Scrambled Tofu

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I’ve made scrambled tofu many times and I wasn’t sure if this is a recipe that I should share on my blog, because it is so simple. But, I searched online before making it for the first time, so why not share my own recipe. It is very easy to make, as you can imagine. Check the description below, on how you can swap some ingredients if you don’t have them. I served my scrambled tofu on corn bread and with a tomato salad topped with black sesame seeds and flavoured with a bit of sea salt.

Scrambled Tofu

Tofu is such a versatile ingredient and I like using it in recipes. This time I’ve used silken tofu, but you can use firm if you have that type. The scrambled tofu will have a bit more texture, but it will be just as delicious, I know because I’ve tried it. Most of the recipes I’ve seen are with smooth tofu because it makes it resemble more the consistency of scrambled eggs when made.

If you don’t have liquid smoke, use more smoked paprika. Also, turmeric is for colouring only. It has a strong flavour, so don’t add too much. My suggestion is to add a bit at a time, until it gets to the colour you are looking for. Keep in mind that the colours will enhance while cooking. If you don’t have nutritional yeast is not a bit issue, just make it without it. Also, you can also add dried herbs if you want to. I sometimes do that, but not this time. Use as much or as little spices as you like.

Ingredients for Scrambled Tofu, 2 servings:

– 300g silken & smooth tofu
– salt
– freshly ground peppercorn
– 1 spoon of nutritional yeast
– 1 tsp liquid smoke
– turmeric
– smoked paprika
– a bit of oil for frying

Drain the tofu and put it in a bowl. Using a fork, crush the tofu. Put the frying pan on the hob over medium heat with a bit of oil to heat up. Meanwhile, add the nutritional yeast, the liquid smoke, and the spices. Mix until they are incorporated. If you want your scrambled tofu to have a more intense colour, add a bit more turmeric, just a pinch at a time. When you are happy with the mix, toss it in the pan and start cooking.

Leave the tofu on the hob for 5 to 6 minutes, flipping it from time to time with a spatula. While the tofu is cooking, you can prepare the rest of the dish, cut and toast the corn bread. Wash, towel dry, and cut the tomatoes.

The dish will be ready to be served in 10 minutes from start to finish. Enjoy!

6 thoughts on “Scrambled Tofu

  1. What a coincidence… I made my first tofu scramble last night! The recipe I roughly followed from online called for curry powder, but I subbed onion, garlic, and chipotle chili powders instead. Like you, I used turmeric for the color. I’d definitely like to try adding the nutritional yeast and might consider the liquid smoke, as well. What really set mine off for me was the Kala Namak black salt I used. Have you ever tried it? The eggy taste it provides is incredible!

    1. I haven’t bought the black salt. I know about it, didn’t get the chance to try it. Of course, I will buy it someday, it sounds really interesting.

  2. Simple tofu scramble, a vegan alternative to scrambled eggs. It’s so easy to make, high in protein and only requires 4 ingredients!

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