Scrambled Tofu

People always ask me what they should do with their blank canvas block of tofu. Here’s the the thing. Since tofu is pretty much a white canvas ingredient, it lends itself to so many different usages. Like with other mildly flavored starting points, it’s all about the ingredients with which you marry it. You can add a crust of spices and turn it into a pan-fried, protein-centered meal that resembles a moist filet of fish. Or you can transform tofu into a creamy, hearty gratin, so heavenly it will undoubtedly impress your meat-lovin’ friends. Or go for a sweet creation and convert it into a decadent, eggless chocolate mousse.

As long as you don’t gnaw a bite off straight from the package, there’s a great probability that you’ll be able to find a way to enjoy the white stuff. With tofu, you can pretty much cover all the bases. From dinner to dessert, from brunch to lunch, tofu is a transformative ingredient. Today’s tofu-focused recipe is breakfast-oriented, perfect as a hearty protein replacement for eggs, bacon, and all that jazz.

Scrambled tofu is a staple in many veg. diets. Because of it’s consistency, it’s perfect for the forgone eggs that some vegans find themselves craving. While scrambled tofu won’t taste like eggs, it does have an oddly similar texture to the standard scrambled. The key to this dish is to infuse the tofu with tons of flavor. Bland scrambled tofu = no good. But well-seasoned scrambled tofu = superior to ordinary scrambled eggs. Be gentle when stirring in order to keep some of the tofu coarsely crumbled. And feel free to serve with a side of salsa or ketchup if that’s what you associate with scrambled eggs.

Scrambled Tofu

Yield: Serves 4


  • -14 oz. extra firm tofu, rinsed, and pressed dry
  • -1 medium onion, diced
  • -3 cloves garlic, minced
  • -8 oz. baby portobellos, sliced
  • -Scant 1/4 cup nutritional yeast
  • -2 Tbsp. Dijon mustard
  • -2 Tbsp. soy sauce
  • -1 tsp. curry powder
  • -1/2 tsp. turmeric
  • -1/4 cup cilantro, packed, chopped
  • -1 Tbsp. olive oil


  1. In a large skillet, heat oil over medium-high. Saute onions and garlic for 3 minutes. Add mushrooms, and saute until tender, 5-8 minutes. Add spices, and stir for one minute.
  2. Stir in mustard and soy sauce. Crumble tofu into pan. Bring to hot temperature. Stir in nutritional yeast.
  3. Cook until tofu mixture becomes firm, but still moist, about 5 minutes, stirring occasionally. Serve with a side of toast, english muffins, or in a breakfast wrap.

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  • Reply
    May 25, 2011 at 6:37 am

    I love tofu but never tried it scrambled like this. I will so if I can remedy that soon. 🙂
    Love your blog and recipes, btw! 🙂

  • Reply
    The Candid RD
    May 25, 2011 at 7:13 am

    Even though tofu doesn’t do good things to my stomach, I would like to try this recipe one day! I have seen a lot of scrambled tofu recipes but this one sounds the best. I’d like to give it to Nick and not tell him it’s tofu. Muahaha

  • Reply
    May 25, 2011 at 9:40 am

    I love scrambled tofu. Your recipe sounds very flavorful!

  • Reply
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