Recipes: Scrambled Tofu
Last summer, I made the decision to eliminate eggs from my diet. Transitioning from a lacto-ovo vegetarian to a lacto-vegetarian was pretty simple…until I began to crave one of those delicious, veggie-rrific egg white scrambles of the past. Fortunately, I had just received a copy of The Chicago Diner Cookbook as a gift, which includes a recipe for tofu scramble. As per usual, I made several tweaks based on what I had on hand and according to my taste; the resultant dish was life-changing. Scrambled tofu is now a diet staple for me: it’s quick, versatile, and delicious.
Scrambled Tofu
Ingredients:
- non-stick cooking spray
- 1 garlic clove, chopped
- 1-2 cups of desired vegetables
- 3-6 oz. firm tofu, cubed or crumbled
- 1 T. low-sodium soy sauce
- 1 T. tahini
- 1 tsp. grated ginger
- 1/2 tsp. turmeric for color
- scallions, for garnish
Ingredients, pre-measured...just like on the Food Network.
1. Chop garlic and vegetables.
2. Heat a pan over medium heat, sprayed with non-stick cooking spray. Add garlic (and onions, if using).
olive oil cooking spray
3. Once garlic has begun to cook, add other vegetables.
I used bok choy for this occasion
4. Once vegetables have grown soft, add tofu cubes or crumbles to the pan. (Crumbling is way more fun). Stir to combine. 
5. Add soy sauce. Stir until tofu crumbles are coated in soy sauce flavor.
6. Add ginger, tahini, and turmeric. Mix well so that turmeric is evenly distributed. This ensures an equal golden color throughout the dish.
7. Transfer the mixture to serving plate and top with scallions.
8. Serve with appropriate accompaniments (such as kombucha!).
Notes:
*I use cooking spray rather than olive oil in an effort to keep fat content moderate; with the tahini already in the dish, the scramble is plenty rich.
*Some of my favorite vegetables for scrambles include broccoli, onions, mushrooms, and asparagus. The amount is up to you–include as much or as little as you like.
*Beware that salsa does not pair well with the flavors in this dish.
*Again, the amount of tofu depends on your appetite. I typically use two 3 oz servings of tofu, or about 2/5 of a block.
* I prefer this brand of tahini:
Arrowhead Mills Organic Sesame Tahini
Find it in the nut butter section, or in the “ethnic food” aisle.
For a list of posts which include my various scrambles, click here and here.
ENJOY!
Filed under: Feature Post, Meals
Hello and welcome! I have created this blog for people who love food, especially healthful, vegetarian food.
I currently attend college in North Carolina, where I am studying English and psychology, although I plan on pursuing an additional degree in nutrition after I graduate. Ideally, I would like to combine my love of food and the written word someday as a health writer.
Thanks for stopping by my blog and saying hi! I’m excited to know of another Durham food blogger too.
Your tofu scramble looks so good!
I’ve had tofu in my fridge that I’ve been wanting to scramble for weeks…you’ve given me courage!
your tofu scrambles are FAMOUS. thank you so much for the tutorial!!! i will have to try your recipe!!!!
HAVE A FABULOUS REST OF YOUR SUNDAY CAROLINE!!!
Despite two years of vegetarianism and a recent fling with veganism, I’ve actually never tried tofu scramble… but yours definitely makes me want to make some soon!
I LOVE those little mini containers you used to cooking AND you even made scrambled tofu look good too
I love eggs and I love tofu, but have never attempted scrambled tofu. I don’t like a lot of spices or sauces, so I wonder if just turmeric and a bunch of veggies would work for a change every once in awhile. I might just have to try…
I’ve always wondered how to make this! Thanks for the tutorial. I bookmarked it, and plan on trying this soon!
I am totally going to bookmark this post because I am always used to work with tofu by myself..I need total and complete guidance! This scramble is totally bossy! I loved how you pre measured stuff out..so smart! Suuuriously!!
eliminated eggs from your diet?! oh man, just the thought of life without eggs give me chills…
but your tofu scramble sounds fabulous! would you say you prefer it to real scrambled eggs?
I love making Tofu scramble! Yours seems simpler then mine, I might have to give it a try. Tahini is awesome it can give so many dishes such a neat flavor.
[...] actually already seen my lunch today–check out my scrambled tofu tutorial. I LOVE this flavor of kombucha–it’s like Grapico, except it’s good for you. Oh, [...]
I love all the little cute bowls, very Food Networkesque!
Thanks for the step by step for the tofu scramble! I always find that helpful!
Thanks for the how to! I need to try this asap!!
Your tofu scramble is almost identical to how I make mine, with whatever’s on hand. I don’t think I’ve ever used tahini though, I’m gonna try to remember that for next time. I always add about a ton of nutritional yeast and a bit of mustard too.
Love your FN-style pre-measured ingredients! I would never dare to dirty that many dishes at once
[...] the time I got hungry again, it was pretty late, so I made something quick and simple…scrambled tofu. I really like these coconut milk yogurts, but I wish they weren’t so pricey. blueberry [...]
[...] feel free to incorporate savory elements as well, such as tempeh bacon, tofu, hummus, or scrambled tofu for a protein kick. Switch it up by using waffles instead of bread. Breakfast Sammie: whole wheat [...]
[...] a pleasant run in unseasonably cool (70*) weather, I came home to prepare a veggie-tastic tofu scramble. Scrambled Tofu Burrito with mushrooms & broccoli; [...]
[...] Their recipe included the obvious mushroom, herbs, and tofu, plus minimal flavorings. I used my own scrambled tofu recipe instead, omitting the soy sauce and ginger, and cutting back on the turmeric. I was quite satisfied [...]
ooooh the tumeric made it yellow! looks delicious…and I have tofu waiting for me in the fridge!
[...] I flounced over to the gym for a treadmill run and returned home for my kind of comfort food: scrambled tofu. scrambled tofu with broccoli & shrooms; whole wheat bagel; orange [...]
[...] breakfast could perfectly complement the comforts of home? Scrambled tofu, of course. This batch was less vivid than usual, due to the lack of turmeric in the house. [...]
I just made this yesterday and it was so good, plus it was easy and I never cook so this is a must for me! Thank you! Please put up more recipes!!