What is tofu, and why is it good for you?
Vegans don’t eat eggs, but that doesn’t mean we must deprive ourselves of scrambled egg taquitos, burritos, etc. I invite you to try this delicious option of scrambled tofu; it is terrific. Tofu, also known as soy cheese, is a plant-based superfood that has been integral to Oriental cuisine for centuries.
Rich in protein and low in fat, it is an excellent substitute for animal foods, making it ideal for vegetarians, vegans, and anyone seeking a healthier lifestyle. Its neutral flavor makes it incredibly versatile and can be adapted to any recipe, even our famous scrambled tofu!
Ingredients you need for scrambled tofu
- Firm tofu: The star ingredient uses firm tofu or extra firm tofu. Be sure to drain and press it to remove excess water.
- Olive oil: To brown and add flavor.
- Spices: Turmeric, salt, pepper, and garlic powder are basic. But you can experiment with your favorite spices.
- Milk: Use any whole vegetable milk you like. You can use almond milk or oat milk. I prefer oatmeal, as it has less flavor. You can also use vegan sour cream, tahini, or cream cheese.
- Extras: You can add a teaspoon of soy sauce or chipotle chili adobo.
How to make scrambled tofu step by step
- First, you must drain and press the tofu. Remove excess water to absorb flavors better and crumble.
- Heat the olive oil over medium heat in a large skillet. Add the tofu until it begins to brown.
- Cook for about 5 minutes, stirring constantly.
- Mix the milk with the spices; mix very well to integrate everything perfectly.
- Pour this mixture into the tofu. Cook for a few more minutes, and voila! You have a delicious scrambled tofu ready to enjoy.
Frequently asked questions about scrambled tofu
Give it a twist and add other vegetables
- Peppers: They add a sweet, slightly tart flavor and vibrant color to your scrambled tofu. Chop into small pieces and sauté until soft.
- Onions: Onions provide a great flavor base. Chop them and add them at the beginning of your cooking process to give them time to caramelize and sweeten.
- Tomatoes: They offer a touch of acidity. You can chop them and add them later in the cooking process, as they do not need much time to cook.
- Spinach: Provides many nutrients without altering the flavor. They wilt quickly, so add them to the cooking process’s end.
- Mushrooms: They have a meaty texture and a savory flavor. Cut them into slices and add them at the beginning; before the tofu, they always draw a lot of water that needs to evaporate.
- Zucchini: Provides a pleasant texture. Dice it and add it to the pan after the onions because it also releases a lot of water.
- Kale: Like spinach, it is rich in nutrients and doesn’t need much cooking time, so add it towards the end.
Scrambled tofu
Transform your breakfast with our Tofu Scramble recipe.
Not only is it delicious and nutritious, but it is also friendly to the planet.
Dare to try something new and enjoy an amazing vegan breakfast!
Equipment
- Frying pan
Ingredients
- 1 16 oz Tofu block
- 4 tablespoons olive oil
- ¼ teaspoon Paprika
- ½ teaspoon Salt
- ¼ teaspoons Turmeric turmeric
- ¼ teaspoons Garlic powder
- ¼ teaspoons Onion powder
- 2 tablespoons Oat milk
- ¼ teaspoon Kala Namak Indian Black Salt
Instructions
- First, you must drain and press the tofu.
- Remove excess water to better absorb flavors and crumble.
- In a large skillet, heat 2 tablespoons olive oil over medium heat.
- Add the tofu until it begins to brown.
- Cook for about 5 minutes, stirring constantly.
- In a small bowl, mix the oat milk with the spices and two tablespoons of olive oil.
- Pour this mixture into the tofu.
- Cook for a few more minutes, taste for seasoning and you’re done.
Notes
Use my recipe as a guide, as a suggestion.
Add more or less spices, add nutritional yeast if you want a stronger flavor.
Add more or less spices, add nutritional yeast if you want a stronger flavor.
Nutrition
Serving: 1servingCalories: 231kcalCarbohydrates: 4gProtein: 11gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 300mgPotassium: 13mgFiber: 1gSugar: 1gVitamin A: 77IUVitamin C: 0.1mgCalcium: 163mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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