Once you discover the joy of making easy tofu scramble, you’ll wonder why you haven’t made it before. And I suspect it’ll become a regular; I mean how couldn’t it? It takes a few minutes to throw together, can be made with almost no ingredients and goes well with almost anything!
I can’t claim that tofu scramble is ‘my’ recipe – I mean I wasn’t the (brilliant) person who first thought of using tofu as a scramble (thank you to whoever it was!) – but this is my own take on how to make tofu scramble – quick ‘n easy. And for the record, I’m not trying to copy scrambled eggs (I never did like eggs!).
But this? Well, this is yum. Easy. Quick. And oh so useful for when you have a hungry person to feed or you don’t know what to make for a satisfying, gluten free breakfast. Great with salad for a light lunch. Perfect for a snack. The list is endless.
The other thing is that there’s no fixed rule about what exact ingredients you put in with your tofu. The only thing you want to be sure about is that it’s tasty! And you can do that by tasting it as you go along and adjusting the flavour with things like salt, black pepper, soy sauce, tomato paste, chilli etc.
As well as adjusting the flavour you may like to add veggies like mushrooms or zucchini (but that’s for another recipe I guess!!)
Simple, Quick & Delicious!
I wanted to keep this to the most simple tofu scramble ever. And even the things I’ve added, you can just omit them or change them. The one ingredient you absolutely need is the tofu and the rest, well, the rest is just a matter of choice.
Lightly mash your tofu in a bowl (it should be firm or semi-firm but not silken). You can leave some lumps larger so that it doesn’t crumble away to nothing. You want something to ‘bite’ on after all.
Heat a little olive oil in a frying pan and add a little turmeric according to preference. I added about 1/2 a teaspoon to this one, but I love turmeric so I also make it with much more than that sometimes. And besides, later I added another 1/2 teaspoon!
At this point you can add a little powdered garlic if you like and a pinch of salt. Next, pour in the roughly mashed tofu and turn carefully with a spatula so that it gets covered in the turmeric oil.
It was at this point that I chose half the mix to sprinkle on another half a teaspoon of turmeric – so that some pieces were yellower than others but that’s just me having fun and totally unnecessary!
If you taste it at this point, you may find it doesn’t have a lot of flavour. Well, to be honest, this isn’t a strong-flavour-dish but you DO want it to be tasty. So I added 2 teaspoons of tomato concentrate, a good dash of gluten free sweet soy sauce (ketjap manis – Indonesian soy sauce) and a generous grinding of coarsely ground black pepper.
I also decided that I wanted some kick in mine so I added a handful of chopped jalapeño chilli peppers to the mix. Of course this is entirely optional.
When the scrambled tofu is completely cooked and ready for eating, pour over a small amount of plant based milk (almond, soya or rice milk go well). The amount you pour on is just a matter of personal choice. I used just a little, enough to make the scramble a little less dry.
Flip it over and wait for it to absorb the liquid and then your tofu scramble’s ready to eat! Goes great with baked beans on (gluten free) toast for a full English-style cooked breakfast – and it’s vegan and gluten free of course!
Yesterday I made a big pan of stir-fried veggies with chilli, added tofu scramble and ate it on a base of shredded lettuce and topped with cashew nut sauce and vegan homemade mozzarella . . . and it was delicious!
Whatever you plan to use if for, breakfast, lunch or dinner, taste it as you’re making it and make adjustments to the flavour if necessary.
I think you’ll find that this may well be the easiest meal you could ever make!
Easy, quick & tasty for a cooked breakfast, lunch or dinner.
5 minPrep Time
10 minCook Time
15 minTotal Time
- 1 pack firm tofu per 2 people
- olive oil
- turmeric to taste
- garlic powder to taste
- salt to taste
- chopped jalapeños to taste
- 2 teaspoons tomato concentrate paste
- gluten free soy sauce
- salt & pepper
- 4 tablespoons of plant based milk
- Lightly mash the tofu into large chunks
- Heat the olive oil in a frying pan and add the turmeric, garlic powder and salt
- Add the tofu to the pan and flip to cover in the turmeric oil
- Leave to cook for 5-10 minute, flipping if necessary
- Add the tomato paste, gluten free soy sauce and chopped jalapeños
- Grind on a generous grinding of black pepper
- Taste the mix to check its flavour and correct as necessary
- Finally, pour on a little plant based milk and wait for the scramble to absorb the extra liquid.
- Serve and enjoy!
This is so versatile and you can enjoy it at any time of day!