Easy Tofu Scramble

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Before we adopted a whole food plant based diet, we used to love eating scrambled eggs. I made it often and I had perfected it! I really miss eating scrambled eggs and have been looking for a good substitute for a LONG time.

I wanted my scrambled ‘eggs’ to be soft and moist. I also wanted to replicate the style my mum used to make when I was little – with tomatoes, onion and cumin. And so this recipe was born.

This tofu scramble is:

  • Easy to make
  • Uses ingredients that you most likely will have already
  • Is really versatile and forgiving – if you don’t have some of the ingredients, or want to experiment with other things instead, feel free to substitute!
  • Soft
  • Moist
  • Flavourful

Inspired by Minimalist Baker‘s recipe.

Servings: 3

Ingredients

  • 1 block of extra firm tofu (350g), crumbled (you can just crumble it with your fingers!)
  • 1/2 onion, chopped
  • 1 tomato, chopped
  • 1 tsp olive oil
  • 1/2 tsp of cumin seeds
  • 1 tsp turmeric
  • 1/4 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 2 Tbsp nutritional yeast
  • Salt & pepper to taste
  • 1/2 cup soy milk
  • 1 tsp dijon mustard

Method

  1. Heat the oil in a pan. Add 1/2 tsp of cumin seeds and let it sputter for just a few seconds.
  2. Add the onions and cook it until the onions are soft.
  3. Add 1/2 tsp of turmeric powder and the chopped tomato.
  4. Continue cooking until the tomatoes are soft.
  5. Add the tofu and stir to combine well. Cook the tofu for a few minutes – it does not really matter how long, just until the tofu has a nice texture that you like.
  6. In a small bowl, mix together the remaining 1/2 tsp of turmeric, 1/4 tsp smoked paprika and 1/2 tsp of garlic powder, salt to your taste (I used around 3/4 tsp), 1/2 cup soy milk, 1 tsp dijon mustard and 2 Tbsp nutritional yeast.
  7. Mix the tofu well with the liquid/spice mixture and cook the tofu for a minute or so. Add some freshly ground pepper (optional).
  8. Enjoy!

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