Look, I’m not gonna stand here and pretend tofu is everyone’s idea of a good time. But this scrambled tofu with herbs? It’s like the cool cousin tofu never told you about. Whether you’re vegetarian, vegan, or just someone who accidentally bought tofu and now has no idea what to do with that weird white block in your fridge—I’ve got you covered.
Why This Recipe is Awesome
First off, this scrambled tofu is ready in about 10 minutes, which means you can hit snooze an extra time and still have a proper breakfast. It’s packed with protein but won’t leave you in a food coma like those eight-egg omelets your gym buddy makes. Plus, it’s basically a blank canvas for whatever herbs you’ve got slowly dying in your fridge drawer. Waste not, want not!
Oh, and for my “but where do you get your protein?” friends—tofu packs about 8 grams per serving. That’s right, Karen, plants have protein too.
Ingredients You’ll Need
- 1 block (14 oz) firm or extra-firm tofu — the soft stuff will turn into sad mush
- 2 tablespoons olive oil — the good stuff if you’re fancy, the cheap stuff works too
- 1 small onion, diced — tears are part of the cooking process, embrace them
- 2-3 garlic cloves, minced — vampires beware
- 1/4 teaspoon turmeric — for that “yes, this is totally eggs” yellow color
- 1 tablespoon nutritional yeast — AKA vegan fairy dust
- 2 tablespoons fresh herbs (thyme, basil, chives, parsley—whatever’s not completely wilted)
- Salt and pepper to taste — be generous, tofu needs help
- Optional: 1/4 teaspoon smoked paprika — for that “I actually know what I’m doing” flavor
Step-by-Step Instructions
- Drain your tofu. Really drain it. Press it between paper towels like you’re trying to get a confession out of it. Water is the enemy here.
- Heat the olive oil in a non-stick pan over medium heat. Add the diced onion and cook until it’s translucent (about 3-4 minutes). Add the minced garlic and cook for another minute. Your kitchen should now smell like you know what you’re doing.
- Crumble the tofu directly into the pan with your hands. Yes, get in there and squish it up. Channel your inner child playing with Play-Doh. Aim for pieces that resemble scrambled eggs, not tofu dust.
- Sprinkle the turmeric, nutritional yeast, salt, pepper, and smoked paprika (if using) over the tofu. Stir well to distribute the spices evenly. The turmeric will turn everything a lovely egg-yellow color that will fool absolutely no one but looks nice anyway.
- Cook for about 5 minutes, stirring occasionally. You’re not looking for any color change here—tofu doesn’t “cook” like eggs. You’re just heating it through and letting it absorb flavors.
- Add your fresh herbs in the last minute of cooking. Stir gently to incorporate them without completely wilting them.
- Taste and adjust seasonings. Does it need more salt? It probably needs more salt. Tofu is basically a flavor sponge.
Common Mistakes to Avoid
Not draining the tofu properly. Unless you’re aiming for “scrambled soup,” press that water out! Soggy tofu is sad tofu.
Using silken tofu instead of firm. Unless you want tofu pudding for breakfast (no judgment), stick with firm or extra-firm.
Under-seasoning. Tofu by itself tastes like a blank stare. Be generous with those herbs and spices. Live a little!
Expecting it to taste exactly like eggs. It’s tofu, friend. It’s delicious in its own right, but if you’re expecting a chicken to lay this, you’ll be disappointed.
Alternatives & Substitutions
No fresh herbs? Use dried ones, but cut the amount in half. They’re more potent, like that one friend who only needs one drink to get wild.
No nutritional yeast? You can skip it, but you’ll miss that subtle cheesy flavor. Try a sprinkle of your favorite vegan cheese instead.
Want some heat? Add a diced jalapeño with your onions or a dash of hot sauce at the end. Your sinuses will thank you.
Need more substance? Throw in some diced bell peppers, spinach, or mushrooms when you’re cooking the onions. Vegetables: turning “I’m still hungry” into “I’m stuffed” since forever.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
You can, but reheated tofu can get a bit rubbery. If you’re meal prepping, consider keeping the tofu mixture separate from any wrap or toast until you’re ready to eat.
Is this actually going to fool my egg-loving friend?
LOL, no. But it might convince them that tofu doesn’t taste like wet cardboard, and that’s a win in my book.
Can I use different spices?
Absolutely! Indian spices like cumin and coriander are fantastic. Italian herbs? Great. Taco seasoning? Why not! Tofu is basically the chameleon of the food world.
How long does this keep in the fridge?
About 3-4 days in an airtight container. But honestly, it’s so quick to make fresh that unless you’re really into meal prep, just make it on demand.
Do I really need nutritional yeast?
FYI, nutritional yeast gives that subtle umami flavor that makes this dish pop. You can skip it, but if you eat plant-based regularly, it’s worth having in your pantry.
Final Thoughts
So there you have it—scrambled tofu that’s actually delicious, quick to make, and versatile enough to adapt to whatever you’ve got in your kitchen. It’s perfect for those mornings when you want something substantial but can’t be bothered with anything complicated.
Whether you’re a tofu skeptic or a plant-based pro, give this recipe a whirl. At worst, you’ve spent 10 minutes and a few bucks. At best, you’ve found your new favorite breakfast that won’t have you hunting for snacks an hour later.
Now go forth and scramble! Your taste buds—and that neglected block of tofu in your fridge—will thank you.
