Sunday, October 23, 2011

Potluck Tofu Scramble

This morning Jason said he wanted something hearty and decadent, like an omelette. I can't believe I just now had to look up the spelling of that word! Anyway, I said "ok," and proceeded to make my first official tofu scramble. I've made an impromptu tofu scramble for myself a long time ago, but this one is official. My formerly tofu hating husband took one bite of it and quickly approved. He couldn't believe that it tasted like eggs, and the seasonings were perfect. We both found it to be so delicious that I made a bigger batch and brought it to a potluck this afternoon. The potluck was titled,  "Anything Healthy Potluck," and every one loved it, even though it wasn't breakfast time! The recipe here is the one I used for the potluck, but cut the recipe in half for a small family.

2 packages 15.5 oz Wild Wood Extra Firm Sproutofu, or any brand will do.
2 Tb "Nootch," aka nutritional yeast
1 Tb salt
2 ts paprika
2 ts mustard powder
2 ts garlic powder
2 ts onion powder
2 large diced tomatoes
1/4 cup chopped green onion
2-3 Tb olive oil

  • Squeeze all excess water from tofu. My method is to put some in a mesh or nylon bag and squeeze the bejesus out of it, sort of like making home made almond milk. I do this in batches. Another method is to lay the blogs on a paper towel lined cutting board, top with more paper towels and a heavy bottomed skillet. Allow to sit until a lot of water is absorbed, change paper towels, and repeat until most of the water is absorbed.
  • Mix tofu and spices in a bowl until all ingredients are incorporated.
  • Heat 1-2 Tb olive oil in a large skillet over medium high heat. When oil is hot but not smoking, drop half the amount of tofu in the skillet and leave undisturbed for about 5 minutes, until golden and crisp underneath. Flip using spatula, and continue to cook until golden. Transfer to a large dish or container.
  • Add 1 Tb olive oil to the skillet and continue to heat over medium high heat. Drop remaining tofu into the skillet and repeat above steps. Once its finished cooking, turn off heat and immediately add the tomatoes and green onion. Mix until all ingredients are incorporated, and add the first batch of tofu. 
Of course, you could fry the tofu in one batch if you like, but I did it in two so that as much surface area as possible got crisp and golden. Here's mine in pita, enjoy!


  1. are you kidding me?!
    as i've recommended before, you need to open your own restaurant!
    my variation of the tofu scramble is:
    tofu cooked in its own water, mixed with daiya cheese and salsa.
    voila. :)
    your family would cry if i were their chef! :) xx

  2. Haha! I am thinking of buying a small cart and calling it The Kind Kart=) I got the name from someone else=)

  3. i quoted your tofu scramble recipe in the comment section of this post! i hope it brings you some happy new followers! :) x

  4. Thank you for sharing this! I have tried to make a tofu scramble on many occasions...and failed. This seems simple and delicious!