Scrambled Tofu Recipe

Spice up your breakfast or brunch with this wildly flavorful scrambled tofu recipe, adapted from Isa Chandra Moskowitz's Vegan With a Vengeance! This recipe is packed with flavor thanks to a vibrant spice blend and a squeeze of fresh lemon. Achieve perfectly chunky tofu, a texture that will even convert tofu skeptics! Feel free to customize with your favorite veggies. Isa's tip: use a cast iron pan for extra crispy bits (but a non-stick pan works too!).

Prep Time 10 mins

Cook Time 35 mins

Calories 173.6 kcal

Protein 29g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Scrambled Tofu

1 tablespoon olive oil
Yellow Onion
Cremini Mushrooms
Garlic Cloves
Extra Firm Tofu
2 tablespoons nutritional yeast (optional)
Lemon, Juice Of
1/2 cup grated carrot
Ground Cumin
1/4 teaspoon dried thyme
Ground Paprika
Ground Turmeric
Salt

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How to Make Scrambled Tofu

**Spice Blend:** In a small bowl, combine 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon dried thyme, 1/4 teaspoon onion powder, and a pinch of cayenne pepper (optional). Set aside.
**Sauté Aromatics:** Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1/2 cup chopped onion and sauté for 3 minutes, until softened.
**Add Mushrooms:** Add 1 cup sliced mushrooms and sauté for 5 minutes.
**Garlic & Spices:** Add 2 cloves minced garlic and sauté for 2 minutes. Stir in the spice blend and cook for 15 seconds.
**Deglaze the Pan:** Add 1/4 cup water to the pan, scraping up any browned bits from the bottom.
**Crumble Tofu:** Crumble 14 ounces extra-firm tofu into large chunks directly into the pan. Gently mix to combine, being careful not to over-crush.
**Cook the Tofu:** Cook for 15 minutes, stirring occasionally with a lifting motion to maintain chunky texture. Add splashes of water as needed to prevent sticking. Reduce heat if necessary.
**Lemon & Nutritional Yeast:** Stir in 2 tablespoons lemon juice and 2 tablespoons nutritional yeast (optional). If the mixture is sticking, add more water.
**Add Carrot:** Grate 1/2 cup carrot into the tofu mixture and gently fold in.
**Serve:** Serve immediately with your favorite toppings! Suggestions include guacamole, salsa, potatoes, toast, and tempeh bacon.
**Variations:** Try the Tofu Rancheros (add 1 cup salsa, cook 1 minute more) or the Asian-Style Scrambled Tofu (add 2 tbsp minced ginger with garlic, use peanut oil, substitute shiitake mushrooms, omit thyme and nutritional yeast, add 1 cup thinly sliced scallions at the end).

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

11g

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Omelets And Frittatas Breakfast Beans Easy Soy Tofu

Frequently Asked Questions

How long does it take to make Scrambled Tofu?

Scrambled Tofu takes about 45 minutes from start to finish — roughly 10 minutes to prepare and 35 minutes to cook.

How many calories are in Scrambled Tofu?

Scrambled Tofu has approximately 173.6 calories per serving, with about 29 g protein, 4 g carbohydrates and 13 g fat.

What ingredients do I need for Scrambled Tofu?

The key ingredients for Scrambled Tofu are Olive Oil, Yellow Onion, Cremini Mushrooms, Garlic Cloves, Extra Firm Tofu, Nutritional Yeast. See the full list with measurements above.