Tofu scramble, a perfect vegan alternative to scrambled eggs, is one of the most versatile dishes that you can make. It’s great to have for breakfast, lunch or dinner, since it’s super filling and delicious!

The best part about this recipe is, it’s easy to make and only takes about 20 minutes.

Some notes before you begin:

TOFU

I like to use extra firm tofu as it gives the scramble a crumbliness and chew, however you can also go for a medium firm tofu to get a softer scrambled egg texture. It’s important to drain your tofu as this allows the tofu to absorb more flavour. To drain the water out of the tofu, wrap the tofu in a kitchen towel, put it on a chopping board and place a weighted object on top of it. Let this sit for 20-30 minutes so that the tofu can drain and get firmer.

Since this is a tofu scramble, you can also lightly press the tofu between your hands to drain out the water. It doesn’t matter if the tofu breaks since you are going to crumble it later anyways.

Once you have drained the water out of the tofu, cut it into pieces and then crumble using a fork or your hands. I like to crumble mine very fine as this gets coated in the flavours much more evenly however you can choose to have slightly chunkier pieces.

SUBSTITUTES

Mushrooms: Shiitake or Oyster mushrooms work best as they have a meaty flavour, however you can use any mushrooms that you have.

Shallots: If you don’t have shallots any onions would suffice however shallots tend to have a sweeter and milder taste so they work better. You can add any veggies of your choice to this recipe.

Veggies: Spinach and bell peppers also work extremely well in tofu scramble.

WHAT CAN YOU EAT SCRAMBLED TOFU WITH?

Tofu scramble is extremely versatile. You can serve it with some toast, buns, avocados, or any a salad of your choice. You could even get creative and put it into a tortilla wrap with your favourite fillings.

KALA NAMAK

Kala namak or black salt, often used in South Asian cooking is a great ingredient that gives this tofu scramble an umami/egg like flavour. I highly recommend using it.

Tofu Scramble

Yield: 2

Author: Nikita

Prep Time: 10 MinCook time: 10 MinTotal time: 20 Min

scrambled tofu with shallots, mushrooms and spring onions

Ingredients

150g firm tofu
1 shallot
65g shiitake or oyster mushrooms
2 spring onions
1/2 tsp salt
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp black pepper
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp black salt/kala namak
1 tbsp olive oil

Instructions

Drain all of the water out of the tofu and crumble it using your hands or a fork. Place in a bowl and put aside.
Chop the shallots, mushrooms and spring onions.
Place a non-stick pan over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add the shallots and mushrooms and cook for about 3 minutes, until they start to brown and the mushrooms reduce in size.
Add the crumbled tofu into the pan and stir for about 1 minute.
Add all of the spices (salt, black pepper, turmeric, coriander, paprika, cayenne pepper and black salt). Stir the mixture well until the tofu, mushrooms and shallots are coated in the spices. You’ll notice the mixture turn yellow in colour. Continue to stir for approximately 5 minutes until the tofu slightly browns.
Finally add the chopped spring onions to the mixture and stir for 1 more minute.
Remove pan from heat and serve.