Recipes for Tofu Scramble are a dime a dozen. Everyone has their ideal spice blend, veggie combination, and tofu texture. I’ve doubtlessly experienced and tested more than 20 different recipes, some of which ruled, some of which drooled. When making a scrambled tofu dish, it all boils down to preference. Personally, I like my ‘fu cooked. No, I mean really cooked. A crisp and brown bottom achieved by high heat and low moisture is my kind of scramble. If you fancy a softer, moist scramble, then this recipe probably isn’t for you. However, adding water by the tablespoon is an easy way to “revitalize” your scramble if you think it’s too dry.
A good tofu scramble has become for me the greatest comfort food. I’ll make a scramble on my days off, the weekend, when I’m sick, and on the rare day that I skip school. A lot of vegans that I’ve spoken with make and consume tofu scramble as a replacement for the scrambled eggs they used to eat as kids. Personally, I’ve never had a scramble that tasted like eggs, and I’m ok with that. Every tofu scramble I’ve made could kick the chicken out of the eggs of its animal-based cousin (I don’t think that joke was vegan…). When was the last time your scrambled eggs had fresh spinach, steamed broccoli, or roasted corn kernels in it? Tofu scramble is a great way to dismantle and reconstruct the “strange” and “bland” world of tofu that so many omnivores are stuck in. This dish is failsafe, as you can change the veggie and spice combination to your liking, or to whatever is on hand in your kitchen. The greens in the recipe provide plenty of iron, calcium, and a few key vitamins to improve your morning, afternoon, or night. They also give the dish a deep rich color that, combined with the golden corn kernels and curry-stained tofu, is appetizing to the eye as much as the stomach.
Green and Gold Scramble
Serves 4
(Use a spatula to combine ingredients, not a spoon. The spatula scoops up all the brown and crispy goodness that would otherwise stick to the bottom of the pan.)
1 tablespoon olive oil
1 medium onion, sliced
2 garlic cloves, minced
1 cup corn kernels (fresh or frozen; microwave first if frozen)
1 tablespoon garlic powder
2 tablespoons dried parsley
1 tablespoon oregano
2 teaspoon curry powder
1 1/2 tablespoons cumin
1 teaspoon cayenne pepper
2 teaspoon paprika
1/4 cup nutritional yeast
2 tablespoons soy sauce
1 block extra firm or firm tofu, drained and cubed
1 1/2 cups broccoli, chopped (microwave first if frozen, steam if fresh)
1 1/2 cups fresh spinach
salt and pepper to taste
Heat the oil over medium-heat in a large sauté pan. Once hot, add sliced onion and sauté for 3-5 minutes, or until almost translucent. Add the garlic and corn and cook for another 1-2 minutes, making sure the corn kernels brown slightly.
Combine the seven spices to the onion/garlic/corn mixture and toss until coated. Add cubed tofu to the spices and vegetables. At this point, you can choose to leave the tofu cubed, or mash it up into a crumbly texture. To “scramble,” take a fork and crush the cubes of tofu until they reach your preferred consistency. Add soy sauce and nutritional yeast and toss.
Spread the tofu with spatula, covering the entirety of the bottom of the pan. Turn the heat up to medium-high and allow tofu to cook for about 5-7 minutes. Stir your scramble, revealing the crisp brown sides of the cooked tofu. Spread the tofu once more over the bottom of the pan, and cook for another 3 minutes. If tofu seems too dry, add 1 tablespoon of water as needed to moisturize.
Add steamed broccoli and combine. Place fresh spinach on top of the scramble, and let wilt for 1 minute. Stir spinach into the tofu. Once the spinach has wilted, turn off the heat. Taste, adding salt and pepper as needed.
Serve with potatoes of any variety (fried, baked, roasted, mashed!), avocado, toast, or a salad of mixed greens. But most importantly, enjoy!
A good tofu scramble has become for me the greatest comfort food. I’ll make a scramble on my days off, the weekend, when I’m sick, and on the rare day that I skip school. A lot of vegans that I’ve spoken with make and consume tofu scramble as a replacement for the scrambled eggs they used to eat as kids. Personally, I’ve never had a scramble that tasted like eggs, and I’m ok with that. Every tofu scramble I’ve made could kick the chicken out of the eggs of its animal-based cousin (I don’t think that joke was vegan…). When was the last time your scrambled eggs had fresh spinach, steamed broccoli, or roasted corn kernels in it? Tofu scramble is a great way to dismantle and reconstruct the “strange” and “bland” world of tofu that so many omnivores are stuck in. This dish is failsafe, as you can change the veggie and spice combination to your liking, or to whatever is on hand in your kitchen. The greens in the recipe provide plenty of iron, calcium, and a few key vitamins to improve your morning, afternoon, or night. They also give the dish a deep rich color that, combined with the golden corn kernels and curry-stained tofu, is appetizing to the eye as much as the stomach.
Green and Gold Scramble
Serves 4
(Use a spatula to combine ingredients, not a spoon. The spatula scoops up all the brown and crispy goodness that would otherwise stick to the bottom of the pan.)
1 tablespoon olive oil
1 medium onion, sliced
2 garlic cloves, minced
1 cup corn kernels (fresh or frozen; microwave first if frozen)
1 tablespoon garlic powder
2 tablespoons dried parsley
1 tablespoon oregano
2 teaspoon curry powder
1 1/2 tablespoons cumin
1 teaspoon cayenne pepper
2 teaspoon paprika
1/4 cup nutritional yeast
2 tablespoons soy sauce
1 block extra firm or firm tofu, drained and cubed
1 1/2 cups broccoli, chopped (microwave first if frozen, steam if fresh)
1 1/2 cups fresh spinach
salt and pepper to taste
Heat the oil over medium-heat in a large sauté pan. Once hot, add sliced onion and sauté for 3-5 minutes, or until almost translucent. Add the garlic and corn and cook for another 1-2 minutes, making sure the corn kernels brown slightly.
Combine the seven spices to the onion/garlic/corn mixture and toss until coated. Add cubed tofu to the spices and vegetables. At this point, you can choose to leave the tofu cubed, or mash it up into a crumbly texture. To “scramble,” take a fork and crush the cubes of tofu until they reach your preferred consistency. Add soy sauce and nutritional yeast and toss.
Spread the tofu with spatula, covering the entirety of the bottom of the pan. Turn the heat up to medium-high and allow tofu to cook for about 5-7 minutes. Stir your scramble, revealing the crisp brown sides of the cooked tofu. Spread the tofu once more over the bottom of the pan, and cook for another 3 minutes. If tofu seems too dry, add 1 tablespoon of water as needed to moisturize.
Add steamed broccoli and combine. Place fresh spinach on top of the scramble, and let wilt for 1 minute. Stir spinach into the tofu. Once the spinach has wilted, turn off the heat. Taste, adding salt and pepper as needed.
Serve with potatoes of any variety (fried, baked, roasted, mashed!), avocado, toast, or a salad of mixed greens. But most importantly, enjoy!
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