Scrambled tofu – two words that evoke visions from 1970s hippie cookbooks, but also from the vegetarian cafés of the university towns of the 1980s and 1990s. And that’s what I’m here for. Quiet! After all these years. A tofu scrambled egg is a great, hearty option for breakfast or brunch and is rightly more popular than ever. There are countless variations, but mostly I stick with the spinach sprinkled version, which I’ve made for most of my adult life. It’s packed with curry powder flavor, starts with a simple onion and garlic base, and takes no time to make.
A bit of context
As someone who has lived most of my life on the California coast, tofu scrambled eggs have always been around. At least that’s how it felt. I associated tofu scrambled eggs with the vegetarian and vegan diets that were popular in the hippie communities of the 1960s and 1970s. Over the years, tofu scrambled eggs recipes have been featured in niche cookbooks and counter-cultural books that have garnered huge popularity — for example Diet For a Small Planet, Rebar: Modern Food Cookbook, The Tassajara Recipe Book, The Modern Vegetarian Kitchen, and Vegetarian Cooking for Everyone. In the 1980s and 1990s, newspapers and magazines increasingly published tofu scrambled eggs recipes and the popularity of the preparation increased. Then came the internet and increased the reach of new audiences faster through blog posts and videos on social media, and here we are!
Why are tofu scrambled eggs becoming more popular?
People seem to be looking for a substitute for what’s familiar to them with meat-free alternatives to traditional breakfast fare. As people strive to increase the number If you’re looking to incorporate plant-based meals into your life, a no-egg scrambled egg is a filling, hearty, and versatile vegan breakfast option that can be adapted to a variety of tastes and dietary preferences. It’s high protein, delicious, and (when done well) full of flavor.
Think of it this way: a tofu scrambled egg is a great vegan alternative to scrambled eggs. If you miss the taste and feel of scrambled eggs, tofu scrambled eggs can be a great alternative. The word “scrambled eggs” is misleading in this context, because in this case it’s not scrambled eggs, but you get the idea. Even if you eat eggs, this recipe is worth trying. It’s a versatile alternative and a real crowd pleaser. But honestly, you don’t have to think of it as an alternative to anything. It’s just a delicious dish in its own right. And! It’s a great one-pan camping recipe and cleanup is a breeze.
Secrets for a Great Tofu Scramble
There are a few things to keep in mind with this tofu scrambled egg recipe.
- Buy extra firm tofu: Use extra firm tofu for this recipe. keyword is extra.
- Squeeze the tofu: This is about squeezing as much liquid as possible out of the tofu. Wrap the tofu in a clean towel or a wad of paper towels until the excess moisture is gone. Some people have If you have the patience to let the tofu sit under a press for an extended period of time, that’s usually not my thing. For these scrambled eggs you only need extra firm tofu and a short press.
- Use strong spices: The perceived blandness of tofu is one of the most common criticisms of a tofu scrambled egg recipe. Tofu can be a beautiful ingredient, simply prepared on its own, but in this case we want to give it a special twist with color and flavor. Use a popular curry powder and be sure to season the scrambled eggs with salt before serving. This small step makes the difference.
- Add seasonal vegetables: One of the great things about a tofu scrambled egg is the versatility. In this recipe, I use spinach as a vegetable. It adds color, nutrients, and variety to the mix, but I recommend using what’s available and in season. You can cook any other quick vegetable along with the spinach or as a substitute for it. Asparagus, broccoli florets, cabbage, cauliflower florets, zucchini, and cherry tomatoes are all great options.
The most important ingredients for the tofu scrambled eggs
- tofu: This recipe calls for extra firm tofu. It crumbles into curd-like lumps and resembles a well-cooked scrambled egg in shape and texture. There’s an argument here for experimenting with silken tofu. Silken tofu gives a creamier, fluffy texture to a scrambled egg. There is a technique for cooking a tofu scrambled rice with silken tofu that I hope to share here in the near future. With this recipe, extra firm is key.
- spices and condiments: Nobody loves a boring scramble. Spices and spices are key to a great tasting version.
I made these scrambled eggs the other morning while we were camping. It’s the kind of stew I love when cooking on a small stove.
Here you can see onions and garlic cooking in the hot pan. The curry powder is sprinkled into the pan and it smells absolutely amazing!
Then the tofu is added. You can see the size of the sprinkles in this picture. How big or small you crumble the tofu is up to you. I like some larger pieces, they simulate some of the texture you get from traditional scrambled eggs.
Then comes the spinach. The leaves will collapse quickly if you stir and flip the mixture.
Once the scrambled eggs are ready, I like to use the same skillet to make a side dish of mashed potatoes from potatoes I cooked the night before.
What to eat with tofu scrambled eggs
One of the things I love about a tofu scrambled egg dish is its versatility. Many of the things you can make with a traditional egg-based scrambled egg also work well with tofu scrambled eggs. Here are some favorites:
- potatoes: Mashed baked potatoes are a popular side dish. Pictured throughout the post.
- tacos: Use the scrambled eggs as an ingredient in breakfast tacos.
- Breakfast rolls: Spread bagels, toast, or English muffins with avocado or your other favorite foam. This will help keep the scramble in place. Start with good bread, make it toast and go from there.
- Breakfast burrito: Use the scrambled eggs as part of a breakfast burrito. Beans, avocado, salsa, and whatever else you like to put in your morning burrito.
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