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How To Make Scrambled Tofu

Ready in ten minutes scrambled Tofu that's perfect for breakfast, brunch, or dinner!

For more flavor sauté onions and garlic instead of using the powdered form. Please check out the notes section below for more on this.

Tofu is high in protein, so I try to make homemade Tofu at least once on the Daniel Fast. Store-bought tofu can be used if you prefer, due to time constraints. I highly recommend making your own Tofu, if you can. Like almost anything made at home, the flavor is phenomenal compared to the store-bought, plus, it will not be as processed or include preservatives or other unwanted ingredients.

A tofu sandwich between a wheat & lentil flatbread.

I used my homemade hummus as a spread beneath the tofu, then avocado of course along with crushed red pepper and everything bagel seasoning.

The possibilities are endless with scrambled tofu. I've added this to my steamed vegetables, and also brown rice and beans.

Tofu with Roasted Potatoes

Cook Time 7 mins
Rest Time 5 mins
Total Time 12 mins
Cooking Method:
Courses: , ,
Difficulty: Beginner
Servings: 2
Dietary: Vegan
Description

Scrambled Tofu is the perfect egg substitute and is also made from homemade tofu, so this is no-ordinary scrambled tofu. Have it plain or dress it up! 

Ingredients
  • 14 oz tofu (about 1 block of firm/extra Firm tofu)
  • 1/4 cup cashew or almond milk
  • 1/2 tsp sea salt (or more to taste based on preference)
  • 1-2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp tumeric
  • 1 tsp Italian seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp stick rosemary (or about 6 leaves minced)
  • 1/4 cup tomatoes (chopped)
  • 1/2 cup spinach
    • Garnish
  • 1 stick chopped green onion
Instructions
  1. 1

    Place tofu in paper towels or a clean absorbable cloth. Place a heavy object on tofu and allow it to press for 5-10 minutes. A tofu press can also be used. 

  2. 2

    Stir together the milk and all spices.

  3. 3

    Add 1 to 2 tablespoons of olive oil into a pan and allow to heat on medium.

  4. 4

    Break/scramble off tofu into small pieces into the hot pan and sauté in oil. Add the chopped tomatoes in after 2 minutes. Cook for another 2 minutes. 

    Tofu will be easy to break apart with hands. I tend to break into smaller pieces so that the seasoning can penetrate all the bits. If using fresh onions, you would saute onions before adding he tofu.
  5. 5

    Pour or distribute the milk and spice mixture over all the pieces of the fried tofu. Stir everything together in the pan until well combined. Turn heat to medium-low or low and cook for 3 minutes.

    Depending on size of pot, a little more milk might need to be added to get on all the tofu, or those pieces will be dry.
  6. 6

    Add spinach and cover for a minute or 1-2 until the spinach has wilted. 

Note
  • Instead of the onion powder and garlic powder, the tofu can also be sauteed with about 1/4 cup freshly chopped onions, sweet peppers, and a minced garlic clove for added flavor!
  • Serve with avocado and oven-roasted potatoes or in a wheat/lentil/sweet potato wrap.
  • Save leftovers for Tofu Fried Rice.
Keywords: tofu, scrambled tofu, eggless breakfast
Read it online: https://arecipeforfasting.com/recipe/how-to-make-scrambled-tofu/

Thank you for printing, enjoy!