Tofu Scramble

Name: Tofu Scramble
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14-ounce) block firm or extra-firm tofu; 1 tablespoon low-sodium soy sauce or tamari; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cumin; Kosher salt and black pepper; 2 tablespoons canola oil; 2 scallions, trimmed and thinly sliced

By Ali Slagle

Total Time: 15 to 45 minutes
Rating: 4(1,644)
Notes: Read community notes

This quick scramble is a combination of flavors and textures that will surprise and delight tofu-lovers and doubters alike. Soy sauce, turmeric and cumin provide bold seasoning, while searing the block of tofu on both sides before breaking it up yields plenty of crispy bits as well as tender ones. You can add cooked vegetables, leafy greens, beans, cheese or nutritional yeast with the scallions in Step 4, though you may want to increase the seasoning depending on the amount of extras you add. You can also swap in hot sauce, mustard or tahini for the soy sauce and play around with spice combinations, but don’t skip the splash of water — it helps the tofu soak up all the flavors. Serve with toast, tortillas, salad or breakfast potatoes.

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Ingredients

Yield:4 servings

1(14-ounce) block firm or extra-firm tofu
1tablespoon low-sodium soy sauce or tamari
½teaspoon ground turmeric
½teaspoon ground cumin
Kosher salt and black pepper
2tablespoons canola oil
2scallions, trimmed and thinly sliced

Ingredient Substitution Guide

Preparation

Step 1
Cut the block of tofu in half horizontally as you would a hamburger bun. Pat both pieces dry and wrap in paper towels. If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes. (This helps remove moisture so the tofu retains its shape better during cooking.)
Step 2
In a measuring cup or bowl, combine the soy sauce, turmeric and cumin with 2 tablespoons water.
Step 3
Unwrap the tofu and season on all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu blocks and cook until golden brown and crisp on the bottom, 3 to 4 minutes. Flip the tofu and cook until golden brown and crisp on the other side, another 3 to 4 minutes. If the tofu is emitting water, hold the tofu with a spatula and pour the water out of the pan.
Step 4
Lower the heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the scallions and the seasoning mixture and cook, stirring and continuing to break up the tofu, until absorbed, about 2 minutes. Serve immediately.

Ratings

4 out of 5

1,644 user ratings

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Cooking Notes

ESylvester5 years ago

This was so delicious!! What a great technique for cooking tofu that turns out crispy and satisfying. It really beats flipping cubes of tofu to get all sides crispy and the scrambled egg-like quality was great. We had in it corn tortillas with lime, cilantro, avocado, and sriracha. So good!!

Chrishpl5 years ago

A really nice way to cook tofu, nice and fast. Added black beans and a handful of kale in step 4; like others, I put the mixture in some corn tortillas with avocado - and voila', an easy dinner! Will no doubt make again!

Rachel J.5 years ago

First time I made this per the directions, and agree with the comment about blandness. Made a second time—adding onions, doubled measurements for spices and soy sauce (I used coconut aminos) and found it more to my liking. Think it’s a good recipe to tweak and ultimately make your own. Great starter for someone wondering what to do with tofu. Comes together quickly for breakfast or dinner.

Paul C3 days ago

Great recipe - the long-standing challenge is to get the tofu crisp... I didn't leave the weights on long enough to dry out the block... though I suspect even if I had you would need more time to crisp up the undersides... but a nice new technique to tweak. Also, as with others - I doubled the spices... and so versatile you can make with any veggies hanging around.

Laura4 days ago

This is great with black salt (kala namak) to bring some egg-y sulfur-ness! Typically, you have to special order it unless you have it locally in your area or have a great international grocery store, but it's well worth the hunt. I've also added a couple tablespoons of milk to this if using nutritional yeast.

Flours4 days ago

Excellent! Added a squeeze of harissa paste and a pinch of nigella seeds. Toasted and ground the cumin seeds since I didn’t have pre-ground. Easy dinner.

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