For years, the only scrambled tofu I ever made required a seasoning packet called Tofu Scrambler. I loved that product. It had just the right blend of seasonings and thickeners to conjure some magical response out of the blandness that is bean curd and turn it into what I considered the perfect breakfast. The idea of making scrambled tofu without that packet never even passed through my mind because–why? Tofu Scrambler made scrambled tofu just like I liked it–until one day it didn’t.
It happened at first gradually and then abruptly. Someone at Tofu Scrambler Central changed the formula of my beloved packet, and though I tried to add back what seemed to be missing, it never was quite as good. And then one day it disappeared completely from the shelves of the local grocery store.
My family went scramble-less for a few months while I waited to see if T.S. would reappear, but as time went on and I realized that it probably wasn’t coming back, I also realized that it had been a crutch, unnecessary and expensive for both my family and, with its foil envelopes and cardboard box, the environment.
I figured I could duplicate the formula using ingredients I already had in my pantry, and so for a long time my scrambles were elaborate combinations of starches, nutritional yeast, and spices, like this one, that tried to mimic Tofu Scrambler.
I don’t know if my tastes changed or if I just became less tolerant of complex recipes, but eventually my scrambles became much simpler. These days I don’t even use a recipe, throwing in a teaspoon or two of whatever herb or spice sounds tasty in the moment. At some point, Tofu Scrambler came back to my local store, but I didn’t even notice because I didn’t need it anymore. When it comes down to it, all I really require to make scrambled tofu is nutritional yeast and a seasoning or two.
A few nights ago, I made my simplest scramble yet, seasoning it with only my favorite mild curry powder, Maharajah, which is fragrant with cumin and saffron (see those red threads–that’s the saffron). It’s so satisfying to me to be able to throw together a scramble in minutes–with no foil packet.
Ridiculously Easy Curry-Scrambled Tofu
Ingredients
- 1/2 green pepper , chopped
- 1/2 red pepper , chopped
- 8 ounces mushrooms , trimmed and sliced
- 2 cloves garlic , minced or pressed
- 14 ounces extra-firm tofu , drained, dried off, and cubed or crumbled
- 1 teaspoon good curry powder (or more, to taste)
- 1/8 teaspoon ground red pepper (or to taste)
- 1/4 cup vegetable broth
- 1 teaspoon salt (or to taste)
- 1 tablespoon nutritional yeast
- pinch black salt (kala namak), optional
Instructions
- Heat a non-stick skillet. Add the chopped peppers and mushrooms. Cook until they begin to soften, about 2 minutes. Add the garlic and cook another minute or two until mushrooms have darkened in color.
- Stir in the tofu, sprinkle it with curry powder and ground red pepper, and pour the vegetable broth over it. Cook on medium-high, turning gently with a spatula, until most of the liquid is evaporated and tofu is hot and beginning to brown in places. Stir in salt to taste along with nutritional yeast and black salt, if using. Keep warm until ready to serve.
Nutritional info is approximate.
More Tofu to Scramble:
Basic Scrambled Tofu at Post-Punk Kitchen
Garam Masala Tofu Scramble at 101 Cookbooks
Julie Hasson’s Yummy Tofu Scramble at Notes from the Vegan Feast Kitchen
Bianca’s Cheeze “Eggs” from Vegan Crunk
Monterey Frittata on this blog
Jessica @ Dairy Free Betty
Mmmm… this recipe (or a similar one) was the first way I ever tried tofu!! It’s sooo good!! 🙂
turtle3808
Oh man, flashbacks, I remember Tofu Scrambler from when I first became a vegetarian in junior high (17 years ago!). My mom used to buy it for me thinking that must be what vegetarians ate 🙂 (she bought a lot of packaged veg food, not knowing what to do with me). I haven’t had a tofu scramble in ages, I’ll have to give it a shot!
Audrey
This printed off great. I have a package of the terrible TS in my cupboard – a recent purchase – but I haven’t had the nerve to open it. I think I will donate it to some worthwhile cause and adopt your recipe.
Dominique
Hey Susan,
Thanks for another brilliant recipe 🙂 I have a question: you often use nutritional yeast in your recipes. I live in the Netherlands (western Europe), and I’ve never seen anything like that in the shelves over here (or in the UK, Belgium, France, etc.). Could you tell me if you know whether there’s a European equivalent to that ingredient? I’ve used Marmite in the past but I’ve been told it’s not a good substitute.
Thanks in advance!
Kenny
I found Marigold Engevita branded nutritional yeast in a local shop but it appears to be available from a few online shops in the UK and amusingly says it is made in the Netherlands
Hope that helps
Mare
@Dominique, I am from the Netherlands myself and you can buy “Edelgistvlokken” (nutritional yeast) in almost every healthfoodstore (natuurwinlel, biowinkel, etc.) from the brand Natufood. Hope this helpes!
@Susan, your blog is awesome! I love to come back often and see what you made up again 🙂 Pictures look great too!
Diane
Funny you should mention Tofu Scrambler. I picked up a box at Clark’s Market, a wonderful market and health food center in Loma Linda California or it maybe over the city line border just abuting on Loma Linda and it may really be in Redlands California but either way, we spent 2 1/2 months living in Loma Linda recently as my husband was being treated for prostate cancer at the famous LLUMC hospital. What a wonderful experience..and I don’t mean that viciously either. It truly is a wonderful hospital with wonderful staff and programs and the Proton Radiation Dept is one of the best in the country. My husband went thorough 45 Proton treatments over a course of 2 1/2 months, and we are very certain that the cancer has been eradicated and he had and has zero side effects. But with that said…..I have not tried the tofu sacrambler yet. What would you recommend I add to it to make it great again since I need to use it up and you said that the formula had changed and it was not as good. Thanks so much and I will try your recipe when I run out of Tofu Scrambler.
SusanV
Diane, taste it and see if you think it needs anything. I would probably now add cumin. I used to think I wouldn’t like cumin in scrambled tofu, but now I do.
I’m so happy to hear that your husband’s treatment has been so successful!
moonwatcher
Hi Susan,
Oh, Tofu Scrambler sure brings back memories! We loved it too. 🙂 Thanks for reminding me of it. I also used to make tofu tacos with a taco seasoning packet in the same vein. But I really enjoy trying out new seasonings now, too, and making my own. . .it also reminds me how these products get “remade” and usually not to the good. . .your recipe and photo look scrumptious, and once again, I am tempted to order that curry powder!! It sounds awesome.
thanks,
xo
moonwatcher
Laina
Hi Dominique,
The UK does have nutritional yeast. It’s brand is Marigold Engevita Nutritional Yeast Flakes. It comes in a round container, not sure where to find it though. There is an online source if you want to order off the internet. You’ll find it here:
http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/579698_Marigold_Engevita_Nutritional_Yeast_Flakes__125g.html
suman
how funny, because i just had scrambled tofu for dinner last night! the way i’ve always made it is the way they prepare paneer or eggs back home in India. instead of masala powder, i use whole spices. i spray my pan with cooking spray, add 1/4 tsp cumin seeds, 1/4 tsp mustard seeds, 1/8 tsp turmeric and a chopped green chili. after a couple minutes, i add chopped garlic, ginger, onion and tomato. after that becomes a little golden, add the tofu and other vegetables. add salt, pepper, and cayenne to taste and cook until tofu is browned and veggies are soft. you can eat this with brown rice or naan or chapati….yum!
Nola
Help! My husband and I have eaten a no oil vegan diet since August 2010 when his cardiologist recommended it (he lost 24 pounds and 100 points off his cholesterol, I lost 22 pounds. We are both back to our college weights from 40 years ago). We are satisfied eating this way – except for TOFU. How on earth do you get used to the slimey (sorry) texture of it? I have only tried to cook tofu once with disastrous results. It went in the garbage can. The Loving Hut in Phoenix fixes a yummy sweet and sour with tofu that has a texture but I sure cant duplicate it.
Laina
Hi, Nola. I wonder if you got some bad tofu. I eat it all the time and have never experienced it being slimy. You might have gotten a carton that was out-of-date.
By the way, congrats on the weight loss and for eating healthy!
You could marinate the tofu and bake it on a sheet in the oven and you’ll get a dry texture, or you could dry fry it in a pan (no oil) and the outside will be a little hard rather than soft.
I hope you’ll give tofu another try.
Ada
The first time I tried tofu, I thought it was disgusting too… and now I love it.
Since you used the word slimy, I’m guessing you probably bought soft or medium tofu. For that texture you were talking about, you want to buy extra-firm or pressed tofu. I also find that organic tofu tastes much better than conventional, and while it costs more, it’s still dirt-cheap compared to meat. Try looking for fresh, locally-made tofu too.
The other thing you should keep in mind when cooking with tofu is that it acts as a sponge for the other flavours in your dish, so give it time to soak up that flavour by marinading or slowly cooking it.
I hope you give tofu a second chance!
Inez
Hi Nola, I always loved tofu when I ate out, but, like you, mostly ended up throwing it away when I made it myself. Two things I found that helps make it much better. You can do one or the other or both before you prepare the recipe. If you want to use it fresh out of the container, cut it into blocks and put it in some boiling salted water for a few minutes. Then drain it, pressing it a little to get most of the water out before you use it in the recipe. Try Susan’s Thai Tofu Cakes. They are oh so tasty and fun to eat, plus you will not taste the tofu!
The other thing you can do to counteract the sliminess of it, is to freeze it. Freezing tofu gives it a very different texture – chewier and more “meat-like.” Just freeze the whole container until it’s solid and then thaw it before you use it. You can literally squeeze it like a sponge after it’s thawed. Then it will just soak up lots of whatever yummy sauce your putting with it. Good luck! 🙂
jackie
Thank you for all the wonderful reipies, alas I cannot eat Tofu since I had my cancer, I love all the dishes but since I’m an estrogent receptor, and tofu is an estyrogen inhibitore I cannot have any…so what can I used instead of ???
thank you…jj
Laina
Hi Jackie,
You may want to read this article by Dr. Fuhrman. http://drfuhrman.com/library/breast_cancer_survivors-soy_good_alcohol_harmful.aspx
Andrea @ Vegvacious
This looks great ~ especially when paired with asparagus! I’ve always wanted to try a tofu scramble, but I never really knew where to begin in making one. I am definitely going to try this. It looks delish!
Donna
I love tofu scramble if it’s spicy, so will def try this one!
I wonder if I could use some frozen tofu I have in the freezer. I know this changes the texture, but do you think it would work? (I put it in there for a shepherds pie recipe I never got around to making.)
The new format is great. I did like the pictures printed with the recipes though! In any case, I love your recipes, Susan! Thank you!
Pearl
sounds delish. I keep forgetting to use my nutritional yeast. Not as exciting as a spicy furry compost in the too late end but still…
ShopCookMake
I’m not vegan but I always find myself coming to this site for inspiration and recipes. Keep up the work!
Jenny
This recipes looks pretty similar to what I dump into a pan to make my own [recipe-less] tofu scramble. I do add a bit of cumin to mine though. I got in the habit of adding black salt to my tofu scramble when I started making “Tofu Bennys” from Vegan Brunch. I’m glad you included it in your recipe too!
I like the new print feature, but on the print out the words are super small. The whole recipe (through the copyright portion) only take up a half page. Is there anyway you could increase the text size on the print out? I don’t really want to need bifocals! 🙂
SusanV
I’ve just increased the font size a little and added some space between the instruction paragraphs to make it easier to read. See if that helps, and if not, I’ll use a little larger font. I just don’t want to make it so big that a simple recipe like this takes more than a page. (It takes 3/4 of a page on my printer.)
MikeW
The new print version was fine.
Dominique
Thanks Kenny and Laina!
kensington kicker
I vote for keeping the new printer-friendly format. This recipe printed beautifully.
Rachel
this was a big winner tonight! thanks!
legu me veggie
I made this for dinner last night. It was great! My family said they would definitely like to have this again. Thank you.
I was also having trouble with the texture of tofu. It turns out I wasn’t pressing/draining it enough (it doesn’t tell you how to do it on the package), but I looked back through your old posts and that helped a lot. It made a huge difference. Thank you.
Dmitri Mosier
Are the mushrooms in this and past recipes optional? I’m deathly allergic (literally; my throat swells shut within 15 minues of eating a ‘shroom unless i get to the hospital!) and hate to think I’m missing out on some great recipes.
SusanV
It depends on the recipe, but in this one they’re completely optional. Feel free to leave them out or replace them in any recipe where they do not form the bulk of the dish.
Indian Vegetarian Recipes
I want to know what that green stick stand for.
SusanV
Do you mean on the plate? That’s roasted asparagus.
Michael Lange Optometrist
I’ve always wanted to know how to make tofu taste good, and now I do! This looks delicious and I’m definitely going to try it for breakfast tomorrow.
Kellyzkool
Yum, this looks good! Next can you duplicate the tofu burger mix? That was the first way I ever ate tofu around 1990 and I really loved that unique flavor. We used to bake them in the oven and they were very tasty! I don’t see that mix or the scramble in the Boston area stores but I would recognize the flavor immediately.
I only learned of nutritional yeast last year but it goes really well with tofu!
Thanks again for making a nice easy recipe. I’ve tried tofu scramble many times and never got it to the point where anyone but me would eat it. I kept adding more and more spices and ingredients, turned out I should have added less.
lani
Susan,I have a basic question…I know that one can substitute broth for oil in sautéing but but I recently purchased The Indian Slow Cooker Cookbook by Anupy Singla and am trying to adapt recipes to a no oil vegan cooking..What if you are cooking eggplant and oil is asked to drizzle over vegetables or to make the spices release flavor. If they call for 1/4 cup of oil could you just use 1/4 c of broth?
Wesbish
This is so good. Simple and easy. Thank you.
Get Skinny, Go Vegan.
I just made Anupy Singla’s version of Masala Tofu today!! The Kala Namak was incredible and made it really taste like egg!! I have made sorts of variations, like the one you present, many times and love the nearly zero fat element! Also, toasted the cumin seeds before cooking the tofu and it seemed to make a big difference. Just heard tofu actually can BLOCK fat. On one of those McGregor Nutrition DVD’s.
AWESOME!
Art
Susan,
A number of your recipes call for nutritional yeast. Is this a grain based product? What is it’s purpose.
Thx
Kerri
I might have missed something (I haven’t checked the blog in a while), but I noticed that Rediculously Easy doesn’t show up in the recipe index in the side bar. Those are my go to recipes lol. I see it as a tag though. This looks really good, I haven’t been adventurous enough to try a tofu scramble.
SusanV
Hi Kerri, the old recipe index was really out of date and incomplete, but the Ridiculously Easy tag should have every RE recipe on the blog. Hope you’re able to find everything you’re looking for!
Alexandra
wow; just made this and it is easy and it is good;
narrativeart
Your new printer friendly pages are perfect. Thanks a bunch.
Esther J
Hey Susan,
I made this very simple and very delicious scrambler, served with Mrs. McDougall’s pancakes and some fresh fruit, for a wonderful Saturday brunch. Didn’t add or subtract anything.
Thank you very much. 🙂
Esther J
I prepared this again today, but this time I forgot I had run out of nutritional yeast earlier in the week.. So, I ended up adding some cilantro at the end just to diversify the flavors a bit. Worked well.
Savannah Smith
hello it is sometimes hard to find nutritional yeast in the markets that are close by so I have already ordered some (only a small amount) off amazon. I was curious if I could get the same result if I scrambled them with out the yeast and just used the curry powder? or if theres some thing else I can add? Thank you 🙂
Susan Voisin
The curry powder adds most of the flavor, and the nutritional yeast just gives it a little boost. So yes, feel free to make it without the yeast if you have to.
Leene
Wonderful! I’ve fixed this three times in six days. (Hmmm, seems to be a pattern developing here.) I used silken tofu at first but after mistakenly buying extra firm tofu since that’s what I usually buy, I decided I preferred it. But either way, the aroma and taste are terrific. Thank you!! (And more Loki photos please. :-))
Peter Rolls
I am a recent convert to the vegan world and have found and in my search for recipes, I have found many of them requirie ingredients I find difficult, or impossible to find. Your recipes, however, are great – in all respects. I now feel much more encouraged on my vegan journey. Many thanks!
Fauzia siddiqi
Hi there, this is the first time I bought tofu, little apprehensive how to make it, I Like my food with lots of flavor, can’t eat bland food. So what should I add to get flavorful dish of tofu, can it be used as a paneer like in Indian dishes. Please help!
Anne
This was easy and tasty. I made it as written but without the black salt. Next time I might add diced par-boiled potatoes for a more substantial dish. Thanks Susan!
Holly
It tasted good but the base of the sauce needed a lot of help getting the flavor just right. Maybe it’s just me because at times I am picky. Thanks for the recipe, it just needed a little something extra(maybe some fresh ginger???). Not sure what though 😉