Breakfast Tofu Scramble
Published Nov. 2, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(14- to 16-ounce) block firm or extra-firm tofu, drained
- 3tablespoons maple syrup, plus more for serving
- 2tablespoons soy sauce
- 1½teaspoons finely chopped fresh sage or 1 teaspoon dried sage
- ½teaspoon hot sauce, plus more for serving
- 2garlic cloves, finely grated
- Salt and pepper
- 2tablespoons extra-virgin olive oil
Nutritional analysis per serving (3 servings)
256 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 14 grams protein; 627 milligrams sodium
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
- Step 1
Set the tofu on one of its large flat sides and cut it in half horizontally. Pat dry and wrap in 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.
- Step 2
In a measuring cup or bowl, combine the maple syrup, soy sauce, sage, hot sauce and garlic with 2 tablespoons water.
- Step 3
Unwrap the tofu and season all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu and cook until golden brown and crisp, 3 to 6 minutes per side.
- Step 4
Reduce heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the maple-sage mixture and cook, stirring and continuing to break up the tofu, until the sauce is absorbed and the tofu is golden brown, 2 to 4 minutes. Season with more salt, hot sauce and another drizzle of maple syrup until it’s your desired balance of sweet, savory and spicy.
Private Notes
Comments
For even more sausage flavor try toasting some crushed fennel seeds in the pan before adding the seasoned tofu. Delish!
Very tasty. The only thing I changed was to pre-crumbling the tofu in a food processor before searing it. This creates more crispy edges, and is less messy than trying to chop it up with a spatula in the frying pan.
Great flavors. After frying the tofu slabs, breaking through the bottom crust with a wooden spoon is a messy challenge. Next time I'll transfer the fried slabs to a cutting board and have at it. I prefer a more savory breakfast, so I cut maple syrup from 3TB to 1TB and doubled the Cholula. Next time, Gochujang paste!
If you're going to press the tofu (which I pretty much always do—better texture and better absorbing other flavors), do it before you cut it in half unless you can somehow cut it precisely in *half*. I put it in a cake tin with another cake tin on top, with about 6 pounds on top of that for one block of firm tofu—no need for towels. 10 minutes is long enough to get out a lot of liquid, and 20 minutes will get out as much as is going to come out.
Tofu works, but—having tried this multiple times, I highly suggest substituting tempeh for tofu—you get a depth of flavor and texture that is much more reminiscent of the breakfast meat this recipe is trying to evoke. The tempeh also will take in some of the sauce (like tofu) but more will cling to the outer texture of the crumbles, rather than completely soaking in.
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