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Tofu Scramble

September 08, 2018

[Recipe makes (2) entrées or (4) side servings].

Tofu scramble is a staple in vegan homes because it imitates everything that we once enjoyed in scrambled eggs, while holding off on the negative health and ethical components that come with consuming eggs.

The recipe that we've provided is great as-is, but feel free to add your personal touch to it depending on what your taste buds are craving.  Here are a few potential options to get you started:

  1. Mushrooms, caramelized onions, fresh thyme, chives, and truffle oil.
  2. Diced tomatoes, jalapeno, cilantro, chili powder, cumin, and fresh cilantro.
  3. Freshly minced chives, basil, parsley, and/or tarragon.


(up to) 1-1/2 teaspoon olive oil
1 shallot, minced
1/2 red bell pepper, diced

1/4 cup water

3/4 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 teaspoon curry powder
1/8 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon nutritional yeast

1 (14-ounce) pack extra-firm tofu, pressed, drained, and crumbled

2 green onions, sliced for garnish


Before you start, have all of your ingredients ready to go.  We recommend having your shallot and bell pepper together in a bowl (1), your water measured out (2), spices mixed together in one small bowl (3), and the tofu crumbled (4).

Once prepped, heat a large non-stick sauté pan over medium heat.  Add the olive oil, and sauté the shallot and red bell pepper for 5 minutes, or until the shallot gets a little color.

Add the spices and stir.  Soon after, add the water and deglaze the pan.  Before the water evaporates, stir in the tofu.  [Side note:  The point of the water is to help coat the tofu with all the goodness (color and flavor).  If your water evaporates before the tofu is fully coated, add another splash of water].  Cook and stir just until the tofu is heated through.  Serve and garnish with green onions.

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