Breakfast Tofu Scramble

By Ali Slagle

Published Nov. 3, 2022

Breakfast Tofu Scramble
Johnny Miller for The New York Times. Food Stylist: Cybelle Tondu.
Total Time
20 minutes
Rating
5(691)
Comments
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This tofu scramble is as good for breakfast with coffee and pancakes as it is for dinner with rice and roasted vegetables. And it’s a cinch to make, even with just one eye open: Sear large slabs of tofu, then break them into irregular pieces. The craggy edges of the tofu absorb a seasoning mixture that’s reminiscent of breakfast sausage: sweet from maple syrup, herbaceous from sage, and spicy from hot sauce and black pepper. Feel free to add vegetables that are already cooked, or that cook in 2 minutes, along with the maple-sage mixture, but if you do so, you may want to increase the seasoning accordingly.

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Ingredients

Yield:2 to 3 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. Step 2

    In a measuring cup or bowl, combine the maple syrup, soy sauce, sage, hot sauce and garlic with 2 tablespoons water.

  3. 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.

  4. 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.

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Ratings

5 out of 5
691 user ratings
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Comments

Maura

For even more sausage flavor try toasting some crushed fennel seeds in the pan before adding the seasoned tofu. Delish!

Wendy

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.

Robert Fenerty

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!

Lachlan M.

I like doubling the sauce, adding vegetables like diced carrot, and serving it over pumpernickel bread toast

Lucas

I make this with smoked maple syrup. If you can get your hands on that, I recommend it highly. Like others, I do my own thing with the tofu technique: I shave it on the wide narrow “slicer“ side of my grater, press the pile for 10 seconds with paper towels, season it, and add to just 1 tablespoon of olive oil over medium high. With these crispy tendrils and shavings, the texture is reminiscent to Shawarma or gyro meat. Add the hint of smoke, and the meatiness quotient is HIGH. Thank you for my all-time favourite tofu recipe.

zea mays

Good flavor but the texture was unexpected. A lot of liquid was added which made it closer to a silken tofu texture rather than sausage. I would maybe reduce the amount of water added next time. Adjustments made: reduced to 2 tbsp maple syrup (plenty sweet), substituted oregano

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