This classic tofu scramble makes for an easy, nutritious, 20-minute vegan meal. A go-to for brunches and easy weeknight dinners!
Need a fast vegan dinner that’s packed with plant protein? Look no further than this classic tofu scramble recipe!
Tofu scramble is a mainstay in my kitchen. It’s one of those “recipes” that’s more formula than recipe. As a result, I’ve modified it in countless ways, with tons of different flavors and ingredients. I’ve made a very green tofu scramble, black bean scallion scramble, quinoa tofu scramble, and tofu scramble that gets stuffed into breakfast enchiladas.
As you’ll see, my classic tofu scramble contains tahini. It’s the “secret ingredient” that I think makes the scramble especially creamy and which carries the flavors. But I’ve even made a tofu scramble that was focused on tahini (and hummus) as central ingredients.
Once you make a few tofu scrambles, you’ll figure out the texture and consistency that works for you. My first tofu scramble was Isa Chandra’s quintessential recipe. I made it for years. Now I have my own version, which has evolved to my tastes. If you like tofu scramble as much as I do, you’ll find your own perfect formula, too.
I like to press my tofu before making scramble if I can. This ensures that the texture won’t be liquidy and the scramble will have some texture. You can do this by simply placing your tofu on a plate, covering it with another plate, and piling a heavy book on top. You can also purchase a tofu press (yup, that’s a thing!), which is a good investment if you cook with tofu often. I usually use my press for an hour or more before proceeding with a recipe.
If you don’t have time to press tofu, that’s OK, too. I often give it a quick press to remove moisture without weighing it down for an hour or more. To do this, remove the tofu from its packaging, lay it on top of a clean dish cloth, and cover it with another dish cloth. Give it a firm press with your hands to remove a bit of liquid. Then, get cooking.
Isa likes to #keepitchonky—that is, she likes her tofu scramble to incorporate bigger chunks of tofu. Over time, I’ve learned that I like to crumble my tofu scramble up for a more even consistency. I also like to do a smaller dice for my veggie add-ins. That’s me, though. Play around with a few scramble consistencies and see what you like.
That’s my workflow for a classic tofu scramble: sauté onion (and other veggies, like mushrooms), crumble your tofu into the hot skillet, whisk together tahini, tamari, and other seasonings, drizzle them into the scramble, and finally, when everything is well incorporated, fold in some leafy greens, if you like.
I’ve found that this order makes for the best scramble. It’s become such a habit that I’ve committed it to memory!
I add tahini to anything and everything: dressings, pasta, and even brownies. So maybe I’m biased, but I think that tahini is essential to this classic tofu scramble. It adds creaminess to the tofu, and the healthful fat helps to carry all of the flavor in the recipe. Plus, tahini is a nourishing ingredient, rich in B vitamins and, like most seeds, a source of antioxidants.
You can treat tofu scramble just as you’d treat the scrambled eggs that you may have grown up with! It’s excellent on toast, on an English muffin, with hash browns, or stuffed into a breakfast burrito/warp.
I sometimes serve my scramble in two soft tacos and top it with leafy greens. My cashew queso sauce is a great topping, and I’ll sometimes use a grated vegan cheddar or pepper jack cheese, too.
It’s easy to store this recipe. Simply place it into an airtight storage container and pop it into the fridge for up to four days. I often make the recipe on a Sunday for brunch, then I enjoy the leftovers for a few days after that.
Of course, this recipe yields four servings, and I’m one person, so a single batch can stretch. If you’re cooking for a crowd, try doubling the recipe and storing the leftovers.
Yes! It sure can. In fact, some people prefer the chewy texture of tofu once it’s been defrosted. I personally prefer the scramble when it’s fresh, but I’ve frozen many a scramble when I’m crunched for time. It’s great for make ahead breakfasts when you’re busy and need fast delivery of plant-protein. You can reheat scramble in a skillet or in the microwave.
When I was in graduate school, my MNT professor often emphasized the importance of a 20-gram bolus of protein with breakfast. Protein in the morning can stabilize blood sugar and aid with satiety throughout the entire day. It can be difficult to get this amount of protein at breakfast, especially for busy people. But tofu scramble leftovers, along with some whole grain toast, make it pretty easy.
Hope you enjoy this simple, 20-minute meal! If you try it, let me know how it goes and what modifications you make!