Everyone needs a basic tofu scramble recipe. This scramble is so versatile you can throw it in a hash, taco, or use it as a toast topper. Bulk it up with veggies, or throw in beans for extra protein. If you’re like me, eat it as is on avocado toast (with hot sauce, obviously).
I’ve been making tofu scramble slightly different every time for years, but for the last few weekends I’ve been sticking to this basic recipe before adding frills, and it hasn’t let me down.
I like a firmer scramble, so I use either a firm or extra firm block, and press it for about 30 minutes to get the excess water out. Before adding the seasoning mixture, I sauté the tofu for about 5 minutes to let any excess liquid cook off. If you like a creamier scramble, feel free to give it less time in the pan!
As for the black salt, Kala Namak, it gives the tofu a familiar eggy taste. It’s pretty pungent smelling, in the way of sulfur, so you’ve been warned! It’s been known to smell up my apartment kitchen, but it does not taste near as strong as it smells. Personally, I don’t mind the smell, but it was a bit of a shocker the first time I used it. I love the flavor it adds to the scramble, but if you can’t find it or want something more mild, simply use regular salt.
Basic Tofu Scramble
1 brick firm tofu
1/2 tsp black salt
1 1/2 T lemon juice
2 T nutritional yeast
1/2 tsp turmeric
2 T water
1/4 tsp pepper
2 T olive oil (divided) Press tofu for about 30 minutes to release excess water.
Instructions
1. Press tofu for about 30 minutes, to release it’s liquid.
2. While the tofu presses, prepare the seasoning. Whisk together black salt, lemon juice, nutritional yeast, turmeric, water, one tablespoon olive oil, and pepper.
3. In a skillet, heat olive oil over medium high heat. Add tofu, scrambling with your hands before adding it to the pan. Alternatively, scramble it while it cooks using a spatula.
4. Let the tofu brown for 3 to 5 minutes, until excess water cooks off.
5. Add the liquid seasoning mixture to the pan and mix until well combined. Ensure all of the tofu pieces are covered.
6. Let cook for another 5 to 10 minutes on medium heat while the tofu soaks up any extra liquid.
7. Remove from heat once the liquid has evaporated.
8. Enjoy your scramble plain, on toast, or in tacos!
If you try this recipe, let me know by tagging your photos on Instagram, @groundedchow, or comment below!
Basic Tofu Scramble
Ingredients
- 1 brick firm tofu
- 1/2 tsp black salt
- 1 1/2 T lemon juice
- 2 T nutritional yeast
- 1/2 tsp turmeric
- 2 T water
- 1/4 tsp pepper
- 2 T olive oil divided Press tofu for about 30 minutes to release excess water.
Instructions
- Press tofu for about 30 minutes, to release it’s liquid.
- While the tofu presses, prepare the seasoning. Whisk together black salt, lemon juice, nutritional yeast, turmeric, water, one tablespoon olive oil, and pepper.
- In a skillet, heat olive oil over medium high heat. Add tofu, scrambling with your hands before adding it to the pan. Alternatively, scramble it while it cooks using a spatula.
- Let the tofu brown for 3 to 5 minutes, until excess water cooks off.
- Add the liquid seasoning mixture to the pan and mix until well combined. Ensure all of the tofu pieces are covered.
- Let cook for another 5 to 10 minutes on medium heat while the tofu soaks up any extra liquid.
- Remove from heat once the liquid has evaporated.
- Enjoy your scramble plain, on toast, or in tacos!