The Best Tofu Scramble
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 395
- Total Fat
- 26
- Saturated Fat
- 13
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 26
- Cholesterol
- 28
- Sodium
- 679
- Total: 20 min
- Active: 20 min
Ingredients
One 16-ounce block soft tofu, drained
1/2 teaspoon Indian black salt
1/8 teaspoon ground turmeric
1 tablespoon vegan butter
Kosher salt and freshly ground black pepper
2 slices bread
1/4 cup shredded vegan Cheddar-style cheese (about 2 ounces)
Directions
- Gently wrap the tofu in a clean kitchen towel or a double layer of paper towels to blot out excess moisture. Place the tofu in a medium bowl. Add the black salt and turmeric and stir well with a fork, crumbling the tofu and fully combining the spices.
- Melt the vegan butter in a medium nonstick pan over medium-high heat, swirling the pan to coat evenly. Add the tofu mixture and spread it out evenly in the pan using a rubber spatula. Season with a pinch of kosher salt and a few grinds of pepper and cook undisturbed until the edges begin to turn yellow from the turmeric and some moisture is bubbling up, about 1 minute 30 seconds.
- Gently stir the scramble, folding the cooked side over and redistributing the tofu to allow it to cook in an even layer. Continue to cook, stirring every 1 minute 30 seconds, until most of the moisture is evaporated and the tofu is the consistency of custardy scrambled eggs, 7 to 9 minutes. As it simmers, more liquid will bubble up and then it will dry out and the scramble will turn a uniform pale yellow color.
- Meanwhile, toast the bread. Divide the scramble between the bread slices and top each with half the vegan cheese.
Cook’s Note
If you want to melt the cheese slightly, pop the toast with the scramble under the broiler for about 1 minute, watching carefully.