Do you like breakfast for dinner? Me too! Let’s be friends. Simple Tofu Scramble is on the menu!
This is tofu for people who think they don’t like tofu. It really looks like a veggie scramble that you’d get at any good diner. And while it doesn’t taste exactly like eggs, it’s so tasty you won’t even care. Heck, you might even think it’s better! The first time I made a tofu scramble, Michael said, “who needs eggs?”. When I made this specific dish, and I asked my trademark “do you like it?” question 3 bites in, he said, “I just wish I had more.”
So there you have it – husband stamp of approval. In fairness, it didn’t hurt that I served it with roasted potatoes and homemade non-dairy sour cream.
There are a bajillion tofu scramble recipes out there – I swear it’s like a vegan rite of passage to make it. But for many, it’s still a foreign concept, so I wanted to share my favorite simple recipe. Even with the roasted potato side, it comes together in less than an hour from cutting board to plate. It’s all about the order of operations (I sound like a math teacher).
Let’s start with the basics.
From left, clockwise: Extra firm tofu, broccoli, mushrooms, tomato, and seasonings – nutritional yeast, cumin, salt, turmeric, and smoked paprika. Pretend there is half an onion in the photo. Hey, did you notice that something is missing? Oil. Yep. No oil of any kind is used in this recipe and you will. not. miss. it. You doubt? Read on.
Now, let’s talk potatoes. Yukon Golds are where it’s at. They roast up beautifully without a drop of oil and the interiors are creamy, smooth, and buttery. You need them in your life. Sometimes I roast them just with salt and pepper, but this time I added a no-salt seasoning blend from Costco as well. It’s good stuff.
On the left, we have raw potatoes with no oil whatsoever. On the right, those same potatoes after their time-out in the hot box. Again, no oil. Don’t they look crispy and delicious? That’s because THEY ARE.
Ok, ok, potatoes are all well and good, but what about the mushrooms? Don’t you need oil to cook MUSHROOMS?
So here’s my skinny jeans tip: If you don’t need oil to cook something, don’t use any oil. I know. It’s mind-blowing, right? You’re welcome.
So at this point you’ll have your potatoes roasting away in the oven, and your mushrooms and onions all beautifully caramelized in the pan. While the mushrooms were cooking, you chopped up the broccoli and tomatoes, or whatever veggies you decided to use. Using a heat-safe spatula, remove the mushroom and onion mixture to a small bowl. Add a 1/4 cup of water to the pan and use the spatula to deglaze the pan and get the yummy flavor morsels left over from the mushrooms and onions into the water. Add the broccoli and cook over medium heat for 2-3 minutes, until just crisp-tender. Remove the broccoli from the pan and add it to the mushroom/onions. I don’t have a picture of the broccoli (hangs head in shame).
(imagine picture of cooked broccoli here)
Now, the tofu! Woo hoo! Ah, versatile, capable tofu. On it’s own, it is pretty darn bland. So that’s why we’re going to flavor it up with a wet marinade and cook it so it soaks that marinade in and flavors every bite.
You’ll want to use extra-firm or firm tofu for this recipe. Choose a variety from the refrigerated section that’s packed in water. You don’t want it if it says “silken” on the box – the texture will be more like a custard, not great for this application. I used extra-firm sprouted tofu from Trader Joe’s, but you should be able to find what you need at any decently stocked grocery store.
Mix up the seasonings with 1/2 cup of water in a small bowl. Drain the tofu and crumble it up into small pieces. You can use your hands, a fork, a potato masher, whatever you have. I used this, because it’s my favorite multi-tasker tool in the kitchen right now. My sweet sister-in-law bought it for me when we went on a shopping spree to stock up her kitchen equipment, so it has special meaning too. I think of you every time I use it, Lisa, which is often! 🙂
Over medium-high heat, cook the tofu with the marinade for 5 minutes or so, stirring often until the marinade is absorbed and there is very little liquid left in the pan. If the tofu appears to be too dry, add a tablespoon of water to moisten it. Add in the cooked veggies and stir to combine and heat through, about 1-2 minutes, then remove from the heat. Plate it up with the potatoes and top the scramble with chopped fresh tomato and some scallions.
Oh, and by the way, I’m experimenting with a soy-free option that’s packed with plant protein! Here’s a sneak peek at the surprise ingredient I’m testing out.
Hand modeling by Vida. Isn’t she a natural? 🙂
Stay tuned for updates on the soy-free version! But to wrap up, here’s the simple tofu scramble in all its glory.
Simple Tofu Scramble – enjoy for breakfast, lunch, or dinner! It’s really good. I hope you try it! If you do, please oh please tag it with hashtag #eatwithinyourmeans on Instagram! You would make me super duper happy. Thanks and bon appetit!Print
A simple tofu scramble recipe that comes together in less than an hour – vegan, plant-based, and oil-free!
- 12–14 ounces Extra-firm or firm tofu (drained and crumbled)
- 2–3 pounds yukon gold potatoes (cut into 1 inch pieces)
- 1/2 small yellow onion (diced)
- 1 small head of broccoli (chopped into small florets (save stalk for another use))
- 8 ounces crimini or button mushrooms (sliced)
- 1 tomato (seeded and chopped)
- 2 scallions (thinly sliced)
- 2 Tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- freshly ground black pepper
For the Potatoes
- Preheat oven to 425 F.
- Scrub potatoes and cut into 1 inch chunks and lay out on a rimmed cookie sheet in a single layer.
- Season potatoes with salt and pepper and any additional desired seasoning (I used a no-salt blend)
- Place on the middle or top rack of the oven for 25 minutes.
For the Tofu Scramble
- Preheat a nonstick skillet over medium heat.
- Dice the onion and add to the skillet, cook for 2-3 minutes until just starting to brown.
- With a damp paper towel, wipe off any dirt from the mushrooms and slice them thinly.
- Add to the onions and cook for 5-7 minutes, until browned and most of the liquid has evaporated.
- While the mushrooms are cooking, chop up the broccoli and tomatoes.
- When the mushrooms and onions are browned, remove from the pan, set aside.
- Add 1/4 cup of water to the pan, using a heat-safe spatula to scrape up any of the leftover bits of onion. Add the chopped broccoli to the pan and cook for 2-3 minutes until crisp-tender. Drain off any water that hasn’t evaporated and add the broccoli to the mushrooms/onions.
- Crumble the tofu and add it to the pan.
- Mix 1/2 cup of water with the seasonings and pour over the tofu.
- Cook the tofu until the seasoning mixture has been absorbed and there is very little liquid left in the pan, 3-5 minutes. If the tofu appears dry, add a tablespoon of water.
- Add in the veggies and stir to combine. Cook until heated through and any excess liquid has evaporated, 2-3 minutes.
- Season with salt and pepper to taste, if necessary.
- Top with chopped tomato and scallion and serve alongside the roasted potatoes.