A few years ago, before most restaurants had explicitly vegan/vegetarian items on the menu, my great-aunt told me about the humble tofu scramble, which now frequents many brunch menus. When she told me about this dish, I was just a naive 13-year-old who didn’t understand why anyone would choose to make a scramble out of tofu instead of eggs, a much more common dish at my home so I nodded politely and completely wrote the idea off. I don’t know if anyone reading this has eaten overcooked microwave eggs before, but they were my parents go to breakfast for me as a kid and also my own personal nightmare. Hmm, maybe this is why I’ve never been a big breakfast eater… But I digress.
Flash forward five years and I’m sitting in a little cafe in my college town ordering a tofu scramble trying to counteract the night before. I don’t know if it was my hungry, hungover state or if it truly was, but the first bite was magical.
Missing the dish when I went home, I started playing around with ingredients and I think I’ve finally perfected the tofu scramble. I’m so excited to share it with y’all!
This is my go-to dish because it is so easy! Since I’m usually only cooking for one, I almost never finish a block of tofu without it going bad. So to reduce my waste, I usually cut it into portions and freeze it. This gives it a whole different texture (more crumbly and dry), but it works perfectly for scrambles- after you unthaw it of course. You can unthaw the tofu by letting it sit out in the fridge for a couple of hours or for a quicker solution, just run it under warm water and squeeze out the excess liquid.
Recipe (serves 1)
1/4 of a 16 oz block of extra firm tofu
1/2 small onion chopped
1/2 red bell pepper chopped
3 TBS Cumin
1-2 TBS olive oil
Salt and pepper to taste
- Heat the olive oil over medium heat and add the red bell pepper and onion until the onion is translucent.
- Crumble the tofu and add it to the pan.
- Mix in the cumin, salt, and pepper. You can adjust the amount of cumin, but I like the tofu to be completely coated in it.
- Using a spatula, press down on the tofu until it sizzles. It should form a light brown crust on it.
- Remove from pan and transfer to a plate.
- Serve with a piece of wholemeal toast such as Ezekiel brand or half an avocado, a handful of greens and 1/4 cup of salsa or siracha for dipping.