Scrambled Tofu Scramble
Scrambled tofu is a vegan and vegetarian breakfast staple, but it can be difficult to get it just right. This recipe uses firm tofu, which is pressed to remove excess water, resulting in a scramble that is crispy on the outside and tender on the inside. The nutritional yeast adds a cheesy flavor, while the smoked paprika and turmeric give it a slightly smoky and earthy flavor. Serve with your favorite breakfast sides, such as toast, fruit, or hash browns.
The history of scrambled tofu is a long and winding one, dating back to the early days of tofu making in China. Tofu was first made by coagulating soy milk with a variety of coagulants, such as nigari (a type of salt), gypsum (a type of mineral), or vinegar. The resulting curds were then pressed into blocks and cut into cubes. Scrambled tofu was first made by crumbling tofu into a pan and cooking it over heat. This method was popular in China for centuries, and it eventually spread to other parts of Asia and the world. In the West, scrambled tofu became popular in the 1960s and 1970s, as part of the growing interest in vegetarian and vegan cuisine. Today, scrambled tofu is a popular breakfast food all over the world.
Scrambled Tofu Scramble Scrambled Tofu Scramble Scrambled Tofu Scramble Scrambled Tofu Scramble
Prep time: 5 | Cook time: 10 | Serves: 2
Ingredients
  • 1 lb firm tofu, pressed
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1/2 bell pepper, chopped
  • 1/4 cup nutritional yeast
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon turmeric
  • Salt and pepper to taste
Instructions
  1. Crumble the tofu into a nonstick skillet.
  2. Add the olive oil over medium heat. Cook, stirring frequently, until the tofu starts to crisp up, 4-5 minutes.
  3. Add the onion and bell pepper. Cook until softened, about 5 minutes.
  4. Stir in the nutritional yeast, paprika, turmeric, salt, and pepper. Cook for an additional 2 minutes, or until heated through.
  5. Serve immediately with your favorite breakfast sides.
Why It Works
  • Pressing the tofu removes excess water, which results in a scramble that is crispy on the outside and tender on the inside.
  • Using firm tofu gives the scramble a more substantial texture.
  • Nutritional yeast adds a cheesy flavor.
  • Smoked paprika and turmeric give the scramble a slightly smoky and earthy flavor.