I love making tofu scramble. It so easy to throw together, tastes really similar to scrambled eggs, plus I can make a big batch have breakfasts packed and ready to go for the week. Lately with my busy schedule, the latter is even more important. The biggest complaint I get from people when it comes to tofu is the texture/consistency. There are so many different brands and varieties out there and unfortunately they don’t seem to use the same grading system. “Extra firm”, can be the equivalent to “medium” firmness in a competing brand, or softer that what other brands consider to be “regular”.
So how can you tell the difference and avoid tofu-disappointment? Here is my go to rule, so far I found this to be a pretty accurate measure of firmness when sampling different brands both from Canada and the United States. Check the protein content. The higher the protein content, the less water is blended into the soy curds, and therefore the firmer the tofu. So what does that mean when it comes to tofu scramble? When reading the label, look for a tofu that has anywhere from 8 to 13 grams of protein per serving of 85 grams. The higher you get in that range the firmer the tofu, the lower you go the softer it will be. Personally I like to stay between 11 and 13 grams, but depending on how soft you want your scramble to be you can try going lower. Anything higher that 13 grams will be really firm, and therefore ideal for stir frys, skewers, or grilling. Of course if this is all you have on hand, go ahead and use it, but you’ll want to add a little more liquid to the pan to help soften the texture (this can be water or non-dairy milk).
When it comes to flavoring the sky is the limit. Tofu on its own doesn’t taste of much. Using both dried and fresh basil in this recipe helps keep the flavors bright and fresh. The smoked tofu is optional, but if you can get your hands on some, toss it in. You’ll find it gives a smoky-bacon like flavor to your scramble, plus it smells amazing as you’re cooking it. I also like to lightly brown thin slices of it and use it in wraps or sandwiches.
This comes together pretty quickly. Serve it up with some fresh fruit, a side of avocado toasts, and of course a large coffee for a savory breakfast that’s great any day of the week.
- 1 tablespoon coconut oil
- 1 small yellow onion, chopped (about ½ cup)
- 1 large red bell pepper, diced (about 1 cup)
- 2 cups packed kale, washed, destemmed
- 1 16 ounce brick tofu
- 1 8 ounce brick smoked tofu (optional)
- ½ teaspoon ground turmeric
- 1 teaspoon dried basil
- ½ teaspoon kosher salt
- 2 tablespoons vegan mayo, or non-dairy milk *See Notes
- ¼ cup fresh basil, chopped
- In a large non-stick pan, heat the coconut oil over medium heat.
- Cube the smoked tofu into ¼-inch pieces. Add to the hot pan and saute until golden brown, 3-4 minutes.
- Add the onion and bell pepper, and saute until starting to soften and the onion becomes translucent, 6-8 minutes.
- Lightly squeeze the brick of firm tofu over the sink to remove any excess water. Using your hands, crumble the tofu into the pan, chunks should be about ½-inch in size. Add the turmeric, dried basil, kosher salt, and vegan mayo or non-dairy milk. Stir and cook until heated through, the tofu should have taken on a pale yellow color from the turmeric.
- Fold in the kale, and cook until lightly wilted and bright green. Season to taste with additional salt and pepper, and top with fresh basil.
- Serve hot. Left-over scramble can be kept in the fridge in an airtight container for 3-4 days.