Are you ready for a flavourful and straightforward tofu scramble with spinach and mushrooms? Then you’re in the right place!
But first, let’s give you some context because there are many tofu scramble recipes on the internet, and you need to know why this one is different —in a good way.
Scrambled tofu is one of the first meals I ever experienced eating out as a new vegan over five years ago.
When I ordered it on the menu, it was served with toast and avocado, just like scrambled eggs. I fell in love!
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Being huge egg eaters before becoming vegan, this recipe was a big deal. Maša and I knew we had to find a way to make our own version at home so we could eat it whenever we liked.
And so our tofu scramble quest began.
I found a great recipe online (sorry, I can’t remember where I found it) a while back and wanted to give it a go.
However, like most recipes, we didn’t have all of the ingredients at home, so I improvised.
The constraint of limited ingredients turned out to be a blessing in disguise. What I ended up putting together was delicious, full of flavour, and super easy to make.
But after making this recipe soooo many times over the years, I got bored. I started tinkering around with ingredients.
The ongoing development and testing of this tofu scramble recipe
I love spice, so I added cayenne pepper and garlic powder. I wanted to make it more creamy, so I added coconut milk.
I’ve tried it with and without nutritional yeast. I’ve made it without turmeric because I didn’t have any on hand. And I’ve rotated vegetables through the mix, from kale to broccoli.
I used to marinate it overnight, but then I got lazy.
I’ve dried it out accidentally. I added too much turmeric one time.
Pretty much every combination you can think of, I’ve tried it.
So the version of the tofu scramble I present to you in this recipe is the current iteration I’ve found to work best. Not only that, it’s the quickest approach without compromising the flavour.
What I love about this tofu scramble is the simplicity. It’s a matter of mixing ingredients in a bowl and then frying them until it’s ready.
Note: despite the term “scramble” used in this recipe, I don’t claim that this is a direct swap for scrambled eggs. I consider tofu scramble to be a unique meal in its own right. And that’s how I position this recipe with non-vegans. This brings me to the next point…
The carnivore child test
Before becoming vegan, I didn’t like the sound or the look of tofu. It scared me. It felt wrong on so many levels.
But that’s because the way it was served to me wasn’t appealing. In other words, plain, without any flavour.
My eight-year-old nephew is even more skeptical than I was, and he approves of this scramble, especially served with some rice.
Also, I think it’s worth reminding ourselves that tofu is curdled soybean. In its natural form, it looks like its bean and legume relatives. Yet, because we see it in a different form and texture, it sometimes gets a bad wrap.
Using different vegetables in your scramble
In this particular recipe, we use red onions, baby spinach, and mushrooms as the primary vegetables. I like the added texture and “meatiness” the mushrooms bring to the table. And baby spinach adds colour, texture, and different nutrients.
But if you’re not a fan of those vegetables or don’t have them on hand, alternatively, you could use:
- Diced tomatoes
- Spring onions
- Grated carrot
- Thinly sliced peppers (capsicums)
Or, if you prefer, you could make the scramble without vegetables. I’ve done this on many occasions.
What can you eat with tofu scramble?
There are many ways to serve scrambled tofu. Here’s a list of my favourites:
- On some toast. Not much else to say here. It’s best with sourdough—toasted or not, it’s your call.
- With cooked grains. My favourite combination is to eat tofu scramble with white rice. But you could easily serve it with brown rice, quinoa, millet, etc.
- Salad on the side. If you want a healthier version of this recipe, you could serve it next to a leafy green or cucumber salad.
- In a wrap, sandwich, taco, or tortilla.
- In a buddha bowl.
How long does tofu scramble last in the fridge?
You can store the scramble in the fridge for up to 3 days, nothing longer. But I’d be surprised if it lasted that long in any household.
When ready to reheat, add the mix back to the pan on medium heat. You can also use a microwave at work if that’s all you have access to.
No black salt
It’s prevalent for recipe creators to add black salt to their scrambles to recreate an eggy aroma and taste.
If that’s what you’re going for, you can totally use black salt in this recipe. Having said that, it’s not necessary.
Features of this tofu scramble recipe
Here are four reasons why I think you’ll love this recipe:
- It only takes 30 minutes to make. The only time-consuming part is crumbling the tofu.
- Work the bowl. The heart of this scramble starts in the bowl. The bowl is where the tofu absorbs the flavour from other ingredients. The aroma at this point is incredible. You can see it pictured above.
- You’ll be using 10 ingredients max. And when I say max, it’s not the end of the world if you don’t have vegetables on hand, or if you use alternative milk to coconut milk. Use what you have, but as long as you keep the core ingredients together and work the bowl, the results will remain fairly consistent.
- Tofu, like any legume, is packed with protein and other nutritional benefits. In this recipe alone, the firm tofu represents 13.4 g (0.47 ounces) of protein per serve.
Other recipes you’ll love:
- Eggplant and Mushroom Quinoa Risotto
- Homemade Vegan Falafel
- Vegan Red Rice Salad With Tahini Dressing
- Mushroom Fajitas
- High Protein Vegan Salad with Sweet Potato, Quinoa and Satay Tofu
- Lemongrass Tofu