Every good host needs a tofu scramble in their recipe arsenal. Something that can be whipped up quickly and easily doubled for when guests stay over.

Since I live away from all of my family, that was my motivation behind this recipe. 

Little did I know, the very week I tested this recipe, my mom flew into town and surprised me for my birthday! It was literally the perfect time to put this recipe to the test.

As you can see, it passed and is officially MOM approved.

Prep It

First things first, drain your tofu. By draining the excess liquid out of the tofu, it decreases the cooking time and allows other spices and marinades to help set the flavor.

To drain the tofu, remove it from the packaging and wrap in a clean dish towel or paper towel. Then, set it in between two plates and place a canned good on top to weigh it down. This helps squeeze out the excess water.

*There are plenty of tofu presses out there for purchase, but you can accomplish the same goal by using the steps above. However, if you’re dead set on purchasing on, I recommend this brand.

Allow the tofu to sit for a minimum of 10 minutes and up to 30 minutes. Any longer doesn’t add much benefit. As an example, I usually let mine sit for 15 minutes and that does the trick.

Cook It

Heat a large-rimmed skillet over medium high heat.

Allow the pan to heat thoroughly before you start the cooking process for best results. Test it by flicking some water onto the pan. If it sizzles, it’s ready to go.

Now, add one tablespoon of extra-virgin olive oil (EVOO) and immediately add your dried basil and dill (this helps enhance the fragrance of the herbs for a better dining experience). Heat the herbs for 10 seconds, then crumble the tofu between your fingers into the pan.

*If you’re oil free, add two tablespoons of vegetable broth in place of EVOO, then add herbs into the pan for only 5 seconds, instead of 10.

Once the herbs are heated, mix them together with the tofu.

Finally, add the rest of your seasonings and spices into the pan and stir once more to evenly coat.

Continue cooking tofu for 8-10 minutes, stirring frequently to prevent excess sticking (although some sticking will occur naturally, especially with cast-iron).

Pro Tip*

Keep the sticking to a minimum by adding one tablespoon of vegetable broth or water into the pan as needed. This keeps added oil to a minimum as well.

Eat It

Just like that, you have a perfectly seasoned tofu scramble ready to eat! Enjoy with a side of roasted red potatoes, avocado toast, or any of your other favorite breakfast side dishes.

Try it with a Green Smoothie or even some Cinnamon Swirl Pancakes. You could even try it with my Healthy Zucchini Potato Fritters.

Whichever combination you choose, savor every bite!