Scrambled Tofu: A Family Recipe

Hey veggie heads!

I’m currently nursing a very sudden and annoying cold at my friends’ place in Troy, NY, but a little sinus trouble isn’t going to stop me from sharing my first recipe with you! After thinking a lot about what would the best thing to start all of this off, I decided on one of my favorite breakfast dishes: scrambled tofu.

This recipe has been adapted and tweaked by my mom, my siblings, and myself over years and years of eating, and though I know it’ll probably evolve even more as I continue to grow as a cook, I think that where it is right now, as a dish, is nearly perfect.

Let’s get started!

First off, you’re going to need some fresh 2 death ingredients.


Fresh ass ingredients, what’s gooooood?

You’re going to need olive oil (I’ve recently fallen in love with this organic olive oil spray I found at my local Price Chopper), salt, pepper, turmeric, cumin, garlic powder, tamari (or soy sauce), nutritional yeast, and…of course…tofu. I like to use Nasoya Extra Firm Tofu, drained on a paper towel so it fries up really nicely. You’re also going to need a pan of some kind. I prefer to use my big cast iron pan, because, if I can be real for a second, I don’t fucks with anything else when it comes to cooking. You can also use a wok, which actually helps you achieve some truly awesome crispiness in the end.


My baby!!!

The next step is oiling your pan (approx 1Tbsp of oil will do, or a nice coating if you’re using a spray), heating it up, and then breaking the tofu into chunks right onto the pan before mashing it up with a fork.

Next, it’s time to add your ingredients. By the way, I’m going to put the full recipe below so you can get all of the measurements correct when you make this for your breakfast tomorrow morning!

The first things I like to add are the tamari, salt, and ground pepper (if I’m using it…I actually totally forgot to put it in when I made this earlier today). Next, I try to sprinkle the garlic powder and turmeric as evenly as possible over the mashed tofu so it’s dispersed nicely. Make sure you’re mixing everything together in the pan so it doesn’t start to stick before you’re all done adding the ingredients! (PS: an alternative to cooking it directly in the pan is just mashing the tofu in a bowl and adding all the ingredients [including the olive oil] and then adding it all to a heated pan…I’m just lazy)

The next ingredient is probably the most important thing in this entire recipe…NUTRITIONAL YEAST. Nutritional yeast and tofu are honestly soulmates or something, because the yeast just makes tofu get so dang crispy and delicious…ugh. Amazing.

The recipe technically calls for a tablespoon of yeast, but let’s be real…you can definitely make that a heaping scoop if you’re a savage like me.

So by now, you’ve mixed all of your delicious ingredients together and things should be getting crispier and crispier. I like to let it sit for a few minutes to really crisp up one side before I take my handy-dandy spatula to it. All in all, the cooking time for this recipe shouldn’t be more than 10-20 minutes.

While you’re crisping up your scrambled tofu, pop some toast/English muffins/bagels/whatever the heck you want in the toaster so you have something to go with your fancy vegan breakfast. This morning, my well-fed boyfriend and I had some classic Freihofer’s whole wheat toast with Earth Balance margarine to accompany our tofu.


Thanks for the new toaster, Mom!

By now, you should have a hot, balanced breakfast all ready for ya. As usual, Sam (aka my well-fed boyfriend) and I both enjoyed a cup of Iron Coffee (s/o to our friend Mike Milliron’s delicious and perfect roasted coffee, he’s amazing, buy his coffee and go to his shop in Hoosick Falls).



Okay, now that you’ve suffered through my rambling description of how to make scrambled tofu, here’s the actual recipe. Enjoy!

Scrambled Tofu
Serves: 2-4 (depending on how hearty your appetite is)

1 pound extra firm tofu
1 Tbsp olive oil
1 Tbsp tamari or soy sauce
1/2 tsp turmeric
2 tsp garlic powder
heaping Tbsp nutritional yeast
salt & pepper to taste
Optional: frozen or fresh mixed veggies (when I use veggies, I like to do half a package of mixed veggies…corn, string beans, carrots, peas…you get it)

1. Open up the tofu and pour the water out. Put the block on a few paper towels and let it drain for as long as you want–the more drained it is, the quicker it’ll fry up.
2. Start to break the tofu into chunks and put them into your frying pan. Take a fork (or a potato masher!) and start to mash it up into as big or small chunks as your heart desires. You can turn the heat on at this point, and add the olive oil once your tofu is mostly mashed. Make sure to mix it all together so the oil is coating all of the tofu.
3. Add the tamari and mix well. Then, add the garlic powder and turmeric and…you guessed it…mix well. If you’re adding vegetables, you should put them in around now so they have time to cook.
4. After things have started to cook a bit and the tofu is clearly turning yellow (thanks, turmeric!) sprinkle your heaping tablespoon of nutritional yeast over everything and mix it UP.
5. Let everything get crispy on one side for about 2-4 minutes and then start to mix everything with your spatula. Repeat until you’re satisfied with how crispy your tofu is.
6. Serve with whatever the heck you want! This makes for a great breakfast sandwich, no matter what kind of bread/bagel/etc you’re using!
7. Enjoy!

Well, I hope you all enjoy this recipe! Follow me on Instagram for more food pics and updates!




3 thoughts on “Scrambled Tofu: A Family Recipe

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