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Tofu Scramble

This morning, sick of oatmeal and peanut butter on toast I turned to an old favorite – Tofu Scramble. Everyone has their own variations, but the rule of thumb is to squeeze and crumble the tofu into large clumps because it will crumble further as you cook it and you want some bit-size pieces at the end. Everything else is added flavor to the brown crispy tofu taste.


300-340 grams of extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium diced white onion
2 cups mushrooms, thinly sliced
2-3 minced cloves of garlic
1/4 cup nutritional yeast
2 tsp lime juice

1 grated carrot
1 big handful of spinach
100 grams of string mushrooms (Korean Hanam mushrooms)

2 tsp cumin
1 tsp thyme
1 tsp paprika
1/2 tsp turmeric
A sprinkle of salt

Heat oil in a frypan over medium-high heat. Saute onions in oil for 3 minutes, until softened and slightly browned. Add the mushrooms, saute 5 minutes more. Garlic, saute for 2 minutes. Add spices and mix thoroughly. Add a sprinkle of water to help deglaze the pan. Use your spatula to scrape the bottom, removing all the delicious browned garlic and spice.

Lightly crumble in tofu and spinach (optional) fold in. Don’t crush the tofu, focus on lifting it to evenly brown the chunks. The chunkier, the better the texture. Leave to cook for about 15 minutes, turning the mixture occasionally. If it’s sticking too much add 1/5 cup of water and lower the heat. Now here’s the POP; lime juice and nutritional yeast added and folded in. If too dry add small amounts of water. The moisture will depend on the water contained in the tofu.

Now is the time to grate in a little carrot. Remove from heat after 1~2 more minutes and serve hot. I like mine with slices of avocado, salsa, oven-roasted potatoes, or hot toast with faux butter. Delicious.

Serves 3/4



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