Basic Scramble Tofu – Vegan


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  • Spice Blend:
  • 2 tsp. ground cumin
  • 1 tsp. dried thyme, crushed
  • 1/2 tsp. turmeric
  • 1 tsp. salt
  • 3 T. water
  • Tofu:
  • 3 garlic cloves, minced
  • 2 T. olive oil
  • 1 lb. extra firm tofu, drained
  • 1/4 C. nutritional yeast
  • Pepper to taste


  • First blend the spices and salt together in a small cup. Add the water and mix. Set aside. Preheat a large heavy bottom pan over medium heat. Saute the garlic in olive oil for about a minute. Break the tofu apart into bite sized pieces and saute for about 10 minutes, stirring often. Get under the tofu when you are stirring, scrape the bottom, and don’t let it stick to the pan; that is where the good crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should brown on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the pan. If that is happening, turn the heat up and let the water evaporate. Conversely, if the scramble seems dry add splashes of water until it’s nice and moist. Add the spice blend and mix to incorporate. Add the nutritional yeast and pepper. Cook for about 5 more minutes. Serve warm.
  • Variations:
  • Broccoli, onion, red bell pepper or mushrooms