So I did a more elaborate tofu scramble, my cheesy black bean one, but y’all kept clamoring for me to share just a basic tofu scramble recipe. I sort of did this… when I posted my recipe for brunch burritos. Basic tofu scramble was a component of that recipe but nah, that wasn’t what y’all wanted, you kept asking for it to just be a straight up stand-alone thing. Well I’m happy to say that your wishes are (finally) my command. Today I’m going to be sharing my recipe for plain, basic tofu scramble! Before I get to that though, let’s talk tips!
When it comes to making tofu scramble without stuff (like veggies, “cheese,” etc.) added to it, you really have to make sure that it’s utterly amazing, so here are my 4 tips for making the best basic tofu scramble:
Tip #1 – Remove the excess water! For the most part, whenever you use tofu in a recipe you’re going to be asked to remove as much of the excess water from the tofu as possible but it’s especially important when it comes to making basic tofu scramble. Why? Because there are only a few flavor components in basic tofu scramble so we really need to make sure that the tofu will suck up the little we’re giving it. You can remove the excess water by either pressing the tofu block with paper towels or a lint-free kitchen towel, or you can pop it in a fancy tofu press and let that do all the work for you.
Tip #2 – Get the perfect crumble! When you go to crumble your tofu into your pan, be sure to not over/under crumble it. Teenier bits tend to overcook easily and are more difficult to get on your fork while larger bits don’t get flavor throughout. Aim to get your crumbles between half and inch and three-quarters of an inch in size.
Tip #3 – Season, season, season! The seasonings I use in my recipe, and the measurements given, are just the beginning -that’s why I suggest that you taste it during the cooking process. If you feel like you need a bit more of this or that seasoning wise, absolutely feel free to add it. Some days I add a bit more salt or onion powder, other days I keep it as is… play around with it and don’t be afraid to make adjustments.
Tip #4 – Give it some time and let it brown a little! Unless you’re like mad in love with the texture and flavor of raw tofu, you’re gonna wanna cook it for a bit of time. Time gets the texture right and allows it to brown slightly which makes for even better flavor. If you’re a little short on time in the mornings, tofu scramble can be made in advance, kept in the fridge, and then reheated when you’re ready for it.
Okay, now that you’re all tipped up, let’s get on with the recipe, shall we?
It all gets started with what I spoke about in tip #1! You’re going to dump the tofu out onto paper towels or a lint-free kitchen towel, or pop it into a tofu press, and squeeze out as much of the excess water as you can.
Into a skillet over medium-high heat with a little oil in it goes the tofu. Crumble it with your fingers as you put it in making sure to not get the crumbles too small or too big. Next, the vegetable broth and the seasonings get added and the whole thing gets a good stir.
Cook the tofu scramble for 14 minutes, stirring the mixture maybe 2 or 3 times during that time.
After 14 minutes, reduce the heat to low-medium. At this point, I highly suggest taking a taste to see if you would like to add any more salt, pepper, or any of the other seasonings to it. Season to your taste, or leave it be if you’re liking it just as it is, and then cook for a final 7 minutes. Stir as needed to prevent burning but in these last 7 minutes try to let it brown up as much as possible. Feel free to add a little more oil to help it brown up (optional). When the timer goes off, it’s time to serve!
Vegan Basic Tofu Scramble
Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com
- 1 (14-ounce) package firm or extra firm tofu, drained and pressed to remove excess liquid
- 2/3 cup low sodium vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- Dump the tofu out onto paper towels or a lint-free kitchen towel, or pop it into a tofu press, and squeeze out as much of the excess water as you can, if you haven’t already. While the tofu is draining out, pour a little oil (1-2 tablespoons) into a medium size skillet then get it heating up for use over medium-high heat.
- When the skillet is heated up, crumble the tofu into it using your fingers. Be sure to not make the crumbles too small or too big -you want them to be between half and inch and three-quarters of an inch in size. Add in the vegetable broth and the seasonings and give the mixture a good stir to combine everything together. Cook for 14 minutes, stirring the maybe 2 or 3 times during that time.
- After 14 minutes, reduce the heat to low-medium. At this point, I highly suggest taking a taste (be careful, it’s hot) to see if you would like to add any more of 1 or more of the seasonings to it. Add additional seasonings should you wish to, or leave it be if you’re liking it just as it is, then cook for a final 7 minutes. Stir as needed to prevent burning but try to let it brown up as much as possible. Feel free to add a little more oil to help it brown up (optional). When the timer goes off, it’s done. Leftover tofu scramble kept in an airtight container in fridge will keep for up to 3 days.