The Best Tofu Scramble | Oil Free
Okay, let's be real. Is this truly the best tofu scramble recipe? I doubt it. However, it's the best results I've personally gotten in my kitchen without using an expensive product like JUST Egg. I also prepare this recipe over any tofu scramble I've gotten from a restaurant, including super popular vegan places.
I think a common mistake people make when cooking tofu scramble is to just take a firm block of tofu, break it up, throw a ton of seasonings on it and call it a day. This is what I used to do, and while that might be okay, it's definitely not anything like scrambled eggs, which is what I want when I'm making tofu scramble.
So here is my super secret (up until now) Tofu Scramble recipe. I recorded a YouTube tutorial for this dish, so don't forget to give it a watch if you want to follow along step by step. If you enjoy my videos, please give me a like & subscribe, and share with your friends!
Enjoy, and as always please tag me if you make this recipe! <3
Why Tofu over Eggs?
For me, I am vegan for ethical reasons, but there are several reasons to choose tofu over eggs. (Assuming you aren't allergic to soy. Have you tried Pumfu?)
Assuming you use two eggs per plate of scrambled eggs you are clocking 158 calories, 187 mg cholesterol, and 12 g protein from the eggs alone, not including any cream or butter you use to cook them.
The tofu alone for this recipe clocks in at 125 calories, 0 mg cholesterol, and 13 g of protein. (That's pretty darn cool!)
As usual, I suggest using a kitchen scale for this recipe.
This recipe calls for silken and firm tofu, I think this is what creates the realistic egg texture that normal tofu scramble is lacking.
Makes 2 servings. 129 Cal. per serving, without additions.
168 g Silken Tofu (about 2/5 package)
170 g Firm Tofu (about 2/5 package)
2 tsp Nutritional Yeast
1/4 tsp Ground Turmeric
1/4 tsp Black Pepper
Salt to taste
1. In a small bowl whisk the silken tofu with the spices until as smooth as possible.
2. Add firm tofu and break it up using a fork.
3. Heat a small non stick pan over medium high heat.
4. Once the pan is hot, pour tofu mixture in and stir using a rubber spatula.
5. Allow to simmer without stirring for about 3 minutes. If your mixture is bubbling too much and making a mess, reduce the heat. Remember, every stove is different!
6. Stir, there will be some golden bits from the bottom of the pan, this is normal. Once thoroughly mixed, allow to sit again untouched for another few minutes.
7. Repeat step 6 until your desired tofu scramble texture is reached. I like mine to be a little more on the firm/dry side, but my husband likes his a little more loose, you can see in the photos above that they are all at different stages of doneness and that's totally okay!
*By repeating this step a few times we are allowing the tofu mixture to reduce and create folds like eggs would. This process takes a bit of time, but is totally worth it in my opinion. (Mine took about 8 minutes on the stove.)
8. Remove from pan, and plate. Top with more black pepper and serve alongside toast, hash browns, or use in your breakfast burritos or breakfast casserole!