As much as they are a staple of vegan breakfasts, I struggle with tofu scrambles.
Good ones can be very good, but it’s also easy to make a very bad one.
I made a very good one once involving smoked paprika, but I wasn’t writing down recipes then, so I am not sure of how it was so good. I tried replicating it for a while when the basic ingredients were still fresh in my mind, and it always turned out rather poorly.
Since then, I’ve more or less settled for making mediocre tofu scrambles — Good enough when paired with other things at breakfast, but not a stand out on their own.
I tried something different when making it this time around though, and marinated the tofu in the seasoning overnight. This seems to have made it a bit better, although its still lacking something overall.
When I cooked it the next day, I did it with diced potatoes, leeks, and spinach, like you can see in the photo. That turned out pretty well, and I would definitely recommend doing it with potatoes and vegetables of some kind to build on the flavor of the tofu.
If you do potatoes, fry them separately and only combine them with the tofu once they are fully cooked.
Check out the recipe below the photo.
Leave a comment if you try it and have suggestions for improvements.
- 2 Packages (28 Ounces) Firm Tofu
- 3/4 Cup Hot Water (Around 160 degrees Fahrenheit)
- 1/4 Cup Soy Sauce
- 1/3 Cup Nutritional Yeast
- 2 Teaspoons Oregano
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Turmeric
- Combine hot water and soy sauce in a heat resistant container – I used a Pyrex measuring cup
- Add nutritional yeast and stir to dissolve
- Add remaining herbs and spices and stir to dissolve
- Drain tofu and smash with a fork in a large, lidded container
- Add marinade and stir well to combine
- Refrigerate overnight with lid on container
- The next day, fry on medium heat for at least 10 minutes, stirring about every 5 minutes
- Add vegetables or other ingredients as desired. If using potatoes or other ingredients that take more than a few minutes to cook, cook them separately and only combine them with the tofu once they are fully cooked.