Scrambled Tofu

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 152.1
  • Total Fat: 10.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 401.4 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 12.7 g

View full nutritional breakdown of Scrambled Tofu calories by ingredient


Introduction

My own spin on simple scrambled tofu that looks and tastes like fluffy scrambled eggs. With adjustments it's good for vegans, vegetarians, and simply those who can't have scrambled eggs but miss them.

This recipe is for folks who dislike traditional tofu scrambles made with firm tofu and a bunch of vegetables. My own spin on simple scrambled tofu that looks and tastes like fluffy scrambled eggs. With adjustments it's good for vegans, vegetarians, and simply those who can't have scrambled eggs but miss them.

This recipe is for folks who dislike traditional tofu scrambles made with firm tofu and a bunch of vegetables.
Number of Servings: 3

Ingredients

    545 grams soft tofu (or firm silken tofu)
    [NOT soft silken or regular firm tofu]
    .5-1 tbsp nutritional yeast
    1 tbsp oil/butter/bacon fat, according to whatever your dietary restriction is (but don't skip this, it's important for both flavour and to prevent tofu from turning into mush.)

    flavour, starting at .5 tsp each and increasing according to taste.
    - black salt (for that eggy flavour)
    - cumin
    - onion & garlic powder
    - mustard powder
    - turmeric
    - salt, (more, if needed)

Tips

If this is your very first time making scrambled tofu, I personally recommend that you plan on using them in a burrito or something, that would normally use scrambled eggs, to help accustom yourself with the taste and feel of these, or melt a bit of shredded cheese on top.


Directions

Drain tofu, add flavours (variable), go according to how it smells, mix VERY GENTLY. Begin cooking, or let sit for as long as you like/can, up to overnight.

Tumble into pan, set to medium, sauté very gently, until tofu is firmed up and all liquid has evaporated. Add salt, pinch by pinch, tasting a bit along the way.