perfectly seasoned tofu scramble

Perfectly Seasoned Tofu Scramble | Plant Based Scotty

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.

Perfectly Seasoned Tofu Scramble | Plant Based Scotty

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.

Perfectly Seasoned Tofu Scramble | Plant Based Scotty
Perfectly Seasoned Tofu Scramble | Plant Based Scotty

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.

Perfectly Seasoned Tofu Scramble | Plant Based Scotty

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 PancakesYou could even try it with my Healthy Zucchini Potato Fritters.

Whichever combination you choose, savor every bite!

Perfectly Seasoned Tofu Scramble | Plant Based Scotty

perfectly seasoned tofu scramble

perfectly seasoned tofu scramble

Prep Time
Total Time 
15 minutes
15 minutes
Prep Time:
15 minutes
Total Time: 
15 minutes
Servings:
2
Cuisine:
vegan
Category:
breakfast
Diet:
gluten free, oil free option, high protein
Author:
plant based scotty

ingredients :

1 package extra firm tofu, pressed and drained*

1 tsp basil

1/2 tsp dill

1/4 cup nutritional yeast

3/4 tsp sea salt

1/2 tsp garlic powder

1/2 tsp onion powder

pinch of black pepper for serving

1 tbsp extra virgin olive oil (oil-free option – use 2 tbsp veggie broth***)

serve with :

roasted red potatoes

avocado toast

notes :

Are cooking for a large group? Simply double the ingredients!

*To drain tofu: remove it from packaging and wrap with a couple paper towels or clean dish towel. Place it in between two plates and set a can of anything on top. Allow to drain for minimum of 10 minutes, and up to 30 minutes (I usually drain mine for 15 minutes).

**As your tofu cooks in the pan, it will become firm. If you like runny tofu, decrease cooking time. If you like firm tofu, cook to time or longer.

***If you use veggie broth in place of EVOO, heat herbs for only 5 seconds in the pan.

directions :

  1. Place a large-rimmed skillet or cast-iron over medium-high heat.
  2. Once the pan is hot, add 1 tbsp EVOO and immediately add dried basil and dill. Heat for 10 seconds and crumble the tofu in between your fingers and into the pan; stir so that the herbs coat the tofu.

  3. Finally, add nutritional yeast, salt, garlic powder, and onion powder and mix to coat the tofu once more. Cook for 8-10 minutes or until lightly browned**, stirring frequently to prevent excess sticking (some will occur naturally).

notes :

Are cooking for a large group? Simply double the ingredients!

*To drain tofu: remove it from packaging and wrap with a clean dish towel or a couple paper towels. Place it in between two plates and set a can on top for added weight. Allow to drain for minimum of 10 minutes, and up to 30 minutes (I usually drain mine for 15 minutes).

**As your tofu cooks in the pan, it will become firm. If you like runny tofu, decrease cooking time. If you like firm tofu, cook to time or longer.

***If you use veggie broth in place of EVOO, heat herbs for only 5 seconds, instead of 10.

Perfectly Seasoned Tofu Scramble | Plant Based Scotty
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4 Comment(s)

  1. debbie
    October 31, 2018

    thanks for including an oil free version. very helpful to know that would work too

    1. Scotty
      October 31, 2018

      You’re very welcome Debbie. I’m glad this resonated with you.

  2. Lori
    November 24, 2018

    Thanks Scotty! This recipe lived up to its name. This is the first tofu scramble I’ve made that had my husband declare that he prefers your recipe to real eggs. Victory as we are working on becoming a completely vegan family.

    1. Scotty
      November 25, 2018

      Thanks for sharing Lori! It makes me incredibly happy to hear your husband’s declaration.

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