Classic Tofu Scramble

Breakfast

Classic Tofu Scramble

Crumbled tofu browns in a skillet before a turmeric-seasoned soy milk mixture coats the pieces.

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Yield
4 servings
Cuisine
American

Serving ideas

Finish with sliced scallions.

Ingredients

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  • 14 oz firm tofu
  • 1/2 cup soy milk
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp chili powder
  • 1/4 tsp ground turmeric
  • ground black pepper
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • thinly sliced scallions

Before you cook

For a softer scramble, stop while a little sauce remains in the skillet.

How to make Classic Tofu Scramble

  1. Slice the tofu horizontally into two slabs. Blot the slabs between towels, replace the wet towels and weight the tofu with a heavy skillet for 20 minutes.

  2. Whisk the soy milk with nutritional yeast, garlic powder, onion powder, chili powder, turmeric and black pepper. Crumble the drained tofu into roughly 1/2-inch pieces.

  3. Heat the oil in a nonstick skillet over medium heat. Add the tofu and salt and cook, stirring occasionally, until browned in spots, 4 to 5 minutes.

  4. Rewhisk the soy milk mixture and add it to the skillet. Stir until the liquid reduces and coats the tofu, about 1 minute.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Classic Tofu Scramble

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Crumbled tofu browns in a skillet before a turmeric-seasoned soy milk mixture coats the pieces.
Print Recipe
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  •  
    14 oz firm tofu
  •  
    ½ cup soy milk
  •  
    1 tbsp nutritional yeast
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp chili powder
  • Golden yellow ground turmeric in a small white prep bowl¼ tsp ground turmeric
  • ground black pepper
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  •  
    thinly sliced scallions

Instructions
 

  1. Slice the tofu horizontally into two slabs. Blot the slabs between towels, replace the wet towels and weight the tofu with a heavy skillet for 20 minutes.
  2. Whisk the soy milk with nutritional yeast, garlic powder, onion powder, chili powder, turmeric and black pepper. Crumble the drained tofu into roughly 1/2-inch pieces.
  3. Heat the oil in a nonstick skillet over medium heat. Add the tofu and salt and cook, stirring occasionally, until browned in spots, 4 to 5 minutes.
  4. Rewhisk the soy milk mixture and add it to the skillet. Stir until the liquid reduces and coats the tofu, about 1 minute.

Notes

For a softer scramble, stop while a little sauce remains in the skillet.
Adapted from Taylor Ann Spencer, Delish.

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