Wanna learn how to make the best tofu scramble? Choose the right texture of tofu and use lots of aromatics. This version with browned onions and tomatoes is packed with flavor and reheats surprisingly well.
If you’ve been around TNB for a while, you’ve probably assumed that I’m vegan. While I fully support and admire that lifestyle (duh), I have not yet entirely crossed the border. Truly abstaining from all animal products – from sushi to leather shoes to chapstick – is a big commitment. I do my best, of course, but I’m not there yet.
And even though I do only cook with plant-based ingredients, the one non-vegan food we still keep in our fridge is eggs. We eat them rarely, but they’re just so dang convenient for quick meals. (I always look for the Certified Humane label.)
Nonetheless, I have been experimenting with how to make the best tofu scramble, which has some serious advantages over eggs. This version with browned onions and tomatoes is anything but bland and has the perfect fluffy texture. Let’s dive in!
What’s a Tofu Scramble
If you’re not familiar, scrambled tofu is the plant-based answer to scrambled eggs. It has a similar look and texture to eggs, and is endlessly customizable. One major advantage of scrambled tofu over eggs: you can cook them in advance and reheat as needed (unlike eggs, which have to be eaten right away). That means you can make a big batch and have it ready for the week. (Tofu also has a significantly smaller carbon footprint than eggs, as well as zero cholesterol.)
How to Make the Best Tofu Scramble
Tofu on its own is pretty bland, which means most tofu scrambles out there are too. But, tofu is great at submitting to other flavors so the key to a great scramble is to spice it up with other ingredients. Another key is to use the right texture of tofu – either soft or firm. I find that silken tofu is too wet for a scramble, while extra firm is too dry.
What’s In This Tofu Scramble
The sweet-savory combination of browned onions and juicy tomatoes form the foundation of this flavor-packed scramble. There’s also Sriracha and smoked paprika for heat and smokiness, respectively. Plus, a bit of turmeric (to give it the yellow hue of eggs) and a squeeze of lemon to brighten everything up. (This technique is a fusion of the recipes found in The Complete Vegan Cookbook and Ottolenghi’s Simple).
Brown the Onions: Heat olive oil in a non-stick pan over medium heat and add sliced onions with a pinch of salt. Cook, stirring frequently to prevent burning, until the onions are soft and browned in places, 15 to 20 minutes.
Add Tomatoes and Seasonings: Next, add a diced tomato, sriracha, smoked paprika, turmeric, and lots of black pepper. Cook for a few minutes, just until the tomatoes release some juice.
Crumble the Tofu: Meanwhile, crumble a block of tofu with your fingers. The pieces should resemble bits of scrambled egg – not too big, not too small.
Add the Tofu: Lastly, add the tofu to the skillet, along with some lemon juice and salt, and cook for a few minutes to warm through.
How to Reheat Tofu Scramble
This tofu scramble holds its texture well and can be refrigerated for up to 4 days. Reheat in the microwave, or on the stove in a non-stick pan. This tofu also makes a great filling for breakfast tacos and burritos.
More Breakfast/Brunch Ideas…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full RecipePrint
This scrambled tofu with browned onions and tomatoes is packed with flavor and reheats surprisingly well.
- 2 tablespoons extra virgin olive oil
- 2 small yellow onions, sliced
- Fine sea salt, to taste
- 1 large vine tomato, finely diced (see note below)
- 1 to 3 teaspoons Sriracha (or similar hot sauce), to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric
- Freshly ground black pepper, to taste
- One 14-ounce block soft or firm tofu, crumbled
- 1 to 2 tablespoons lemon juice, to taste
- Fresh herbs like cilantro, dill, parsley, or scallions, for serving
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the onions with a pinch of salt and cook, stirring frequently to prevent burning, until brown and crispy in places, 15 to 20 minutes.
- Add the tomatoes, sriracha to taste, 1/2 teaspoon paprika, 1/4 teaspoon each salt and turmeric, and lots of ground pepper. Cook until the tomatoes release some of their juice, 2 to 3 minutes.
- Add the tofu and 1 tablespoon lemon juice. Stir to combine – the tofu should turn yellow now. Cook just until the tofu is warmed through, 2 to 3 minutes more.
- Taste and season with more lemon juice or salt, if needed. Garnish with herbs before serving.
You can sub the tomato with 1 cup canned diced tomatoes.
- Serving Size: 1/4 of the recipe
- Calories: 170
- Fat: 11.3 g
- Carbohydrates: 12.9 g
- Fiber: 3.5 g
- Protein: 9.5 g
Keywords: onions, tofu, scramble, breakfast, brunch