Tofu scramble
This method makes that classic vegan breakfast—tofu scramble—feel a little extra. The combination of firm tofu and silken tofu mimics the contrast you get with real scrambled eggs: the firmer curds and the softer, almost custardy bits. It’s a small tweak that makes a big difference in texture and overall vibe. Once you try it, you might wonder why everyone isn’t doing it this way. Add tofu scramble spice mix to your tofu, and add some onion, red pepper, or whatever other vegetables you have on hand. This reheats well, so you can make a double batch and have it for breakfast tomorrow too. Serve by itself, on top of toasted sourdough or multigrain bread, or in a breakfast burrito with salsa and avocado.
Scrabled Tofu: How I Make It
Crumble half a block of firm tofu into a skillet—use your hands for nice uneven pieces.
Add half a block of (soft) silken tofu, and gently stir. You want the mixture to be creamy but not soupy.
Sprinkle in 2 tablespoons of the tofu scramble spice mix (below) and stir to coat evenly.
Cook over medium heat for 5 minutes, stirring occasionally, until heated through and slightly golden in spots.
Taste and adjust seasoning if needed—sometimes I add more black salt. Note that you don’t need to add regular table salt since the spice mix (below) is “salty” on its own.
Separately sautee finely chopped onion, red pepper, spinach, or whatever other vegetables you have on hand. I like to cook the vegetables separately from the tofu, so that the tofu scramble spice mix is mostly on the tofu, and mix them together in the end.
Tofu Scramble Spice Mix
This mix brings together savory depth, that signature eggy flavor from kala namak, and just enough warmth and brightness from turmeric and paprika. Make a jar and keep it on hand—you’ll be reaching for it more often than you think.
¼ cup nutritional yeast
1 tablespoon + 1 teaspoon kala namak (Indian black salt)
1½ teaspoons onion powder
¾ teaspoon garlic powder
1 teaspoon ground turmeric (for that nice yellow color)
½ teaspoon paprika
½ teaspoon freshly ground black pepper
To use: Add about 2 tablespoons per batch of tofu scramble (about 1 block of tofu total). Adjust to taste.
