Tofu Scramble

How to Make Tofu Scramble

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1. Wrap the tofu in a clean tea towel and press it under a heavy pan for 10 minutes to remove the excess water.

   Mark done Start 10 min timer

2. Heat the oil in a large non-stick frying pan over medium heat. Add the onion and pepper and cook for 4 minutes, until softened.

   Mark done Start 4 min timer

3. Stir in the garlic, turmeric, cumin and paprika and cook for 1 minute.

   Mark done Start 1 min timer

4. Crumble the tofu into the pan with your hands, making pieces of different sizes. Cook for 5 minutes, stirring now and then, until hot and most of the liquid has evaporated.

   Mark done Start 5 min timer

5. Stir in the nutritional yeast and soy sauce, then add the spinach and cook for 1 minute, until wilted.

   Mark done Start 1 min timer

6. Season with salt and pepper, scatter over the chives and serve with toast and avocado.

   Mark done

Tips for Making Tofu Scramble

• Press the tofu before cooking. Extra water makes the scramble wet and pale, and pressed tofu browns and takes on the seasoning.
• Crumble the tofu by hand into uneven pieces. It gives a better texture than mashing it with a fork, which makes it pasty.
• Add the turmeric with the other spices in oil, not at the end. A minute in the hot oil brings out its colour and softens its raw taste.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Tofu Scramble

• Toast
• Sliced avocado
• Fresh salsa

Storing & Reheating Tofu Scramble

Keeps in the fridge for up to 3 days. Reheat in a pan with a splash of water or plant milk. It does not freeze well.

Tofu Scramble FAQ: Common Questions

Tofu Scramble Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.