Tofu Scramble

By Ali Slagle

Published May 20, 2019

  • Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
15 to 45 minutes
Rating
4(1,962)
Comments
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This quick scramble is a combination of flavors and textures that will surprise and delight tofu-lovers and doubters alike. Soy sauce, turmeric and cumin provide bold seasoning, while searing the block of tofu on both sides before breaking it up yields plenty of crispy bits as well as tender ones. You can add cooked vegetables, leafy greens, beans, cheese or nutritional yeast with the scallions in Step 4, though you may want to increase the seasoning depending on the amount of extras you add. You can also swap in hot sauce, mustard or tahini for the soy sauce and play around with spice combinations, but don’t skip the splash of water — it helps the tofu soak up all the flavors. Serve with toast, tortillas, salad or breakfast potatoes.

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Ingredients

Yield:4 servings

  • 1 (14-ounce) block firm or extra-firm tofu

  • 1 tablespoon low-sodium soy sauce or tamari

  • ½ teaspoon ground turmeric

  • ½ teaspoon ground cumin

  • Kosher salt and black pepper

  • 2 tablespoons canola oil

  • 2 scallions, trimmed and thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

4 grams carbs; 147 calories; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 1 gram fiber; 275 milligrams sodium; 10 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the block of tofu in half horizontally as you would a hamburger bun. Pat both pieces dry and wrap in paper towels. If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes. (This helps remove moisture so the tofu retains its shape better during cooking.)

  2. Step 2

    In a measuring cup or bowl, combine the soy sauce, turmeric and cumin with 2 tablespoons water.

  3. Step 3

    Unwrap the tofu and season on all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu blocks and cook until golden brown and crisp on the bottom, 3 to 4 minutes. Flip the tofu and cook until golden brown and crisp on the other side, another 3 to 4 minutes. If the tofu is emitting water, hold the tofu with a spatula and pour the water out of the pan.

  4. Step 4

    Lower the heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the scallions and the seasoning mixture and cook, stirring and continuing to break up the tofu, until absorbed, about 2 minutes. Serve immediately.

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Ratings

4 out of 5
1,962 user ratings
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Comments

ESylvester

This was so delicious!! What a great technique for cooking tofu that turns out crispy and satisfying. It really beats flipping cubes of tofu to get all sides crispy and the scrambled egg-like quality was great. We had in it corn tortillas with lime, cilantro, avocado, and sriracha. So good!!

Chrishpl

A really nice way to cook tofu, nice and fast. Added black beans and a handful of kale in step 4; like others, I put the mixture in some corn tortillas with avocado - and voila', an easy dinner! Will no doubt make again!

Rachel J.

First time I made this per the directions, and agree with the comment about blandness. Made a second time—adding onions, doubled measurements for spices and soy sauce (I used coconut aminos) and found it more to my liking. Think it’s a good recipe to tweak and ultimately make your own. Great starter for someone wondering what to do with tofu. Comes together quickly for breakfast or dinner.

Mary Lou

Delicious and easy! I’ve made it w both extra firm tofu and silken tofu. I did decrease the oil I used the second time with the silken tofu.

Carol

Very tasty and easy to make. I used regular firm tofu and pressed it between a clean dishtowel with my hands. It was delicious on its own, but I added it to an Asian greens/tomato/onion/garlic stir fry with soy sauce and Shaoxing wine. I should have omitted the salt on the tofu, so next time I will wait to add any salt.

Michelle

Loved this: I doubled the sauce as I knew I’d need more to cover the chard and collard greens which I sautéed and added to the tofu/scallion scramble. Searing the tofu as blocks before breaking it up is a great technique! We didn’t find it bland. Served it over brown rice. Yum.

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