October 20, 2008

Scrambled Tofu

by IsaChandra

Serves 4

Tofu was meant to be scrambled. I think I’ll make a t-shirt that says that because it’s so darn true. I make many variations on this but this is the one I made this morning. The most important thing is that you get the texture right, you want it to be crumbled but chunky, because as you cook it it will crumble more, so just give it a squeeze and crumble through your fingers right into the pan when you’re ready to cook it.

Skillet, I prefer cast iron but use what you’ve got
Firm wooden spatula

1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
1 carrot (this is optional, I grate it in at the end, mostly for color)

Spice Blend
2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt

Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.

Crumble in tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.

Grate the carrot into it and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon. Then rub your tummy till well into the afternoon.

  • December 25, 2010 at 9:46 pm: VEGAN KELLY


  • January 8, 2011 at 5:54 am: Chris

    I made breakfast chimichangas using this scrambled tofu, chipotle beans and fried potato in the tortilla and topped it with fresh guac and homemade salsa. Damn, it was good.

  • January 16, 2011 at 4:44 pm: nuunuu

    I’ve used this fabulous recipe half a dozen times. I throw in any veggies I can think of, including peppers, tomatoes, spinach, etc. In the end it becomes less tofu-scramble and more veggie-scramble. No matter, I think the tomatoes together with the spice blend really make the dish. Thank yous!

  • March 2, 2011 at 1:05 am: daisy

    Is there a substitute for nutritional yeast? I cant seem to find any at the store.

  • March 5, 2011 at 7:13 pm: fragranthedgerow

    Daisy, you might be able to find it under the name “brewer’s yeast”.

  • March 8, 2011 at 7:22 pm: Anne

    Daisy, I leave the nutritional yeast out and it still tastes excellent. (I can’t find it either.)

  • March 9, 2011 at 3:25 pm: Bink

    @ fragranthedgerow – Brewers Yeast is not Nutritional Yeast. Look for this: http://lesaffre-yeast.com/red-star/
    Also, make sure that the N.Y. you buy is fortified with vitamin B12.

  • March 12, 2011 at 9:04 am: Lori

    Thanks for this, I needed an egg replacement recipe for 17 day diet so this should work!

  • March 18, 2011 at 3:22 am: Sunnie*

    love love love this dish!!!

  • March 29, 2011 at 12:29 am: Dana

    I honestly think that this is my favourite meal of all time. Weekend mornings my boyfriend and I fry up some Tofu Scramble and vegan sausages together, heaven. Thanks Isa! P.s. I also eat this for any meal of the day, and the left overs are amazing (but there usually arn’t any ;).

  • May 8, 2011 at 3:09 pm: Kate

    this is fabulous! Thanks for the recipe!

  • June 14, 2011 at 4:18 am: Lauren

    this dish could convert any vegetarian to go all the way. so so very good!

  • July 1, 2011 at 5:57 pm: lilysimone

    I add all kinds of veggies too and few more spices, a splash of low sodium soy and add a bit of facon bacon and whalah! deelish!

  • September 21, 2011 at 1:20 pm: carol

    This is a great site.The only way we will save animals in the end is to try to encourage people to go Veg. I have been veg. for 30 years and I haven*t hardly ever been ill. Iam 60 yrs. old.

  • December 30, 2011 at 4:28 am: Chris

    Thanks for this recipe! I don’t know why it took me so long to add tofu scramble to my repertoire, but you sure made it easy!

  • February 15, 2012 at 4:42 pm: TanyaS

    This was So Incredibly Delicious!!!!!!!!!!!!!!! I’ve NEVER had this, and was scared to death to try it! OMG!!!!!!! This is the kind of food that keeps me VEGAN!!!!!!!!!!

  • March 17, 2012 at 11:48 am: Calum Muir

    Incredible, thanks.

  • March 18, 2012 at 5:12 pm: Samantha

    I’ll definitely make this tomorrow morning for breakfast, but will leave out the nutritional yeast – that stuff makes me want to puke!

  • July 10, 2012 at 5:06 pm: Anne Marie

    This is so amazing! I used sesame oil instead of the olive oil, vermouth instead of the water, and I added in grated zucchini, celery salt, and some soy sauce. Simply amazing!

  • February 17, 2013 at 4:58 pm: Gary Loewenthal

    We made this dish this morning, following it to the letter. Tasty and satisfying (as expected)!

  • April 7, 2013 at 5:04 pm: Rebekah

    when I woke up, well, kind of woke up, I was still in bed, I thought that I wanted some fancy schmancy brunch and the only vegan-friendly restaurant in this carne asada city really does’t do the tofu scramble any justice. No worries, I have tofu in the house. This is so good, and I think I’m going to print it out and anonymously leave it at this restaurant because there is no way that the vegans can ever go back again when it’s so much better at their own house. I love this recipe, thanks! I didn’t have shrooms so I substituted thawed chopped frozen cauliflower… added extra NY AND capers and sundried tomatoes….. <3

  • November 7, 2013 at 2:31 am: PD

    I used firm tofu in my first scramble. Pressed and then crumbled it into the pan. Now I buy the firm CUBED tofu and brown it with my onions and garlic. Before I add the veggies, etc., I take my potato masher and smash the tofu a bit. Great scramble! Yes, I add nutritional yeast, sometimes splurge with shred vegan cheese instead, but ALWAYS add some Sriracha sauce – and avocado when available! Vegan life is wonderful!!

  • February 22, 2014 at 11:16 pm: Imogen Michel

    I made this for the first time last week and I love it! I can see this becoming a breakfast/lunch staple :)

  • February 27, 2014 at 8:05 pm: Khristine

    I don’t like nutritional yeast either, but I still add it. For some reason it doesn’t ruin whatever you put it on. Everything still tastes delicious. Now cilantro and smoke flavoring, that’s another issue. I can’t put them in anthing.

  • March 22, 2014 at 9:11 am: TofuPR


  • November 22, 2014 at 5:55 pm: Bonnie

    When I was in college, I used to buy Fantastic Foods Tofu Scramble mix and loved it. When I got a bit older, i started experimenting and realized that it was really easy to throw together my own spice mixture and make something comparable. Over the years, I’ve come up with some pretty good combinations and have been pretty happy with them. This morning, I decided to try something different because I have yet to be steered wrong by Isa’s recipes. I didn’t have any mushrooms, so I decided to just use up all of the veggies in the fridge that were close to meeting the point of no return. I used red onion, broccoli, red pepper, cherry tomatoes and spinach. It was delicious. This will be my go to from now on.