I could eat a good savory scramble everyday, and tofu scrambles are my go to. They’re easy to make, nutritious, nourishing and delicious! Tofu often gets a bad rap, probably because we don’t know what to do with it, how to cook it and add flavor to it. And this recipe is a perfect place to start! Sautéed with jalapeños and bell peppers along with spices, it’s the ultimate breakfast comfort.
Depending on the type of dish you’re making, you want to select the appropriate firmness of Tofu. For a scramble that needs to be fluffy and delicate, using firm tofu works best. Just try and avoid extra firm or super firm tofu; those work best in curries and stir fries.
Kaala namak, or Indian black salt is often added to the tofu scramble which yields a kind of “eggy” flavor to it, that some prefer. Personally, I don’t use any. I just feel like the veggies and spices with my scramble provide all the flavor needed.
Ingredients for Tofu scramble:
1 block medium to firm tofu, drained and pressed to remove all excess water
2 jalapeños, chopped (de-seed or use 1 for milder spice)
1 green bell pepper, chopped
2 cloves garlic, minced
1 tsp minced ginger
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp kaala namak (Indian black salt) this is optional; or use regular salt
1 tbsp nutritional yeast
1/4 tsp black pepper
Ingredients for assembling the toast:
4 slices of bread, toasted to golden brown (I used whole grain sesame seed bread)
Vegan Cream cheese (I used ‘Miyoko’s creamery’ garlic & herb cream cheese)
Any herbs of choice. I used micro cilantro. But basil, or parsley will work as well.
1/2 red onion, thinly sliced lengthwise + 2 tbsp lemon juice
Prep the tofu:
Anytime I cook with tofu, here is how I prepare it. This is important to make them absorbent to soak in all the flavor they are cooked with. Remove them from the package after draining all the liquid. Place them in between thick and absorbent kitchen towels, or use a thick wad of paper towels.
Then place something heavy on them, that adds a gentle even pressure. I use my kitchen paper towel holder or a cast iron pan. It is important to not put too much weight as they will break. Leave this be for 10-15 minutes. You’ll notice a lot of moisture/water has been released out which is exactly what we want.
Now the tofu will be easier to work with, and without all that excess water, they are more porous to absorb flavor. Gently cut them into any size you want, or in this case crumble them.
Method:
First, let’s quick pickle some onions. Thinly slice red onions and soak them in a mixture of lemon juice and a pinch of salt for 15-20 mins. Set this aside.
Now on to the scramble: Heat a non stick pan with 2 tbsp olive oil. Add ginger, jalapeños and garlic. Fry for a few seconds. Next add chopped bell peppers, cumin and turmeric powder. Sauté for 4-5 minutes until the veggies and spices are cooked.
Crumble tofu well using your hands. Add the crumbled tofu to the veggies, followed by nutritional yeast, salt and pepper. Mix everything thoroughly, allow to heat up and cook for about 6-8 minutes and it’s done!
Assemble the meal by making golden brown toast. Generously slather your vegan garlic and herb cream cheese. Pile on a heap of creamy tofu scramble. Top with pickled red onions and micro greens. And what’s a scramble without hot sauce drizzle, so I always add some sriracha.
And devour!
