I really look forward to breakfast on the weekend. I like to get up early and prepare a delicious breakfast for myself that I don’t have time to do during the week. I mean I guess I COULD make big breakfasts on weekdays, but I usually only leave 2 minutes and I don’t think I could make french toast or banana-pancakes in 2 minutes.
Unless you guys have a recipe for 2-minute pancakes? Hook a sister up.
I first had tofu scramble at Fresh last year. How I went my whole life before that day without tofu scramble is still troubling to think about. Tofu scramble is so delicious and I bet even the tofu haters – the one’s who stick their noses up at anything tofu-y – would love it! Fresh makes a gooooood tofu scramble but the curried tofu scramble at Lola’s is a close second.
Like scrambled eggs, tofu scramble is an add-everything-but-the-kitchen-sink kind of meal. When I get my scramble on I like to mix in spinach and kale and whatever else I have in the crisper drawer.
I used sundried tomatoes packed in oil for this batch but you can use fresh tomatoes, homemade sundried tomatoes, or canned tomatoes. Whatever floats your boat, friends.
Tofu Scramble
Makes 2 servings
- 1/2 block extra firm tofu
- 1 1/2 tsp curry powder
- 1/2 tsp garam masala
- 1/2 tsp smoked paprika
- 1/4 tsp cinnamon
- 1/4 tsp basil
- 1 tsp olive oil
- 2 tbsp water
- 3-4 mushrooms, diced
- 3 tbsp sundried tomatoes, chopped
- 3/4 cup spinach, chopped
- 2 tbsp nutritional yeast
1) Press tofu – wrap the block of tofu in a towel or paper towel. Place on a sturdy table and place a couple heavy books on top. Leave for about 20 minutes. Move the books around to make sure it is evenly pressed. Cut the block in two.
2) While the tofu is pressing, prepare the spices. In a small bowl mix the curry powder, garam masala, paprika, cinnamon, basil, oil, and water. Leave for 10 minutes.
3) In a large frying pan on medium heat, add 1 tbsp of olive oil. Break the tofu into small pieces over the pan. Drizzle the spice mixture over the tofu. Mix well in the pan. Add the veggies (mushrooms, tomatoes, and spinach) and combine. Place a lid over the pan and heat for 5-6 minutes, stirring every few minutes.
4) After about 6 minutes, add the nutritional yeast. Stir and heat for another 3-4 minutes (lid on).
5) Serve with ketchup or BBQ sauce, or enjoy without sauce.
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Have you ever tried tofu scramble? Are you a fan?
Have a great week!
Gotta Eat Green 
This looks amazing, Christine! I have done tofu scrambles before but used turmeric and salt and pepper. I also toss in whatever veggies I have on hand – zucchini is one of the best, in my opinion. Your spice combination sounds great!
Thanks Megan! Oh ya zucchini is another favourite of mine. I’ve never added tumeric but I bet it adds some great colour and flavour!
I’ve never had the tofu scramble from Fresh but I’ve had it at Lola’s and it’s deeeelish! I also had a pesto version at a place in Minneapolis and it was to-die for! As for 2 minute pancakes, I am currently eating some…I just make a huge batch on weekends and then freeze them so I can pop them in the toaster on weekday mornings!
Mmm pesto scramble would be good. Duh, I completely forgot that pancakes could be frozen. You’re so clever.
I’m actually a huge fan of tofu scrambles, and I think it’s a great alternative to eggs. That being said, I’m SO hooked on my oatmeal in the morning, that I was going through serious withdrawals after not being able to have it for ONE DAY when I was up in the mountains :lol: BUT… this would make an excellent brinner :D
I love my oatmeal in the morning too. It’s a weird obsession to love overnight oats this much.. can’t stop, won’t stop.
I have never tried a tofu scramble before but now I want to try this one! I love egg scrambles so I’m sure I would like a tofu one too. I’m sure the spices and other ingredients listed here would also go well with eggs if you are not vegan and don’t have tofu on hand.
I’ve always wanted to try making tofu scramble. This version looks so flavorful with the addition of curry powder and garam masala. Yum!
If you think even tofu haters (aka me) would like tofu scrambles, I may give it a try! Tofu is one of those things that I really want to like because I feel like it’s good for me (is that true? it must be since so many people rave about it), but every time I put it in my mouth, I think it’s going to taste different from what it really does. It’s the texture that’s the problem, though, so maybe if it’s not in blocks I’ll like it better.
I’ll report back! ;)
The first time I made my own tofu I didn’t press it and I hated it. Pressing it is KEY because it takes all the water out and let’s the tofu get crispy as it fries up. If you aren’t sure at first, try it with some sort of condiment (ketchup for me) and a side of toast.
I’ve never tried tofu scramble but you make it look delicious! I bet the texture is pretty similar too. I’ll have to try it sometime!
You definitely should! It’s such an easy meal to prepare!
I love tofu scramble! I was just talking to someone the other day about how it is hands down my favorite breakfast! I also love that you can reheat it. I make it at night to take to work with me in the morning!
It is so good!! I actually reheated my leftovers from Sunday on Monday night for dinner. It was perfect after a busy day at work.
Yum, I had a tofu scramble at a restaurant once and it was one of my favorites so far!
I WISH I had a recipe for 2 minute pancakes haha. This looks really good! I actually haven’t had tofu in quiteeeeee awhile and I don’t know why. I’d like to incorporate it into my diet more frequently.