A tofu scramble is a great way to start your day. It’s easy to make, packed with protein and very filling. This version uses an umami spice blend for a rich and eggy taste that’s perfect served with toast or potato hash. This easy tofu scramble may become a favorite for your weekend breakfast or brunch menu!
I love a good tofu scramble. I’ve made Isa Chandra Moskowitz’s version of it from Vegan with a Vengeance countless times over the years, and it was one of the first dishes where I started to learn the value of prepping first, seasoning as I go and just enjoying the process. This scramble is my version that uses mushrooms an umami spice blend for a rich and slightly eggy taste. Eat it alone, or with buttery toast, potato hash, fruit or shiitake bacon. It’s one of those solid tofu dishes you’ll want to make again and again!
Umami Seasoning Blend
I used Whole Food’s brand of umami seasoning, but there are tons of brands to choose from, and a google search will show you how to make your own if you’re interested in that. This scramble uses a blend of:
- umami seasoning
- nutritional yeast
- cumin
- garlic powder
- onion powder
- turmeric
- salt
How to make a tofu scramble
Scrambles are so easy. Use a firm or extra-firm block of tofu. Smash it through your fingers to crumble it up, but not too much. You want it to be a little chunky. I’ve added sliced shiitakes and shallots here, but you can use whatever you like: wilted greens, tomatoes, kimchi, avocado, etc. This seasoned tofu base gives a little eggy flavor, and is subtle enough that it can be served with anything you’d like.
More ideas for adding flavor to your tofu scramble!
Tofu Scramble with Seared Shiitake and Caramelized Shallots
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Easy Tofu Scramble with Potato Hash
- Total Time: 55 minutes
- Yield: 2 servings + some leftovers
- Diet: Vegan
Description
An umami spice blend gives this easy tofu scramble a rich and eggy taste! Serves two, with some leftovers that can easily be reheated in a hot cast iron pan.
Ingredients
for the potato hash
- 2 TB olive oil
- one fist-sized yellow potato, peeled and diced into tiny cubes
- salt
for the scramble
- 2 tsp umami seasoning
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground turmeric
- a few pinches of salt
- 2 TB olive oil, divided
- 2 shallots, halved and thinly sliced
- 2 cups of sliced shiitake mushrooms
- 16 oz. firm tofu
- 1/2 cup water
- 1 TB nutritional yeast
Instructions
to make the potato hash
- Preheat oven to 425.
- Add the cubed potatoes to a small bowl. Drizzle with the olive oil and toss to coat.
- Line a small baking sheet with parchment paper.
- Add the potatoes ono the baking sheet in an even layer.
- Bake for 25 minutes. Remove from the oven and move and toss the potatoes around with a spatula.
- Return to the oven and bake for 10 minutes more.
- At this point, the potatoes should be crispy and golden.
- Season with salt and return them to the oven.
- Bake for 5 minutes more or until golden all over.
to make the scramble*
- Add the first six spice ingredients together in a small bowl. Set aside.
- Preheat 1 tablespoon of the olive oil in a large, non-stick pan over medium-high heat.
- Add the shallots and sauté for about 10 minutes, or until slightly golden. Remove from the pan.
- Add the remaining 1 tablespoon of oil into the pan and reduce the heat to medium. Add the sliced shiitake and sauté for about 10 minutes or until slightly golden. Remove from the pan.
- Crumble the tofu into the pan, taking care to watch for any splashing oil residue from the pan.
- Season the tofu with the spice mix. Fold in gently to combine.
- After a few minutes, add 1/2 cup water. Stir and increase the heat to medium-high.
- Allow the tofu to absorb most of the water. You want the scramble to be not too wet and not too dry. Add in the sautéed shallots and shiitake and fold gently to combine.
- Sprinkle the nutritional yeast over the top. Stir gently to combine and remove from the heat.
- Serve immediately with the potato hash. Refrigerate any leftovers and reheat in a hot cast iron pan.
- This is served with Dave’s Killer Bread + Miyoko’s Cultured Oat Milk Butter!
Notes
- This recipe leaves plenty of leftovers that can be easily reheated in a hot cast iron pan.
- Prep Time: 10
- Cook Time: 45
- Category: Breakfast, Brunch
- Method: Sautéed
- Cuisine: American
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Charli Adams Good at Being Young EP | I’ve been listening to this EP over and over … Charli’s voice is so silky and beautiful!
Only Murders in the Building | A super fun series with great characters and chemistry. We’re almost done with season 2 and can’t for season 3!
One Cut of the Dead | What a great concept! It starts with a zombie movie shot all in one take, which is pretty impressive. When the credits roll, it’s not over. More things happen …
That’s it, friends. I hope you like the scramble and have a peaceful week!
