Is tofu scramble healthy?

Yes, tofu scramble is generally considered healthy. It's rich in plant-based protein and nutrients from tofu and vegetables, and is low in cholesterol and saturated fats, making it a nutritious alternative to traditional scrambled eggs.

Which tofu is best for scramble?

For tofu scrambles, the best choices are medium, firm, or extra-firm tofu. These varieties hold their shape well while still being soft enough to mimic the texture of scrambled eggs, and they absorb flavors effectively, making your scramble more delicious.

How do you make the best tofu scramble?

To make the best tofu scramble, start by pressing your tofu to remove excess moisture, then crumble it into a pan and cook until it's lightly browned. Enhance the flavor by adding seasonings like turmeric for color, nutritional yeast for a cheesy flavor, or tahini and soy sauce for a creamy and umami flavor. This approach ensures a flavorful, well-textured dish that closely mimics traditional scrambled eggs.

The BEST Tofu Scramble Recipe!

Description

What makes this the best tofu scramble is the trio of tahini, soy sauce, and black salt. This adds a creaminess, umami flavor, and egginess that mimics eggs. Tofu provides a sturdy base to soak up those flavors and transform this into a scrambled egg-like texture. Add shiitakes and shallots and a bit of parsley if you’d like!

Ingredients

2 small shallots, sliced
4 large shiitake caps
1/2 block tofu (medium-firm for a softer texture or extra-firm for a sturdier texture)
1 TB tahini
1 tsp soy sauce
1/8 tsp black salt
1 tsp dried parsley or 1 TB fresh parsley, chopped
olive oil, for frying
salt and pepper

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Instructions

In a medium-sized skillet, heat a bit of oil over medium-low heat. Add in the shallots and saute until well caramelized, about 10-15 minutes. Only stir every 5 minutes or so.
Once they are nicely caramelized, remove from the pan to cool.
Return the skillet to the burner and increase the heat in the skillet to medium-high. Add in the shiitake caps and saute until both sides are nicely seared. Remove from the pan to cool.
Reduce the heat back to medium. Gently crumble the tofu into the pan and saute until some of the water has evaporated, about 5 minutes.
Whisk together the tahini, soy sauce, and black salt in a small bowl. Drizzle it over the tofu and stir until well-combined.
Chop the shiitake into small pieces and add them back into the pan. Saute for another minute and transfer to serving plates.
Sprinkle with the caramelized shallots and parsley and salt and pepper if desired.
Serve with toast and vegan bacon.

Notes

When caramelizing shallots, remember that patience brings perfection. Cook them over low to medium heat with a bit of olive oil, and try not to stir too often; this allows them to evenly develop a deep, sweet caramelization. However, it’s important to keep a watchful eye on them, as they can quickly go from perfectly caramelized to burnt. A little attentiveness and occasional stirring are key to achieving that ideal balance of sweetness without burning.
Any leftovers reheat very well in the microwave.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch
Method: Sautéed
Cuisine: American