Best Tofu Scramble Recipe

This tofu scramble is a game-changer for my busy mornings—quick to make, jam-packed with flavor, and effortlessly vegan! I love how the nutritional yeast and smoked paprika pair with the turmeric for that perfect savory kick while the green onions add just the right amount of freshness to each bite.

I adore devising culinary directions that are simultaneously mouthwatering and packed to the brim with nutritional goodness. Take, for example, my Best Tofu Scramble Recipe, which combines firm tofu, nutritional yeast, and turmeric powder (that is, the good old-fashioned stuff).

The result, I promise, is nothing short of an umami-delivered punch to your taste buds. And if you then add the optional ingredients (olive oil, garlic powder, smoked paprika, soy sauce, and whatever else may tickle your fancy), you’re really cranking the dial on flavor, color, and an all-around rainbow of health benefits.

Ingredients

Firm Tofu:
Tofu is a plant-based powerhouse that not only adds texture but also a significant plant-sourced protein and calcium component to many dishes.

Nutritional Yeast:
Abundant in B vitamins, with a cheesy umami flavor that reinforces the savory profile.

Turmeric Powder:
Comprises curcumin, which possesses anti-inflammatory characteristics, and contributes a striking golden color.

Olive Oil:
A heart-healthy fat that brings a delicate richness to the scramble.

Black Salt (Kala Namak):
Provides a flavor similar to sulfur and eggs, which makes it perfect for an eggy tofu experience.

Ingredient Quantities

• 1 block (14 ounces) firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/4 cup nutritional yeast
• 1 teaspoon turmeric powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon soy sauce or tamari
• 1/4 teaspoon black salt (kala namak), optional
• 1/4 cup chopped green onions
• Salt and pepper, to taste
• 1/4 cup diced bell peppers (optional)
• 1/4 cup chopped spinach (optional)

Instructions

1. In a large skillet, medium heat, warm the olive oil. If using, add the diced bell peppers and sauté for 3 to 4 minutes, until they just begin to soften.

2. Crumble the tofu into the frying pan. Use a spatula to break up any larger pieces in the tofu as it cooks.

3. Dust the nutritional yeast, turmeric, garlic powder, onion powder, and smoked paprika over the tofu. Stir well to uniformly cover the tofu with the spice blend.

4. Tofu mixture pour over soy sauce or tamari and gently stir to incorporate.

5. If you want an eggy flavor, mix in some black salt. Cook for another 3 to 5 minutes, stirring every so often.

6. If using, chopped spinach should be folded in and cooked until wilted, about 2 minutes.

7. Add the minced green onion to the skillet; stir well to distribute and combine evenly.

8. Sample the tofu scramble; if it needs seasoning, don’t be shy about adding salt and pepper until it tastes the way you want.

9. Ensure all ingredients are well combined and heated to a safe temperature, stocking the kitchen with well-balanced protein and essential nutrients.

10. Warm the tofu scramble before serving. Garnish it with extra green onions, if desired. Even without accompaniments, the tofu scramble possesses a hearty quality that can satisfy hunger. But if you’re hankering for some kind of vehicle to deliver the scramble to your mouth, try it with one of the following: toast, tortillas, or pita.

Equipment Needed

1. Large skillet
2. Spatula
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board

FAQ

• What type of tofu is best for this recipe?Use firm tofu for an excellent texture. Make sure it is well-drained before crumbling.
• Can I make this without nutritional yeast?Sure, but nutritional yeast imparts a savory, cheesy taste that’s hard to duplicate.
• Is the black salt (kala namak) necessary?If you don’t have black salt, you can use regular salt in this recipe, but it’s not going to taste like eggs. Black salt is recommended because it has that flavor.
• How can I add more vegetables?Add your favorite vegetables. Bell peppers and spinach are great, but you can use mushrooms, tomatoes, or zucchini as well.
• Can I use a different oil instead of olive oil? Yes, any neutral oil like canola or vegetable oil will work fine.
• Is this recipe gluten-free?For a gluten-free version, use tamari rather than soy sauce.
• How long does tofu scramble last in the fridge?Refrigerate leftover tofu scramble in an airtight container for up to 3 days.

Substitutions and Variations

You can use canola oil or avocado oil in place of olive oil.
Grated vegan cheese can serve as a substitute for nutritional yeast when a different flavor is desired.
If you cannot find turmeric powder, you might try using curry powder, which has a different spice profile.
You can substitute one minced garlic clove for garlic powder.
If sea salt is not available, black salt can be substituted with common sea salt.
Diced tomatoes can be substituted for diced bell peppers when a juicy alternative is desired.

Pro Tips

1. Press the Tofu First For a firmer texture, press the tofu with a tofu press or between two plates with a weight on top for about 15-20 minutes before crumbling. This will remove excess moisture and improve the texture of your scramble.

2. Add Variety with Veggies Don’t limit yourself to just bell peppers and spinach. You can enhance the dish further by adding other vegetables like cherry tomatoes, mushrooms, or zucchini for different flavors and textures.

3. Enhance Flavor with Broth Substitute some of the soy sauce or tamari with vegetable broth to add depth to the flavor profile. It also helps meld the spices with the tofu.

4. Experiment with Fresh Herbs Consider adding fresh herbs such as parsley, cilantro, or basil at the end of cooking for a burst of freshness.

5. Finish with a Squeeze of Citrus Right before serving, add a squeeze of lemon or lime juice to brighten up the flavors. This can enhance the overall taste and provides a nice contrast to the savory spices.