How to Make Perfect Tofu Scramble

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein, while chickpeas are budget-friendly.

nutritional yeast

🥗Healthier: miso paste

💰Cheaper: parmesan cheese

Miso adds umami flavor, while parmesan is often more accessible.

black salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt is a common substitute for flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is less expensive.

Wrap tofu in a clean dish towel or paper towels and weigh it down with a heavy cookbook or cans to press for 10-15 minutes.

In a bowl, combine 1/4 teaspoon turmeric, 1/4 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked chipotle chili flakes.

Add 1/2 teaspoon black salt (kinomic) and 2 tablespoons nutritional yeast to the spice blend and mix well.

In a separate bowl, add 1 tablespoon tahini to the spice blend and whisk until it forms a paste.

Pour in full fat oat milk and whisk until smooth to create a sauce.

Crumble the pressed tofu into chunks, ensuring they are not too small.

Heat a large non-stick frying pan over medium-high heat and add olive oil, letting it get hot.

Add the crumbled tofu to the pan and cook for 5-7 minutes, stirring occasionally to allow some pieces to brown.

Pour the spiced sauce over the tofu and cook for an additional 30-60 seconds for a wet scramble or a couple of minutes for a firmer texture.

Taste and adjust seasoning with additional kinomic or kosher salt as needed.

Fold in chopped baby spinach after adding the sauce if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens