I spent many, many years as a vegetarian before ever trying tofu scramble. I don’t know what I was thinking, because it’s so good. Even if you’re not a vegetarian, you should definitely give it a try because YOLO, right?
I’m sure when that acronym was coined, they didn’t have eating tofu in mind.
I was so tempted to write that making tofu scramble is quick and fun, but thought that it sounded gimicky and generic. The truth is, while it doesn’t take long to cook (think scrambled eggs), it is fun. Well, if you think smashing tofu with a fork is fun, which I do.
And here’s where you all tell me to get out more…
I thought I’d hare a really basic tofu scramble, because the beauty of a tofu scram is you can add all sorts of vegetables in it to create something totally unique each time.
I recommend these combinations:
- Southwest style with black beans, avocado, and seitan
- Zucchini, yellow squash, or mushrooms
- Spinach, pesto, feta
- Top with tomato
I’m not of those people who think tofu is bland, I really enjoy the taste and am absolutely fine with eating it unseasoned. But if you’re feeling apprehensive about it, adding spices and mix-ins are key to getting a good flavor.
- 1 tbsp olive oil
- ½ small yellow onion, chopped
- ¼ red pepper, chopped
- 1 16 oz container of extra-firm tofu, pressed
- 2 tbsp tomato paste
- ¼ tsp tumeric
- ¼ tsp paprika
- salt & pepper to taste
- Drain the tofu of excess water by pressing for 30 minutes.
- Using a fork, smash the tofu until it reaches a scrambled texture.
- Heat your olive oil in a In a skillet over medium-low heat.
- Once it’s warm, toss in your onions, red peppers, tomato paste, and spices, mixing them together. Saute for about 5 minutes until they start to soften and the onions turn clear.
- Add the tofu and gently saute it for five minutes, making sure to cover it in the olive oil and spices.
You have to press the tofu before you cook it to get a really solid tofu scramble. I place the tofu between two plates, and put a heavy book on top of it. Then press it for about 30 min.
I’ve also noticed if you slice the tofu lengthwise into thinner pieces, you can drain more water from them.
Then comes the fun part of smashing the tofu with a fork until it’s reached a “scrambled” texture.
Chop the onions and red pepper.
Heat your olive oil in a In a skillet over medium-low heat. Once it’s warm, toss in your onions, red peppers, and spices, mixing them together. Sautee for about 5 minutes until they start to soften and the onions turn clear.
Then add the tofu and gently saute it for five minutes, making sure to cover it in the olive oil and spices. Eat warm and serve with cheese or your favorite hot sauce. This dish can last up to three days refrigerated. Let me know what you think! What are your favorite additions to tofu scramble?