There are so many versions of tofu scramble it’s ridiculous. I’ve tried lots of variations. I’ve over-seasoned and under-seasoned, and finally came up with what we like. It’s all about personal taste. As long as you have the right kind of tofu, (super firm, not too wet, not too dry,) you really can’t mess it up. If the tofu is too soft, you will end up with crumbs that fall off the fork. Don’t do that.
Pictured here: “Fakin’ Bacon Tempeh Strips”, my tofu scramble, a dollop of sriracha chili sauce, Rudi’s bread as toast. (Rudi’s is way too expensive but uber good bread.)
My scramble “recipe” is not really a recipe, I just throw in different flavors each time.
Here is a basic tofu scramble guide. It is my basic procedure.
- Use super firm tofu packed in water, Nasoya Sprouted Plus is perfect.
- Drain and dry tofu before breaking it up into pan
- Break tofu up in bigger chunks, it will break up more as you stir
- Sautee diced onions in pan first, then add tofu and dry seasonings
- Brown tofu, add salt and pepper to taste
- A dash of turmeric is what makes it yellow
- Add any seasonings you like, start with onion and garlic powder and go from there, less is more. Some ideas for flavor: nutritional yeast, dijon mustard, paprika, dash of nutmeg
- Keep the pan oiled because the tofu sucks it all up as it browns.
- Add earth balance to make it buttery and moist at the end
- It’s hard to burn tofu, but you still have to watch it.
- Good veg additions: mushrooms and spinach, sometimes carrots, peas, tomato or spring onion.
Some people like their tofu to have an eggy, sulfur taste. To accomplish that, use Black Salt. (Found in asian food stores.) Black salt is actually pink in color and smells of sulfur. It definitely creates an egg odor in the kitchen, and in the food. Very odd. I stopped using it because the scramble was too much like eggs at that point. Remember that black salt IS salt, so use it in place of salt in the dish. Use it sparingly.