Description
This ridiculously easy tofu scrambles requires only a few pantry staple ingredients and NO specialty salts, yet it still has that rich, eggy flavor! Ready in 7 minutes tops, this recipe will show you that tofu really can do it all- pan fry for a soft and fluffy tofu scramble that somehow resembles creamy eggs perfect alongside toast!
Ingredients
Scale
- 1 tbsp olive oil or cooking oil
- 1 block firm or extra firm tofu
- 1/2 cup (120 mL) dairy free milk of choice
- 1 tbsp miso paste
- 1 tbsp cashew butter or almond butter*
- 2 tsp soy sauce or coconut aminos
- 2 tsp ground mustard powder
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper
- 1 tsp sea salt
Instructions
- Prep: Read through the list of ingredients and make sure everything is stocked up.
- Cook the tofu: Heat a medium skillet with olive oil on medium heat. Tear the tofu block into 1/2 sized torn pieces and place the pieces into the skillet to begin to cook.
- Make the batter: While the tofu is cooking, whisk together the remaining ingredients from the almond milk down.
- Pour: Cook the tofu, stirring occasionally, for about 3 minutes on medium heat. Then pour in the batter and sauté the tofu in the batter for 3 minutes, until the mixture begins to absorb into the tofu.
- Plate: You can cook down the liquid more for firmer tofu scramble, or serve after a few minutes of cooking. Top with more salt and pepper to taste, along with any fresh herbs, and enjoy!
Notes
Storage: Store any leftovers in an airtight container and in the fridge for up to 5 days.
Nut free: Use tahini in lieu of cashew or almond butter.
See blog post for all tips & tricks