Recipe
Scrambled tofu aka vegan scrambled eggs
A tofu scramble that actually scrambles — soft, seasonable, and fast. Smoked paprika gives it the color and gentle smoke you would expect from a pan of eggs. Brilliant on toast at breakfast, or loaded into a burrito for a quick dinner.
Ingredients
- 1 tspof cumin
- 2 clovesof garlic
- olive oilolive oil
- half an onionhalf an onion
- pepperpepper
- saltsalt
- 1 tspof smoked paprika
- handful of spinachhandful of spinach
- 11 pack of tofu (I used Yutaka)
Cook's notes
- Drain the tofu well and crumble it into uneven chunks, not dust — uneven texture is what makes it feel scrambled.
- Add the paprika when the onion is in the pan so it blooms in the oil before the tofu goes in.
- Season early. Tofu absorbs flavor as it cooks, so a little again at the end keeps the top tasting as good as the middle.
Recipe questions
- Which tofu should I buy?
- Firm or extra-firm. Silken tofu will collapse into porridge, which is a different (still edible) thing entirely.
- What are the best add-ins?
- Sautéed mushrooms, spinach, and a pinch of turmeric for extra color all work without changing the method. Black salt adds an eggy note if you have it.
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