1-Bowl Tofu Scramble

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14 Comments

  1. Just made this – cut the recipe in half for two servings. It was delicious and I will definitely be making it regularly. I had oyster mushrooms so used those and it was perfect in every way. Served it with warm rosemary focaccia.

  2. Update: since I can’t edit my last comment

    I cooked this forever and actually removed half perhaps my frying pan wasn’t big enough and then much of the liquid did absorb or evaporate. Still didn’t ’fry’ as I was expecting (some crunchy or crispy). Definitely has good flavor. I like spicy foods but this was a bit too much pepper for me. Next time I would add the pepper a little at a time. But ultimately this is a recipe well done. Thanks

    1. Hi Gail, I’m so glad the scramble eventually worked out for you. You’ve made a good point regarding the frying pan size. I’ll be sure to update the instructions to make that part clearer. Quite often, I use a large non-stick pot to make tofu scramble (like a curry) as I’m usually cooking it for lots of people. Cheers, Michael.

  3. Way too much liquid. Are used a cup of coconut milk quarter cup oil and a quarter cup soy sauce even if I was over by a tiny bit this is not frying this is boiling

  4. Love tofu scramble, looking forward to trying your recipe! I’ve never added plant milk to it before.

    Also, I’m not sure if you can control this because maybe it’s my browser cookies, but on this page I get an ad for the organic milk co. butter :/ maybe they’re targeting vegan websites somehow.