Tofu Scramble
- Total Time
- 15 to 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(14-ounce) block firm or extra-firm tofu
- 1tablespoon low-sodium soy sauce or tamari
- ½teaspoon ground turmeric
- ½teaspoon ground cumin
- Kosher salt and black pepper
- 2tablespoons canola oil
- 2scallions, trimmed and thinly sliced
Nutritional analysis per serving (4 servings)
147 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 10 grams protein; 274 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the block of tofu in half horizontally as you would a hamburger bun. Pat both pieces dry and wrap in paper towels. If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes. (This helps remove moisture so the tofu retains its shape better during cooking.)
- Step 2
In a measuring cup or bowl, combine the soy sauce, turmeric and cumin with 2 tablespoons water.
- Step 3
Unwrap the tofu and season on all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu blocks and cook until golden brown and crisp on the bottom, 3 to 4 minutes. Flip the tofu and cook until golden brown and crisp on the other side, another 3 to 4 minutes. If the tofu is emitting water, hold the tofu with a spatula and pour the water out of the pan.
- Step 4
Lower the heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the scallions and the seasoning mixture and cook, stirring and continuing to break up the tofu, until absorbed, about 2 minutes. Serve immediately.
Private Notes
Comments
This was so delicious!! What a great technique for cooking tofu that turns out crispy and satisfying. It really beats flipping cubes of tofu to get all sides crispy and the scrambled egg-like quality was great. We had in it corn tortillas with lime, cilantro, avocado, and sriracha. So good!!
A really nice way to cook tofu, nice and fast. Added black beans and a handful of kale in step 4; like others, I put the mixture in some corn tortillas with avocado - and voila', an easy dinner! Will no doubt make again!
First time I made this per the directions, and agree with the comment about blandness. Made a second time—adding onions, doubled measurements for spices and soy sauce (I used coconut aminos) and found it more to my liking. Think it’s a good recipe to tweak and ultimately make your own. Great starter for someone wondering what to do with tofu. Comes together quickly for breakfast or dinner.
I’ve collected a lot of tofu scramble recipes over the years and this is among my favorites. I made it in a well-seasoned cast iron skillet and therefore only needed about half the oil, maybe less. I doubled the amounts of soy sauce, spices, and water and added cooked zucchini and black beans. Sprinkled nutritional yeast on at the table, and served with roasted potatoes. Delicious and easy vegetarian meal!
Awesome technique. I used curry powder because it was handy and added onions and peppers that I sauteed while the tofu was crisping. It needed a bit more acid so I added a little salsa and it was perfect.
very good but did add a scrambled egg, onions, and sesame oil for more flavor.
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