We have two basic requirements for tofu scramble at our house. It’s gotta be somewhat plain to make DZ happy, and it’s gotta be noochy to please me. So here ya go–my go-to scramble method! This is a true staple recipe, and even though it’s fast and easy to make, it’s still yummy and has lots of flavor.
I’m presenting the recipe as a blueprint, which means it’s great as is, but can be used as a starting point to scramble-ize just the way you want. I always throw in a handful of greens at the end, but when I make it and DZ isn’t around, I usually saute a bunch more veggies with the slivered onion; I especially like the tang a few slices of pickled jalapeño contributes. But then, I pretty much like pickled jalapeño in all the thangs.
Pictured above, today’s scramble was served “Benny style” on top of a savory cheese waffle with our Nacho Blender Sauce drizzled all over it. I’ll be sharing the waffle recipe in a couple of weeks, so you’ll just have to muster up some patience and sit tight.
Blueprint Tofu Scramble
Here's a fast and super delicious tofu scramble which can be used for lots of different applications.
I love it "benny style" on top of a savory waffle topped with cheese sauce, but it's equally good served with your favorite breakfast sides, or stuffed into tortillas for breakfast tacos or burritos.
Heat a medium-sized skillet over medium-high and add the olive oil. When hot, add the slivered onion and stir to combine. Cook the onion, stirring frequently, until it has softened slightly-just a couple of minutes.
Add the tofu and salt. Using a large wooden spoon, break the tofu up into small pieces, while also mixing it into the salt and softened onion. Cook and stir until the tofu begins to pick up a little bit of color, about 5 minutes.
Reduce the heat to medium. Add the garlic and stir well to combine. Cook for a couple more minutes, as you stir, continue to break up any large pieces of tofu. Add the granulated onion, cumin (or other spice, if using), and turmeric. Stir well to combine. Add the nutritional yeast and water and stir very well to combine. Scrape up any bits of tofu that might be sticking to the bottom of the pan.
Reduce the heat to low and cook until any excess water has cooked away, but the tofu is still moist. Toss in a handful of spinach and stir until it has wilted and is well distributed. Season to taste with more salt if desired and freshly ground black pepper.
No need to press the tofu!
You can replace the ground cumin with the same amount of lots of other spices. Try ground coriander, smoked paprika, or ground chipotle peppers!
If you're like me, and rilllly like a noochy scramble, you can add up to 1/3 cup nutritional yeast. That's how I usually do it, but I am a true nooch-lover.
For an even creamier scramble, replace the water with the same amount of unsweetened vegan milk.
Don't forget to top with a splash of hot sauce!
We hope you love this recipe! If you make any of our stuff, please share and tag us so we can see! #julieandkittee.
Get posts via email. | Follow with Bloglovin’. | Join our Facebook community group.
Disclosure: some of the links in the above post may be Amazon Affiliate links. This means if you click on a link and purchase items on Amazon, we’ll receive a small affiliate commission. Regardless, we only recommend products we personally love and believe will add value to our readers. Thank you for your support! ♥♥
xo Julie & Kittee