Scrambled Tofu Recipe

Name: Scrambled Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, chopped into 1/2-inch chunks; 2 cups cremini mushrooms, thinly sliced; 2 -3 garlic cloves, minced; 1 lb extra firm tofu, drained; 1/4 cup nutritional yeast; 1/2 lemon, juice of; 1 carrot, peeled (optional, I grate it in at the end, mostly for color); FOR SPICE BLEND; 2 teaspoons ground cumin; 1 teaspoon dried thyme, crushed with your fingers; 1 teaspoon ground paprika; 1/2 teaspoon ground turmeric; 1 teaspoon salt

Servings: persons

1 tablespoon olive oil
1 medium yellow onion, chopped into 1/2-inch chunks
2 cups cremini mushrooms, thinly sliced
2 -3 garlic cloves, minced
1 lb extra firm tofu, drained
1/4 cup nutritional yeast
1/2 lemon, juice of
1 carrot, peeled (optional, I grate it in at the end, mostly for color)
FOR SPICE BLEND
2 teaspoons ground cumin
1 teaspoon dried thyme, crushed with your fingers
1 teaspoon ground paprika
1/2 teaspoon ground turmeric
1 teaspoon salt

1
Combine ingredients for SPICE BLEND and set aside until needed.
2
In skillet over medium-high heat, heat oil. Saute onions for 3 minutes, until softened; add the mushrooms, saute for 5 minutes; add the garlic, saute for 2 minutes.
3
Add the SPICE BLEND and mix it up for 15 seconds or so. Add 1/4 cup water to deglaze the pan, scraping the bottom to get all the garlic and spices.
4
Crumble in the tofu in big chunks and mix well, being careful not to crush it; use a lifting motion when stirring it around; you want it to remain chunky. Allow to cook for 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find that the tofu is sticking.
5
Add the lemon juice.
6
Add the nutritional yeast and mix it up.
7
If the mixture is sticking to the pan, add spashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
8
Grate the carrot into the tofu mixture and fold.
9
Serve with guacamole and salsa and potatoes and toast and tempeh bacon.
10
VARIATIONS:
11
Tofu Rancheros: Add 1 cup of salsa at the end, cook for 1 minute extra.
12
Asian-Style Scrambled Tofu: Add 2 tablespoons of minced ginger with the garlic, use peanut oil instead of olive oil, substitute shiitake mushrooms, and omit the thyme and nutritional yeast. Mix in 1 cup of thinly sliced scallions at the very end.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium yellow onion, chopped into 1/2-inch chunks, 2 cups cremini mushrooms, thinly sliced, 2 -3 garlic cloves, minced, and more.

Yes, Scrambled Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scrambled Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions