I love tofu scramble. I started eating tofu scramble after I moved to Houston when we went to brunch places. Having an egg-free option for breakfast or brunch when we went out to eat. I didn't see any of that growing up in West Texas. It also became a good, high-protein weekday or weekend breakfast for me at home. I have a couple of go-to ways I like to make it: with Indian flavors like this recipe here or with Mexican-inspired flavors in today's recipe.
Tofu scramble is so easy to make. I love the flavors in mine but I also love the convenience of adding canned items because I'm always in a hurry. Especially in this season of my life. Canned foods are higher in sodium, yes. However, you can always opt for a low-sodium option. If there's no low sodium option, limit the additional salt you add to your recipes. Canned foods are also easier to use for busier lifestyles and give you an easier way to incorporate flavors and added vegetables!
How to make Tofu Scramble
- Press the tofu to drain the excess water. You can use a tofu press for this or you can wrap it in paper towels or cheesecloth and place a heavy item on top to drain all the water. I have done this without draining the water and it still turns out great but I think the flavors soak in a lot better if you press the excess water out. Crumble it all up after you’ve pressed it and set it aside.
- Heat some oil and add the chopped veggies. I used zucchini, spinach, bell peppers, onions, scallions, and cherry tomatoes. This is my favorite vegetable chopper ever to get perfectly diced veggies. If you're looking to roughly chop any vegetables, I love to use this Breville one.
- Add the flavors! Garlic, cumin, and Rotel (or diced tomatoes and green chilies or salsa).
- Mix in the crumbled tofu.
- Drizzle with some lime and cilantro and enjoy all the flavors alone or with some toast.
Ingredients & Variations
- Rotel. I love convenience so I add in a can of rotel. It is basically diced tomatoes and green chilies. If you don't use rotel often in your house, you can add salsa, or add in some diced tomatoes and chilis or jalapeños.
- Bell Peppers. I like to add bell peppers for an extra crunch. I used red bell peppers in mine but you can use any you have on hand!
- Herbs and Spices.
- Garlic. It always adds more flavor to your savory dishes.
- Kala Namak. Kala namak is also known as Indian black salt or Himalayan black salt. This ingredient gives your dishes that umami flavor which is known to resemble the egg-like flavor in dishes like tofu scramble. You can buy it at any Indian grocery store. Most regular grocery stores now sell this as well.
- Nutritional yeast. Nutritional yeast is a complete protein (has all 9 essential amino acids) and a great source B vitamins, especially B12. Great addition to your foods for vegan and vegetarians!
- Cilantro and hot sauce. I like to chop the cilantro and add to the top before serving! My favorite sauce to drizzle at the end is Chalula but you can drizzle any of your favorites on here!
More Breakfast Recipes
- Vegetarian Hashbrown Casserole
- Sweet Potato and Tofu Breakfast Hash
- Miso Avocado Toast With Chickpeas
- Dark Chocolate Granola
- Homemade Coconut Almond Granola
- Chocolate Chia Overnight Oats
- Blueberry Chia Pudding
More Tofu Recipes
- Easy Tofu Recipe
- Maggi Masala Noodles with Vegetables and Tofu
- Sweet Potato and Tofu Breakfast Hash
- Vegan Tofu Tacos with Peanut Sauce
- Vegetable Pad Thai with Marinated Tofu
If you loved this Easy Tofu Scramble Recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails so you never miss a new recipe!
Easy Tofu Scramble
- 1 package tofu (16 oz)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can rotel (10 oz), drained, or ½ cup salsa*
- 1 bell pepper, diced
- ½ teaspoon kala namak, Indian pink salt
- ¼ teaspoon black pepper
- 2 tablespoons nutritional yeast
- cilantro to garnish
- favorite hot sauce to garnish
- Press the tofu by using a tofu press or by wrapping it in an absorbent towel and placing something heavy on it to remove excess water (or use a tofu press). After the tofu is pressed, cube the tofu.
- In a medium skillet, heat oil and add onions and garlic until fragrant.
- Add the bell peppers and cook for about 1 minute. I like to keep my bell peppers with a slight crunch, if you prefer yours softer, cook for an additional 2-3 minutes.
- Add the can of rotel and cook for about 5 minutes allowing any liquid to evaporate.
- Add the tofu, kala namak, black pepper, and nutritional yeast. Cook for about 5-7 minutes allowing the flavors to soak into the tofu and to evaporate any excess water that didn't press.
- Serve warm. Garnish with cilantro and Chalula or your favorite hot sauce. Serve with toast or include in breakfast burritos!
- If you do not have Rotel, you can use diced tomatoes and a diced green chili canned or fresh!
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