How to Make Tofu Scramble That Doesn’t Suck
Tofu omelet is often the only vegan item on the brunch menu, and to be honest, it doesn’t do much good for me. A pile of barely cooked tofu chunks seasoned with nutritional yeast, turmeric, too much dried oregano (why is it always oregano?) and not enough salt can be a complete nutritious meal, but it’s not good . Vegan food can (should) be delicious too.
If your experience with making tofu scrambles has been disappointing so far, you may be under the impression that making your own is not worth the effort. It’s absolutely true: like scrambled eggs, great tofu scrambled eggs are savory, creamy, and loaded with protein that vegan breakfasts are too often lacking. All you need to make your own is a hot skillet, the right kind of tofu, and some flavorful slurry.
The first secret to making a good tofu scramble is choosing the right tofu. You want a firm or medium, not an extra hard. Super hard tofu can be spongy and stretchy; while I have definitely had a real scrambled egg that combines both of these qualities, the softer and smoother texture of firm or medium tofu is much more palatable.
The second secret is to season the dish with a mixture of vegan milk and dry seasonings. For a while, I made tofu omelettes like normal eggs — fried over high heat with seasoning at the end — and constantly felt disappointed with the results. Once I started simmering fried tofu in vegan milk, nutritional yeast, granulated garlic and turmeric, everything changed. Mixing dry seasonings in milk not only helps them spread evenly, but also hydrates them, which enhances their flavor. Boiling the tofu in this flavorful liquid gives the seasonings a chance to really soak in, flavoring the dish through and through. In essence, this seemingly simple step transforms the dish from “a pile of tofu chunks” into “a creamy, surprisingly eggy mash.”
To make about 2 adult servings of Tofu Omelet, you will need:
- 1 1/2 cups unflavored vegan milk (I like soy or oat milk)
- Heaping 1/4 cup nutritional yeast
- 1 tablespoon granulated garlic
- 1 teaspoon turmeric
- 1/2 teaspoon sugar
- 1/2 teaspoon salt, plus more to taste
- 1 pound medium or firm tofu, crumbled
- 2 tablespoons coconut oil (olive or vegetable oil is also good)
Combine everything except tofu and oil in a bowl or measuring cup and stir until dissolved. Heat a large skillet over medium-high heat. Add oil, swirl the pan to evenly coat the bottom, and add the tofu. Let it cook without stirring for 2-3 minutes, then stir quickly and continue cooking for another 2-3 minutes. Pour in the slurry and reduce heat to medium. Cook, stirring occasionally, until the liquid is almost completely absorbed. Serve however you like; I went for breakfast tacos with paprika smoked potatoes, sour cream and hot Valentina Black sauce, but it’s equally good on a breakfast sandwich with tempeh bacon or on a plate on its own.