ever eaten… ever! The Tasty remains one of our favorites to hit up when we have a day off. Inspired by their tofu scramble, each Sunday, post workout, we would work on perfecting our tofu scramble and this recipe is IT!
I’m so excited to share this very cheesy and delectable scramble with you all. Warm, satisfying and oh so decadent. Cannot wait to hear your reviews!
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How to Make the Best Tofu Scramble
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Vegan, Vegetarian, Gluten-Free
Description
Hearty and flavorful tofu scramble, perfect for a quick and satisfying breakfast or brunch. Loaded with veggies and cheesy goodness!
Ingredients
- One container sprouted tofu
- Drizzle olive oil
- 1/2 (113 g) medium yellow onion
- 1 small jalapeño
- 1 bell pepper
- Chopped tomato
- 2 cups (473 ml) baby spinach leaves
- 1/4 cup (59 ml) Nutritional Yeast
- 1/2 cup (118 ml) freshly grated Daiya cheddar
- 1/2 tsp Celtic or Himalayan salt
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1/4 tsp chili powder
- Pinch red pepper flakes
- 4 tbsp (60 ml) water
- Fresh cilantro
Instructions
- Add a few drizzles of olive oil to your cast iron pan over medium heat. Add onion, jalapeño, and bell pepper. Sauté until softened (about 4 minutes).
- Prepare your spices in a bowl and set aside.
- Remove tofu from package and drain. Crumble the tofu into the pan and cook for 6-7 minutes, until the water evaporates.
- Combine your spice mixture with water. Whisk until it reaches a thicker, sauce-like consistency, and pour over the tofu. Stir and cook for a few more minutes.
- Grate your cheese.
- Add the cheese and nutritional yeast to the pan. Stir thoroughly.
- Add spinach and tomatoes; cook until wilted.
- Top with fresh cilantro.
Notes
- For a creamier scramble, use silken tofu instead of sprouted tofu.
- If you don’t have Daiya cheddar, nutritional yeast alone provides a cheesy flavor.
- Store leftover scramble in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 20
- Cholesterol: 0 mg
Frequently Asked Questions
What type of tofu is best for a tofu scramble?
Firm or extra-firm tofu holds its shape and crumbles like scrambled eggs. Sprouted tofu, as specified in the recipe, has a slightly denser texture and higher protein content.
How do I press tofu before making a scramble?
Wrap the block in a clean towel, place a heavy pan or book on top, and let it press for at least 15 minutes. Removing water helps the tofu brown rather than steam.
What does nutritional yeast add to tofu scramble?
Nutritional yeast adds a savory, slightly cheesy flavor and gives the scramble a more golden color similar to cooked eggs.
Can I make tofu scramble without a cast iron pan?
A stainless steel or non-stick pan works. Cast iron is preferred because it retains heat evenly and encourages better browning on the tofu.
How do I add color to the scramble like turmeric gives egg scrambles?
A 1/4 teaspoon of turmeric stirred into the spice mix gives tofu scramble a yellow tone similar to scrambled eggs without significantly affecting the flavor.
