Best 12 Scrambled Tofu Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**A Plant-Based Delight: Exploring the Culinary Versatility of Tofu in Scrumptious Scrambled Tofu Recipes**

Tofu, a versatile and nutritious plant-based protein, takes center stage in this culinary exploration of delectable scrambled tofu recipes. From the classic diner-style scramble to innovative flavor combinations, this article offers a diverse range of recipes that cater to various dietary preferences and culinary adventures. Discover how to create the perfect texture, infuse bold flavors, and transform tofu into a satisfying and protein-packed breakfast, brunch, or lunch option. Whether you're a seasoned tofu enthusiast or seeking new ways to incorporate plant-based proteins into your meals, these recipes promise a delightful and satisfying culinary journey.

Here are our top 12 tried and tested recipes!

SCRAMBLED TOFU



Scrambled Tofu image

This is a wonderful vegetarian dish with a great flavor. The cheese can be omitted, and other vegetables such as green peppers or mushrooms can be added. It's great served with hot bran muffins.

Provided by LKAUMANS

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 bunch green onions, chopped
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 ounce) package firm silken tofu, drained and mashed
ground turmeric to taste
salt and pepper to taste
½ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a medium skillet over medium heat, and saute green onions until tender. Stir in tomatoes with juice and mashed tofu. Season with salt, pepper, and turmeric. Reduce heat, and simmer until heated through. Sprinkle with Cheddar cheese to serve.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 9.7 g, Cholesterol 18.1 mg, Fat 11.5 g, Fiber 2.4 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 305.8 mg, Sugar 5 g

SCRAMBLED TOFU WITH TOMATOES, SCALLIONS AND SOY SAUCE



Scrambled Tofu With Tomatoes, Scallions and Soy Sauce image

Eggs are nicely mimicked when you scramble firm tofu with vegetables or grains. The point is not to fool anyone into thinking he is eating eggs, but to create a scramble that is easy and satisfying.

Provided by Mark Bittman

Categories     quick

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons neutral oil
1 1/2 cups chopped tomatoes
Salt and ground black pepper
1 pound firm tofu, drained
1/3 cup sliced scallions
Soy sauce

Steps:

  • Put the oil in a deep skillet over medium heat. When hot, add the tomatoes, sprinkle with salt and pepper and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes.
  • Crumble the tofu with your fingers and add it to the pan along with the scallions. Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes. Serve, drizzling with soy sauce at the table. Note: To make Scrambled Tofu With Corn, Tomatoes and Basil, use olive oil instead of neutral oil and reduce the amount of tomatoes to 1 cup. Substitute 3/4-cup corn kernels for the scallions and stir in some chopped fresh basil before serving. Skip the soy sauce and drizzle with a little more olive oil at the table if you like.

12-MINUTE SCRAMBLED TOFU VEGAN FRIED RICE



12-Minute Scrambled Tofu Vegan Fried Rice image

Tofu replaces eggs for a protein-rich (and vegan) fried rice recipe. From chopping board to table in 12 minutes!

Provided by Kare for Kitchen Treaty

Time 12m

Number Of Ingredients 17

7 ounces (half of a 14-ounce block) extra-firm tofu
1 tablespoon olive oil
1/2 cup finely diced yellow onion (about 1/2 small onion)
1 medium clove garlic (minced)
2 tablespoons toasted sesame oil (divided)
1 thumb-sized knob ginger (peeled and minced) (about 1 tablespoon)
1/2 teaspoon smoked paprika
1/4 teaspoon ground turmeric
3 cups cooked brown rice (I like brown Basmati rice) (cold, day-old rice is best)
1 cup frozen corn kernels
1 cup frozen peas
2-3 tablespoons Tamari or soy sauce
Chopped chives or other herbs
Chopped scallions
Sriracha sauce
Cooked and crumbled bacon
Diced avocado

Steps:

  • Set the tofu on a large cutting board and mash with a potato masher or fork until it's crumbled. Set aside.
  • Place a large saute pan over medium heat. Add the olive oil. When hot, add the onion. Saute until softened, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
  • Add one tablespoon of the sesame oil, then add the ginger, smoked paprika, turmeric, and mashed tofu. Cook, stirring until the spices are well-incorporated, about 2 minutes.
  • Increase heat to medium-high. Add the remaining sesame oil and the rice. Cook, stirring frequently, until the rice sizzles and is thoroughly warmed through, about 2 minutes.
  • Stir in the corn, peas, and Tamari (or soy sauce) and cook until the veggies are warm, about one more minute.
  • Taste and add additional Tamari or soy sauce if desired.
  • Serve topped with chopped chives or other herbs of choice, chopped scallions, or even a little crumbled bacon for the carnivores' portions if you like. We like to pass the Sriracha with this fried rice, as well.

Nutrition Facts : Calories 490 kcal, Sugar 7 g, Sodium 719 mg, Fat 18 g, SaturatedFat 3 g, Carbohydrate 69 g, Fiber 8 g, Protein 16 g, ServingSize 1 serving

SCRAMBLED TOFU



Scrambled Tofu image

Adopted 8/17/06 Recipe by Bryanna Clark Grogan. Note: Do not use waterpacked tofu. Also do not use less than Silken firm.

Provided by drhousespcatcher

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

4 ounces extra-firm silken tofu
1 tablespoon nutritional yeast
1 tablespoon water
1/2 teaspoon soy sauce
1/8 teaspoon turmeric
1/8 teaspoon onion powder
1 pinch garlic powder
salt and pepper, to taste

Steps:

  • Crumble tofu with your fingers.
  • Combine with nutritional yeast.
  • Mix together soy sauce, turmeric, onion powder and garlic powder; add to tofu mixture.
  • Spray a nonstick skillet with cooking spray.
  • Add tofu mixture to skillet.
  • Cook over medium to high heat, turning with an egg turner or spatula, for several minutes.
  • Add salt and pepper.
  • VARIATION: If desired, you can make Vegetable Scrambled Tofu.
  • Before adding tofu to the skillet, saute 2 sliced mushrooms, 1 T chopped onion and 1 T chopped green pepper.
  • Add tofu and continue as above.
  • To add additional color use a bit more tumeric. It is what supplies the color.

Nutrition Facts : Calories 103.9, Fat 2.8, SaturatedFat 0.4, Sodium 245.8, Carbohydrate 8, Fiber 2.8, Sugar 1.5, Protein 13.5

SCRAMBLED TOFU MIX (VEGAN)



Scrambled Tofu Mix (Vegan) image

This is inspired by the "Tofu Scrambler Seasoning Mix" by Fantastic Foods (but with a lot more flavor and no wheat). 1 batch will season 7 boxes of extra-firm silken tofu, each of which will serve 2-4 hungry breakfast eaters, depending on what else you serve with it. Keep on hand for an easy Sunday brunch; Perfect for camping; In a pretty jar, it makes a nice gift for anybody who can't eat eggs (vegans, people with high cholesterol, etc).

Provided by Prose

Categories     Breakfast

Time 5m

Yield 28 serving(s)

Number Of Ingredients 9

1 cup quick oats
1/2 cup nutritional yeast
2 tablespoons dried onion flakes
1 tablespoon mustard powder
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon crushed red pepper flakes (or more)
salt and pepper

Steps:

  • Mix all ingredients in an airtight jar or Ziploc bag.
  • To serve: Heat 1 tablespoon oil in a skillet. Crumble 1 12 oz. box of extra-firm silken tofu into a large bowl and mix in 1/4 cup (or more) Scrambled Tofu Mix. Mix until tofu is well coated, but do not mash the tofu too much. A plastic spatula works best. You want it to resemble the texture of scrambled eggs. Add to skillet and brown. Serve with salt, pepper, hot sauce, and extra nutritional yeast, if desired. Attach instructions to jar if giving as a gift.
  • You can add any veggies you like. Simply sautee them before adding the tofu mixture to the skillet or use cooked, leftover veggies.

DELICIOUS SCRAMBLED TOFU



Delicious Scrambled Tofu image

I adapted this from a friend's recipe. My family requests this a lot for breakfast. Tastes great on toast or by itself. I LOVE avocado and find it tastes great sliced on toast with the scrambled tofu.

Provided by Enjolinfam

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb firm tofu
1 tablespoon soy sauce (I use the healthier BRAGG liquid aminos)
1 tablespoon onion powder or 2 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon turmeric
1 tablespoon italian seasoning
1 green bell pepper, chopped
1 -2 tomatoes, chopped
1 tablespoon canned green chilies (optional) or 2 tablespoons dried green pimientos (optional)
black salt, to taste (this sulferic salt is optional but makes a huge difference in making the tofu taste more like eggs,)

Steps:

  • Crumble tofu with hands.
  • In a skillet mix tofu and everything except the tomatoes together well. Heat for 5 to 8 minutes.
  • Add the tomatoes and then continue heating until thoroughly heated (about 5 to 8 minutes more.

Nutrition Facts : Calories 66.7, Fat 3.2, SaturatedFat 0.7, Sodium 372.7, Carbohydrate 4.2, Fiber 1.4, Sugar 1.9, Protein 7

ANY-TIME-OF-DAY SCRAMBLED TOFU BURRITOS



Any-Time-of-Day Scrambled Tofu Burritos image

Categories     Breakfast     Brunch     Dinner     Lunch     Tofu     Vegan

Yield 6 servings

Number Of Ingredients 6

One 16-ounce tub soft or firm (but not extra-firm) tofu
1 tablespoon nonhydrogenated margarine
1 cup salsa (your favorite variety-try black bean and corn, cilantro-garlic, chipotle, etc.)
1/4 to 1/2 teaspoon curry powder
Six 8- to 10-inch soft flour tortillas
About 1 1/2 cups grated vegan Cheddar or nacho cheese

Steps:

  • Drain the tofu and cut into 1/2-inch slices. Blot well between layers of paper towels.
  • Heat the margarine in a medium skillet. Add the tofu and mash with a potato masher or large fork.
  • Stir in the salsa and curry powder to taste, then cook over medium heat for 3 to 4 minutes, until heated through. Turn up the heat and cook a little longer if there is excess liquid that needs to evaporate.
  • Divide the scrambled tofu mixture among the tortillas, placing it in the center of each in a kind of oblong shape, and leaving room at each end. Sprinkle some cheese over the tofu (3 to 4 tablespoons for each tortilla).
  • Microwave each burrito for 30 to 40 seconds, or until the cheese is melted. Fold two ends over the tofu mixture, then roll up the rest. Repeat with each burrito, then serve at once.
  • menu suggestions
  • See the suggestions for the previous recipe, Tofu Rancheros (page 58), which work just as well with this dish.
  • nutrition information
  • Calories: 314
  • Total Fat: 16g
  • Protein: 11g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Sodium: 840mg

ANNA'S SCRAMBLED TOFU



Anna's Scrambled Tofu image

My daughter and I share a love for this delicious, nutritious, and high-protein meal. Try different ingredients to suit your taste. We enjoy this meal at breakfast, but it would be suitable for any time of day. Add spinach, mushrooms, peanuts, or cashews as a topping. Serve over noodles or rice. Use additional nutritional yeast to thicken the sauce or add water to thin it.

Provided by Daniel Dunfey

Categories     100+ Everyday Cooking Recipes     Vegan     Breakfast and Brunch

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil, or as needed
1 onion, chopped
1 (12 ounce) package extra-firm tofu, drained and cubed
½ (15 ounce) can black olives, drained and halved
3 cloves garlic, minced
3 tablespoons nutritional yeast
1 tablespoon tamari (dark soy sauce)

Steps:

  • Heat olive oil in a cast iron skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add tofu, olives, and garlic. Cover skillet and cook, stirring occasionally, until tofu is lightly browned, about 8 minutes. Add nutritional yeast and tamari; stir until coated and nutritional yeast is dissolved, 1 to 2 minutes.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 10.3 g, Fat 13.3 g, Fiber 4 g, Protein 11.1 g, SaturatedFat 1.8 g, Sodium 718.5 mg, Sugar 1.6 g

SCRAMBLED TOFU WITH HERBS AND CHEESE BY DEBORAH MADISON



Scrambled Tofu With Herbs and Cheese by Deborah Madison image

Make and share this Scrambled Tofu With Herbs and Cheese by Deborah Madison recipe from Food.com.

Provided by KateL

Categories     Breakfast

Time 14m

Yield 3-4 serving(s)

Number Of Ingredients 11

12 ounces soft tofu (1 carton)
1 tablespoon olive oil
2 teaspoons butter
1/4 teaspoon turmeric or 1/4 teaspoon curry powder
1/2 teaspoon salt
2 tablespoons parsley, chopped
2 tablespoons fresh basil or 2 tablespoons fresh marjoram, chopped
2 tablespoons fresh chives, snipped or 2 tablespoons scallions, finely sliced
1/2 cup goat cheese or 1/2 cup feta cheese, grated
black pepper, to taste
paprika, for garnish

Steps:

  • Drain the tofu, wrap it in a towel, and press while you gather the rest of the ingredients.
  • In a medium skillet, heat olive oil and butter.
  • When oil and butter are hot, crumble the tofu into the pan in pieces about the size of scrambled egg curds.
  • Sprinkle with the turmeric, season with salt, and cook over medium-high heat, stirring frequently, until dry and firm (but not hard), for 3-5 minutes.
  • Add the herbs and cheese, taste and season with pepper.
  • Serve with a dash of paprika over the top.

SCRAMBLED TOFU WITH VEG AND BASMATI RICE



Scrambled Tofu With Veg and Basmati Rice image

Made this tonight to use up some cauldron firm tofu and some veg that needed using up any veg you want. Turned out stir fryish. My husband liked it a lot even though he hates tofu, In this the tofu tastes like fried eggs. My scales have broken so I measured out the rice in a measuring jug.

Provided by cakeinmyface

Categories     One Dish Meal

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 14

200 g firm tofu, squeezed and crumbled (1 packet of cauldron tofu)
200 g broccoli, cut into florets (1/2 large head)
2 carrots, cut into diagonal slices
3 onions, sliced
1 sweet pepper, sliced
200 g sliced mushrooms (half a packet)
2 tablespoons olive oil
1/2 pint dried rice (basmati)
1 pint cold water
1 teaspoon five-spice seasoning
2 teaspoons turmeric
1/2 teaspoon chili
1/2 tablespoon soy sauce
1 teaspoon garlic powder

Steps:

  • Rinse the rice in a sieve under cold running water.
  • Heat up a tablespoon of olive oil in heavy based pan until it's very hot. Add rice and fry gently for 1 minute. Add the pint of cold water, bring to the boil then turn down to lowest heat clamping lid on tightly. Do not open the lid for next ten minutes, so set your timer.
  • While this is going on, heat the remaining oil in a frying pan and add the onions. Then add the spices and tofu and keep stirring it. After the tofu has coloured a bit and gone squishy, add the rest of the veg and keep stirring.
  • When the timer goes off, check the rice. It should look puckered with little holes. Stir it to check if there is any remaining water hiding underneath. If there is, keep it on the heat uncovered for 5 minutes to evaporate the water.
  • Once there is no water, add the veg and tofu to the rice and stir. Add the soy sauce and taste. Add more chili, garlic or Chinese 5 spice, salt or pepper as per your liking, then eat it. I think this makes enough for 4 people, 3 very hungry people, or one husband.

Nutrition Facts : Calories 744.1, Fat 20.9, SaturatedFat 3.4, Cholesterol 0.2, Sodium 367.6, Carbohydrate 119.2, Fiber 12.2, Sugar 16.9, Protein 26.4

SCRAMBLED TOFU



Scrambled Tofu image

A great recipe from Isa Chandra Moskowitz' book, Vegan with a Vengeance. The spice blend and lemon juice makes this explode with flavor! Isa says that if you don't have nutritional yeast on hand simply omit the water when cooking. Her cat Fizzle says, "Use a cast-iron pan so that you don't have to worry about scratching the pan to get all the good burnt bits." I use a non-stick pan, but am certainly willing to switch to the cast iron one once it's back in production at my house! Additionally, Isa says in its intro: "...feel free to add any finely chopped vegetables that you want to use up; add them when you add the mushrooms. Broccoli, zucchini, and cauliflower are all great contenders. The most important thig is that you get the texture right; you want it to be chunky. As you cook the tofu it will crumble more, so just break it into big chunks through your fingers right into the pan. This is a great tasting way to introduce a tofuphobe to the heavenly bean curd we all know and love."

Provided by mersaydees

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 medium yellow onion, chopped into 1/2-inch chunks
2 cups cremini mushrooms, thinly sliced
2 -3 garlic cloves, minced
1 lb extra firm tofu, drained
1/4 cup nutritional yeast
1/2 lemon, juice of
1 carrot, peeled (optional, I grate it in at the end, mostly for color)
2 teaspoons ground cumin
1 teaspoon dried thyme, crushed with your fingers
1 teaspoon ground paprika
1/2 teaspoon ground turmeric
1 teaspoon salt

Steps:

  • Combine ingredients for SPICE BLEND and set aside until needed.
  • In skillet over medium-high heat, heat oil. Saute onions for 3 minutes, until softened; add the mushrooms, saute for 5 minutes; add the garlic, saute for 2 minutes.
  • Add the SPICE BLEND and mix it up for 15 seconds or so. Add 1/4 cup water to deglaze the pan, scraping the bottom to get all the garlic and spices.
  • Crumble in the tofu in big chunks and mix well, being careful not to crush it; use a lifting motion when stirring it around; you want it to remain chunky. Allow to cook for 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find that the tofu is sticking.
  • Add the lemon juice.
  • Add the nutritional yeast and mix it up.
  • If the mixture is sticking to the pan, add spashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
  • Grate the carrot into the tofu mixture and fold.
  • Serve with guacamole and salsa and potatoes and toast and tempeh bacon.
  • VARIATIONS:.
  • Tofu Rancheros: Add 1 cup of salsa at the end, cook for 1 minute extra.
  • Asian-Style Scrambled Tofu: Add 2 tablespoons of minced ginger with the garlic, use peanut oil instead of olive oil, substitute shiitake mushrooms, and omit the thyme and nutritional yeast. Mix in 1 cup of thinly sliced scallions at the very end.

Nutrition Facts : Calories 173.6, Fat 9.1, SaturatedFat 1.6, Sodium 615, Carbohydrate 12.9, Fiber 4.9, Sugar 2.8, Protein 14.7

SOFT TACOS WITH SCRAMBLED TOFU AND TOMATOES



Soft Tacos With Scrambled Tofu and Tomatoes image

Soft tofu makes a wonderful stand-in for scrambled eggs. Serve these savory tacos for a great Mexican and vegan breakfast.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield Serves four

Number Of Ingredients 12

1 14-ounce can tomatoes, drained
2 large garlic cloves, coarsely chopped
1 serrano or jalapeño chile, seeded if desired and chopped (more if you like things really hot)
1 tablespoon canola oil
1 small or 1/2 medium onion, chopped
1 teaspoon lightly toasted cumin seeds, ground
Salt to taste
1 12-ounce box medium or firm silken tofu, drained
Soy sauce to taste
1/4 cup chopped cilantro
8 corn tortillas
Salsa

Steps:

  • Combine the tomatoes, garlic and chile in a blender, and blend until smooth.
  • Heat the oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes. Increase the heat to medium-high, and add the cumin. Stir together, and when the pan is quite hot, pour in the blended tomato mixture. It should sizzle. Cook, stirring, about five minutes, until the sauce is thick, dark and fragrant, and your spoon leaves a canal when you run it down the center of the pan. Add salt to taste.
  • Add the tofu to the pan, and mash it into the sauce using the back of your spoon. Add the soy sauce, and continue to cook for another five minutes, stirring and mashing the tofu. Stir in the cilantro. Taste and adjust seasonings.
  • Heat the tortillas and place two on each plate. Top with the tofu mixture and serve, passing salsa on the side.

Tips:

  • Use extra firm tofu: This will give your scrambled tofu a more egg-like texture.
  • Press the tofu well: This will help to remove excess moisture, making the tofu more firm and easier to scramble.
  • Crumble the tofu into small pieces: This will help it to cook evenly.
  • Use a non-stick skillet: This will prevent the tofu from sticking and make it easier to scramble.
  • Cook the tofu over medium heat: This will help to prevent it from burning.
  • Stir the tofu frequently: This will help to ensure that it cooks evenly.
  • Add your favorite seasonings: You can add any seasonings you like to your scrambled tofu, such as salt, pepper, garlic powder, onion powder, or paprika.
  • Serve immediately: Scrambled tofu is best served hot and fresh.

Conclusion:

Scrambled tofu is a quick and easy vegan breakfast or brunch recipe that is packed with protein and nutrients. It is a versatile dish that can be customized to your liking. With a few simple tips, you can make scrambled tofu that is just as delicious and satisfying as scrambled eggs. So next time you are looking for a healthy and cruelty-free breakfast option, give scrambled tofu a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #omelets-and-frittatas     #breakfast     #beans     #easy     #soy-tofu

Related Topics