Creamy Spiced Tofu Scramble with Scallions Recipe
Introduction
This tofu scramble is a flavorful and satisfying plant-based alternative to traditional scrambled eggs. Packed with spices and a creamy texture, it makes a perfect protein-rich breakfast or brunch option for vegans and vegetarians alike.
Ingredients
- 1 (14-oz.) package firm tofu
- 1/2 cup soy milk
- 1 tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground turmeric
- Freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- Thinly sliced scallions, for serving
Instructions
- Step 1: Slice the tofu block in half parallel to the cutting board. Place the halves on a small baking sheet lined with three paper towels or a clean dish towel. Top the tofu with another triple layer of paper towels or a dish towel and press firmly to remove moisture. Discard the paper towels. Repeat the sandwich with fresh paper towels and place a heavy skillet or a weighted baking sheet on top. Let sit for 20 minutes to expel more moisture.
- Step 2: In a small bowl, whisk together soy milk, nutritional yeast, garlic powder, onion powder, chili powder, turmeric, and a few grinds of black pepper until well combined.
- Step 3: Remove the paper towels from the tofu and discard. Crumble the tofu into 1/2-inch pieces in a medium bowl.
- Step 4: Heat vegetable oil in a large nonstick skillet over medium heat. Add the crumbled tofu and sprinkle with kosher salt. Cook, stirring occasionally, until the tofu is crisp and browned in spots, about 4 to 5 minutes.
- Step 5: Reduce the heat to medium. Whisk the seasoned soy milk mixture again, then pour it into the skillet. Cook, stirring occasionally with a rubber spatula, until most of the moisture evaporates and the sauce coats the tofu, about 1 minute. For a saucier scramble, cook for about 30 seconds until a little moisture remains.
- Step 6: Divide the tofu scramble among plates and garnish with thinly sliced scallions before serving.
Tips & Variations
- Pressing the tofu well is key to a dry, fluffy scramble—use a tofu press if you have one for best results.
- Add chopped vegetables like bell peppers, spinach, or mushrooms during cooking for extra flavor and nutrition.
- For extra smokiness, a pinch of smoked paprika can be added to the spice mix.
- Use almond or oat milk instead of soy milk if you prefer a different plant-based milk.
Storage
Store leftover tofu scramble in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of plant-based milk if it seems dry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use silken tofu instead of firm tofu?
Firm tofu is best for scrambling because it holds its shape and texture when cooked. Silken tofu is too soft and may result in a mushy scramble.
How can I make this scramble spicier?
You can increase the amount of chili powder or add a pinch of cayenne pepper to the spice mixture for more heat. Fresh chili or hot sauce on top also works well.
Print
Creamy Spiced Tofu Scramble with Scallions Recipe
- Total Time: 35 minutes
- Yield: 2 to 3 servings 1x
- Diet: Vegan
Description
This flavorful Tofu Scramble is a perfect vegan alternative to traditional scrambled eggs. Firm tofu is pressed to remove excess moisture, then cooked with a blend of spices and nutritional yeast for a savory, slightly cheesy taste. Enhanced with a soy milk seasoning mixture and garnished with fresh scallions, this dish is a quick, protein-packed breakfast or brunch option that’s satisfying and easy to prepare.
Ingredients
Tofu Mixture
- 1 (14-oz.) package firm tofu
- 1/2 cup soy milk
- 1 tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground turmeric
- Freshly ground black pepper, to taste
- 1 teaspoon kosher salt
Cooking
- 2 tablespoons vegetable oil
Garnish
- Thinly sliced scallions, for serving
Instructions
- Press the Tofu: Slice the tofu block in half horizontally and place the halves on a small baking sheet lined with three layers of paper towels or a clean dish towel. Cover the tofu with another triple layer of paper towels or towel and press firmly to absorb moisture. Discard the wet towels, then repeat this pressing process by sandwiching the tofu with fresh towels and placing a heavy skillet or baking sheet on top weighted with a can. Let it sit for 20 minutes for thorough moisture removal.
- Prepare Seasoning Mixture: While the tofu presses, whisk together the soy milk, nutritional yeast, garlic powder, onion powder, chili powder, turmeric, and a few grinds of black pepper in a small bowl until well combined.
- Crumble the Tofu: Remove the paper towels from the tofu and discard. Crumble the tofu into approximately 1/2-inch pieces and transfer to a medium bowl.
- Cook the Tofu: Heat the vegetable oil in a large nonstick skillet over medium heat. Add the crumbled tofu and sprinkle with kosher salt. Cook, stirring occasionally, until the tofu develops crisp, browned edges, about 4 to 5 minutes.
- Add Seasoning and Finish Cooking: Lower the heat to medium, then whisk the seasoning mixture once more before pouring it into the skillet. Continue cooking, stirring occasionally with a rubber spatula, until most of the moisture evaporates and the tofu is coated in the flavorful sauce—about 1 minute. For a saucier scramble, stop cooking when a little moisture remains, roughly after 30 seconds.
- Serve: Divide the tofu scramble among plates and sprinkle with thinly sliced scallions for a fresh, vibrant garnish.
Notes
- Pressing the tofu is essential to remove excess moisture and achieve a better texture for scrambling.
- Adjust chili powder to taste for desired spiciness.
- Use nutritional yeast to add a cheesy flavor while keeping the dish vegan.
- If soy milk is unavailable, unsweetened almond or oat milk can be substituted.
- This scramble can be served with toast, avocado, or as a filling for breakfast burritos.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan American
Keywords: tofu scramble, vegan breakfast, plant-based scramble, tofu recipe, vegan eggs alternative, nutritious breakfast
