Easy Scrambled Tofu – This surprisingly addictive scrambled tofu is made with just a few ingredients. It’s very flavorful, easy to make, and it’s perfect for a simple but filling breakfast.
How to make Breakfast Tofu Scramble
I’m not vegan but I love Tofu and I have always loved it from my childhood days when my mom will either make it or give us money to buy some from the woman selling by the roadside. Now that I’m grown, I’ve found numerous ways to use tofu. I use it in my stews, I bake it, I pan fry it, I use it in my salads and more.
Scrambled tofu mimics the texture of scrambled eggs, that is why it can be used as a perfect substitute for scrambled eggs. It’s also very versatile. Not only is it a good replacement for scrambled eggs, but it can also be used to slather a sandwich at lunchtime, punch up a salad, you can serve it as dinner with a side. It’s even delicious inside pita bread!
To make tofu scramble:
- To make the braised Tofu, first, you need to remove the Tofu from the pack and rinse it. Be gentle because the Tofu is quite delicate.
- Pat the tofu dry with a paper towel and squeeze it gently to get as much water out as possible and crumble it.
- Season it well and cook for about five to 8 minutes. Done!
Tofu is high in protein, iron, calcium, and other micronutrients. It’s also very versatile, and that is why it is sometimes referred to as the breakfast of champions.
What can you add to your scramble?
This recipe includes red onion, red bell pepper, minced Jalapeno pepper, and seasonings. However, you don’t have to be limited by these ingredients; you can get creative and add other ingredients to create your own perfect scrambled tofu. You don’t want to overload your tofu with too many ingredients. Otherwise, the added ingredients might outshine the tofu itself.
How long does tofu scramble last?
If you can’t eat all, then store your leftovers in an airtight container for up to 3-4 days. This container needs to be completely airtight and placed in the refrigerator in order for the tofu to last up to 4 days.
Does tofu taste like eggs?
Some people have said that tofu scramble tastes very similar to eggs. At first, you will find that tofu looks nothing like scrambled eggs, but as you add in the turmeric, the color of your tofu will start to resemble the color eggs. As you continue to cook you will find that the texture indeed resembles that of scrambled eggs.
Can you reheat scrambled tofu?
Yes. Unlike scrambled eggs that will get rubbery if stored in the refrigerator and reheated. Scrambled tofu, on the other hand, can be stored in an airtight container in your refrigerator for up to 4 days and reheated whenever you’re ready to dig in again.
- Be careful not to overcook tofu, as it will dry out and not taste very good. It’s best to have your scrambled tofu cooked to a moist, light, and fluffy texture just like scrambled eggs.
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Looking for another delicious tofu recipe? Try this spicy braised tofu
Easy Scrambled Tofu
- 14 oz tofu firm
- 1 red onion diced (small)
- 1/4 cup red bell pepper
- 1 Tbsp Jalapeño pepper minced
- 1 Tbsp Nutritional yeast optional
- 2 cloves garlic
- 1-2 tsp Olive Oil
- 1/2 tsp turmeric
- 1/2 tsp salt more or less to your taste
- 1/4 tsp black pepper
- Drain out as much water as possible from the tofu and crumble it with your fingers or use a fork and set aside.
- Heat a pan or skillet to medium-high heat and sauté onion, bell peppers, and Jalapeno peppers for about 2 to 3 minutes.
- Stir in the tofu, turmeric, salt, pepper, and nutritional yeast (if using) Use a wooden spoon or spatula to mix and crumble the tofu while cooking it and leave to cook for about 5 to 8 minutes or until tofu is well heated through and has absorbed all the flavors.
- Serve hot
If you make this Scrambled tofu Recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen