You don't need a spice kingdom to make a tasty tofu scramble. You just need 15 minutes and a 3 key dry ingredients to make this brunch worthy recipe. It really does surprisingly taste like eggs and the addition of vegetables adds even more texture to this high protein vegan meal.
As someone who grew up eating tofu, I really like the taste of it and trying to make it taste like eggs always seemed a bit odd to me. Now that I've tried it, I no longer feel the need to crack regular eggs.
If you really love eggs for breakfast but are now vegan or want to cut back on animal products, this is the a wonderful alternative.
Other nice plant based brunch dishes you might try include vegan millet porridge, vegan beans 'n greens, or a butternut squash and apple soup made with vegan butter.
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4 Ingredient Seasoning Blend
While it may seem like you need a ton of spices to make tofu taste like eggs, I really do think you just need four simple ingredients in this ratio of quantities. These are pantry staples and useful for other many other recipes too.
- Nutritional yeast - This adds "meatiness," "cheesiness," and the slight sulfuric aroma you get from actual eggs.
- Onion Powder - This also adds the slight sulfur effect from actual eggs but it also imparts a savoriness and concentrated onion flavor without having to add fresh onion to the dish.
- Turmeric - In addition to its many health benefits, it is essential in this dish for its deep yellow tint.
- Salt to taste
For the tofu scramble, I use these ingredients in theratio of 6:2:1:1. 6 parts nutritional yeast, 2 parts onion powder, 1 part turmeric, and 1 part salt.
See recipe card for specific quantities.
Tofu Types - use Firm or Extra Firm
Supermarket tofu packaged in white plastic cartons generally come in four varieties: silken, medium, firm, and extra firm.
For this recipe, you'll want to use Firm or Extra Firm. This means it has less water and is all together more sturdier than a medium or soft/silken version.
You could use a medium tofu, but press it between two plates with a weight on top for about 15 minutes to remove extra water.
Stay away from soft or silken tofu which is used for soups or stews, such as the classic Korean soft tofu stew.
Consider Adding Veggies
If you're not a fan of mushy things, I highly recommend the addition of zucchini for textural contrast.
If you don't like or have zucchini on hand, consider adding other vegetables such as:
- Corn kernels
- Sliced bell peppers
- Sliced mushrooms
- Baby spinach
- Shredded carrots
Or you can skip the veg all together if you just want to have plain "eggs."
Instructions
The process photos below show a ½ recipe using a ½ block of tofu and 6" skillet.
Cut the zucchini in half lengthwise, and slice into each half into ⅛" - ¼" half moons.
Crumble the tofu block into small clumps with your hands or a fork.
Add the oil to a nonstick pan or well seasoned cast iron pan or wok and heat to medium heat. (If you don't have a nonstick pan, the tofu is likely to stick and make a hard to clean mess.)
Add the zucchini to the pan and gently fry over medium heat. I don't add salt, otherwise it will draw out liquid and keep the zucchini from browning.
It should take 3-5 minutes until the zucchini is cooked through. If the zucchini browns that is perfectly fine!
Dump it all in! Continue to stir and cook until the tofu is heated through about 2-3 minutes. Turn the heat up to medium heat to help any water that comes out from the tofu and zucchini to evaporate.
Serve hot! Although it doesn't taste bad cold either. Top with your favorite hot sauce and serve with whole grain toast, fruit, or fresh squeezed orange juice.
Equipment
You can make half of the recipe using a 6" nonstick skillet. This size is ideal for frying regular eggs, omelettes, and small quantities of food.
A full portion of this recipe is best made in an 8 to 10" nonstick skillet or well seasoned cast iron pan/wok. This will give the zucchini room to brown and the tofu to cook with ample room for the water to evaporate.
Make ahead?
You could make this dish ahead of time and reheat it. It will keep in the fridge for up to 3 days. (After 3 days, it doesn't start to mold or go bad necessarily, but the flavor compounds dissipate, and it just doesn't taste quite as good.)
Tips to make it better @home
- You could use medium tofu (instead of firm or extra firm), but you’ll need to stir fry it longer to remove excess liquid. Or you can press it ahead of time between two plates with a weight on top for at least 15 min to remove excess water.
- It really helps if you use a nonstick or other well seasoned pan. Tofu that hasn't been pre-fried can stick so easily to a pan just like actual eggs.
- You don't have to use the zucchini at all. A vegetable just adds extra texture, so the dish isn't so mushy. Bell peppers, mushrooms, or corn kernels would work very nicely too.
- Garnish with your favorite hot sauce, black pepper, or condiment of your choice, like ketchup!
- This dish is best served hot but can be chilled, reheated, and eaten within 3 days.
Recipe
Quick Tofu Scramble with 4 Ingredient Seasoning Mix
Ingredients
- 1 lb firm or extra firm tofu This is one block that comes in a plastic carton; see Note 1 for using medium tofu
- 1 Tb cooking oil such as coconut, avocado, or olive oil
- 1 ea zucchini, sliced into ¼" thick half moons this is about ½ a large zucchini or about 5 oz
4 Ingredient Tofu Scramble Seasoning Mix
- 1 Tb nutritional yeast
- 1 teaspoon onion powder
- ½ teaspoon turmeric powder
- ½ tsp salt or to taste; I use ½ teaspoon pink salt
Instructions
- Mush the block of tofu with your hands or a fork into small clumps.
- Heat the oil in a nonstick pan over medium heat. Add the zucchini and stir fry until the zucchini is cooked through, about 3-5 minutes.
- Add the tofu and seasoning mix to the pan. Stir fry until the tofu is heated through and any water from the tofu has evaporated. This should take around 2-3 minutes.
- Taste for any additional salt and serve hot.
Notes
- You could use medium tofu (instead of firm or extra firm), but you’ll need to stir fry it longer to remove excess liquid. Or you can press it ahead of time between two plates with a weight on top for at least 15 min to remove excess water.
- It really helps if you use a nonstick or other well seasoned pan. Tofu that hasn't been pre-fried can stick so easily to a pan just like actual eggs.
- You don't have to use the zucchini at all. A vegetable just adds extra texture, so the dish isn't so mushy. Bell peppers, mushrooms, or corn kernels would work very nicely too.
- Garnish with your favorite hot sauce, black pepper, or condiment of your choice, like ketchup!
- This dish is best served hot but can be chilled, reheated, and eaten within 3 days.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Fortune Cookie 🥠
A ship in harbor is safe, but that is not what ships are built for.
John A. Shedd
https://www.wonderfulcook.com/ says
I made this tofu scramble last night and it was super delicious! Everybody loved it. I will definitely make this recipe again. Thanks.
asiantestkitchen@gmail.com says
How wonderful to hear! Thank you so much for the feedback and for trying the recipe. 🙂