Simple Tofu Scramble
Everyone will arrive at this post carrying various associations with tofu scramble. Maybe you’ve never had it before. Maybe you’ve only had it at the natural cafe your grandma loves. Maybe you’ve decided you hate tofu and don’t even want to consider it. If that last one is the case: We’re here to change your mind!
Regardless of how you feel about it, it is undeniable that tofu scramble is a right of passage in the realm of vegan cooking. Personally, I felt incredibly accomplished years ago when I taught David how to make tofu scramble, something I had learned while away for an internship in New York. (The cooking lessons are usually the other way around.) We’ve since been making it for our friends and families and teaching them how to make it as well.
It’s one of those staples that you don’t need a recipe for. Everyone has their own twist that they put on it. That is why we are keeping this recipe super simple! We want to give you the basics so that you can find your personal tofu scramble style. This recipe doesn’t require strict measurements - follow along with the alternate measurements and let your taste be your guide! We trust your scramble intuition, do you?
Here’s the thing: Like many vegan dishes, this dish isn’t meant to perfectly replicate the non-vegan thing it’s replacing. It’s not faux-eggs. (There are plenty of products on the market doing that now!) Yet, it does satisfy eggy cravings! We find its yellow color incredibly appetizing, and it has a round flavor fit for breakfast and simple enough for your favorite hot sauce or veggies to be mixed in.
If you can master this—and we promise you can—you’ll have endless breakfast options! Serve with toast, as part of a large brunch spread, on a breakfast sandwich, in a burrito, or whatever else you can dream up!
Mars
Tips & Info
What’s with all these different types of tofu? “Regular” tofu has a crumbly texture, with curds that allow for crumbling and scrambling. Silken tofu is smooth and lacks curds, making it best for blending. Firmness is a measurement of how much water was pressed out of it during the production—The firmer, the more water was pressed out. For this recipe we recommend firm tofu, because of its balance of developed curds and softness. However, you can use medium tofu (one notch below firm) as well to good effect. We find extra-firm too crumbly for a scramble.
Sautéed veggies are a great addition to tofu scramble.
Diced scallions: Add during step 3 then proceed as normal.
Onions and/or mushrooms: Sauté before adding tofu with a pinch of salt until mostly cooked to your preference, then proceed as normal.
Spinach: Stir-in during last few minutes of cooking.
Other veg: Sauté until about 80% cooked prior to adding tofu, then proceed as normal.
Craving a creamy-cheesy scramble? Stir in a few tablespoons of your favorite vegan cream cheese (chive and onion anyone?) during the last minute or two of cooking!
Make a full brunch spread! Find a guide to complimentary recipes and tips on how to put it all together here.
Simple Tofu Scramble
Power Plant | David Griffin-Luna | 2/12/20
Time: 10-15 minutes | Feeds: 2-4
(We don’t know how hungry you are!)
Equipment:
Ingredients:
Instructions:
1) Heat a medium skillet (we use our 10” cast-iron) over medium heat. Once heated, melt butter or add oil and swirl it around to coat.2) Crumble the Tofu directly into the pan, taking care not to over-crumble. Leaving large crumbles maintains a scrambled-egg-like texture. Add a pinch of salt and stir to combine. Cook, stirring only a few times, for 3-5 minutes—Or until most but not all water has evaporated.
3) Add soy sauce or tamari and stir to combine. After 1 minute or so of cooking, stir in the rest of the seasonings (except chives). Cook for 2-4 more minutes, stirring frequently. Your scramble is done when most of the liquid in the pan is evaporated, but tofu is not yet browned.
4) Serve with chives or any other toppings of your choice.
