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    Home > Recipes > Vegan Breakfasts

    The Best Scrambled Tofu

    Updated: Feb 14, 2023 | Published: May 7, 2017 | by Amanda | 8 Comments

    Skip to Recipe

    While I've made scrambled tofu one hundred different ways, this gorgeously soft, lightly spiced version, inspired by the clever cooks at Smith & Daughters, is hard to beat. With pan-fried tofu, garlic and peppers tossed through a wonderfully creamy, cheesy sauce this Inspired Scrambled Tofu is the perfect partner to a rainy Sunday morning.

    With pan fried tofu, garlic and peppers tossed in a creamy, cheesy vegan sauce this Inspired Scrambled Tofu is the perfect partner to a rainy Sunday morning

    With pan fried tofu, garlic and peppers tossed in a creamy, cheesy vegan sauce this Inspired Scrambled Tofu is the perfect partner to a rainy Sunday morning

    Sunday mornings are one of the week's little blessings that can pass you by in a matter of...well, hours. I love Sunday mornings; for a time it feels like the world has been put on pause and we can all breathe in an out and in and out again. Washing not done? Do it Monday, that's what Mondays are for. Still in your jimjams? Who cares, you're not going out anyway. This morning it rained and it rained and then it rained a little more. But inside our house it was toasty warm and just a little bit blissful.

    With pan fried tofu, garlic and peppers tossed in a creamy, cheesy vegan sauce this Inspired Scrambled Tofu is the perfect partner to a rainy Sunday morning

    Sunday mornings beg for lazy breakfasts. Think "whole wheat vegan pancakes, hot chocolate and mashed potato cheese waffles". Or this inspired soft scrambled tofu - just the thing to kickstart a day of doing absolutely nothing of note. It is the perfect accompaniment to reading the paper or crawling back under the covers.

    This soft scrambled tofu is one of the few dishes that our family eats together without any duress. The Husband doesn't like eggs and has always ordered scrambled tofu at cafes, he just happens to have his with a side of bacon. Insert raised eyebrows [here]. The Elf eats her scramble, sometimes she doesn't. As with all things Elf, it depends on which direction the wind is blowing or whether Mercury is rising. I am not sure of the science but I do know the odds are higher than average that she'll eat her scramble especially with a heaping pile of fresh toast.

    TOFU INSPIRATION

    Shannon and Mo from Smith & Daughters serve up a soft scrambled tofu that is a little bit spicy, a little bit creamy and utterly decadent. It is, dare I say, a little eggy. While the original recipe is buttery and rich, I have pared some of the ingredients back a smidge to create a slightly lighter version. It is still rich and wonderful just a little less buttery. I have included the original measurements in the recipe below for those that want to try it.

    Close up of plate of scrambled tofu on toast in white bowl

    While we hunker down to wait out the rain in a fort made of pillows, I am grateful for a few hours of nothing of note. In no time the reality of a new working week will beckon but for now we have cartoons, pyjamas and a lazy breakfast of inspired scrambled tofu.

    There are worse things. Sigh.

    *Smith & Daughters: Vegan Eats, A Cookbook (that happens to be vegan)

    Hungry for More Plant-Based Goodness?  Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all the latest news and updates.

    Make This Recipe

    An image of a man holding a skillet of scrambled tofu

    Inspired Scrambled Tofu

    With pan fried tofu, garlic and peppers tossed in a creamy, cheesy vegan sauce this Inspired Scrambled Tofu is the perfect partner to a rainy Sunday morning
    5 from 6 votes
    Print Pin Rate
    Course: Breakfast/Brunch
    Cuisine: Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories: 253kcal
    Author: Amanda Logan

    Ingredients 

    Scrambled Tofu

    • 500 grams firm tofu drained
    • 2 garlic cloves finely chopped
    • ½ brown onion finely chopped
    • 1 green capsicum de-seeded and finely chopped and/or ½ jalapeño, finely chopped (de-seeded for less heat)
    • 1 tablespoon vegan butter
    • 1 tablespoon olive oil
    • ⅓ cup fresh herbs - I used coriander

    Sauce

    • ¼ cup all-purpose flour
    • ¼ cup nutritional yeast
    • ¼ teaspoon ground turmeric
    • ¼ teaspoon sweet paprika
    • ½ teaspoon sea salt
    • ¾ cup soy or dairy-free milk the original recipes uses 1 cup - 250ml
    • ½ cup vegan chicken or vegetable stock omit this for the original recipe
    • 1 teaspoon dijon mustard
    • 1 tablespoon vegan butter the original recipe uses 2 tablespoons
    • lemon to serve

    Instructions

    • To make the sauce, combine the flour, spices, yeast and salt in a medium saucepan over low to medium heat. 
    • Slowly add the milk, whisking constantly. 
    • Add the stock while whisking.
    • Continue whisking until the sauce begins to thicken. Turn the heat to low and add the dijon mustard and butter, stirring to combine.
    • With the heat as low as possible, cook the sauce for 5 minutes, whisking often. 
    • Meanwhile to make the scrambled tofu, heat the butter and oil in a large fry pan. Add the onions and garlic with a pinch of salt and sauté until the onion is browned slightly. 
    • Add the peppers and/or jalapeños and cook for one minute.
    • Crumble the tofu in to the pan and pan fry, without stirring until one side of the tofu is lightly toasted. Remove any excess liquid with a spoon.
    • To serve, gently fold the tofu through the reserved sauce and add fresh herbs. If you find the sauce is quite thick, add a spoon of water and stir through before folding the tofu through. 
    • Serve with toast and a wedge of lemon
    Prevent your screen from going dark

    Nutrition

    Calories: 253kcal | Carbohydrates: 15g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Sodium: 497mg | Potassium: 190mg | Fiber: 3g | Sugar: 3g | Vitamin A: 765IU | Vitamin C: 29mg | Calcium: 227mg | Iron: 2mg
    Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.
    A man holding a skillet of scrambled tofu with text
    Man holding a skillet of scrambled tofu with text
     
    « Old Dogs and Vegan Lemon Curd Doughnuts
    Vegan Mashed Potato Cheese Waffles (GF) »

    Comments

      5 from 6 votes (5 ratings without comment)

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    1. Maraika says

      November 22, 2022 at 7:46 pm

      5 stars
      Best Tofu Scramble I have ever made. It was easy and very very tasty. I only changed the green pepper to red pepper as that is what I had at hand and I did not add Coriander but some other green leaf. I added a pinch of Kala Namak before serving. I made it fo my own dinner but husband ate most of it and left his other meal for the next day. Will be making this again and again. Thank you for the recipe.

      Reply
      • Amanda says

        November 23, 2022 at 12:21 pm

        Oh, that's fantastic to hear Maraika! Thank you. I add a touch of Kala Namak to mine too now. I will be adjusting the recipe to include it soon.
        I am so grateful you took the time to write. Thank you. xx

        Reply
    2. Shaun says

      May 22, 2022 at 3:08 am

      This is the best tofu scramble I’ve ever had. The only thing I added to it was black salt. Otherwise, this was rich. I’m generally lukewarm on tofu scramble because at restaurants it’s always tofu with a little bit of curry powder on it. But this….this is what tofu scramble should be.

      The nutritional yeast is the key!

      Reply
      • Amanda says

        May 22, 2022 at 9:34 am

        Yayyy! Thanks so much for taking the time to let me know, Shaun. I add black salt to mine too now (how great it that stuff!?) so I might tweak the recipe to add it - thanks for reminding me ;-). Have a great day and thanks again.

        Reply
        • Shaun says

          August 08, 2022 at 2:32 am

          Thanks for commenting back!

          I also just recently tried making a GF version by replacing the wheat flour with cauliflower flour. I figured that cauliflower has some of the same sulfur flavors that would make something eggy. And it was amazing!

          Reply
          • Amanda says

            August 08, 2022 at 7:06 am

            Hey Shaun,

            That sounds amazing!
            Funnily enough, I have been playing with a new version of this recipe recently where you don't have to make a roux but rather heat up a mixture with cornflour in it to make the sauce - so much quicker. I've also added black salt. So good! I'll post it soon.

            Thanks so much for taking the time to comment 🙂

            Reply
    3. Eleanor Stanley says

      May 08, 2017 at 5:33 pm

      Do the peppers go in at the same time as garlic and onion?

      Reply
      • Amanda says

        May 08, 2017 at 9:03 pm

        I am such a goose! I have amended the recipe. Add the peppers or jalapeños after the garlic and onion and cook for 1 minute before adding the tofu. Thanks Eleanor.

        Reply
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