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Skillet Tofu Scramble
25 min
4 Base Servings
A classic, highly customizable stovetop tofu scramble packed with vegetables and a vibrant, golden turmeric spice blend.
This Tofu Scramble transitions perfectly to a standard stovetop frying pan. On the stove, you can use a fork to roughly mash the tofu directly in the pan, which creates a much more realistic "scrambled egg" texture than simply cutting it into uniform cubes.
Why This Recipe Works
By blooming the turmeric, cumin, and mustard powder in water first, we create a vibrant golden spice paste. This ensures the spices distribute perfectly evenly throughout the crumbled tofu, avoiding any dry, powdery, or clumped spices that you sometimes get when shaking dry powders directly into a hot pan.
Chef's Pro-Tips
- Take it to the next level: If you want an incredibly authentic "eggy" flavor, simply swap out the regular salt for kala namak (Himalayan black salt), which contains sulfur compounds that perfectly mimic the taste of eggs!
- Adjust the texture: Do you prefer a softer, wetter scramble? Try using a 50/50 mix of firm tofu and silken tofu!
Ingredients
4 Servings
Tofu Scramble
- 350 gfirm tofu
- 15 mlolive oil
- 6 mediumspring onions (shallots), thinly sliced
- 1 clovegarlic, minced
- 70 gred capsicum, deseeded and finely diced
- 70 gfresh or thawed frozen sweet corn kernels
- 30 gfresh baby spinach leaves
- 6 sprigsfresh chives, finely chopped
- 20 mllemon juice
Spice Paste
- 30 mlwater
- 0.25 tspmustard powder
- 0.25 tspground turmeric
- 0.25 tspground cumin
- 0.25 tspdried thyme
- 0.25 tspsalt
- 0.25 tspground black pepper
To Serve
- 4 slicestoasted rye bread (to serve)
- 1 mediumavocado, sliced (to serve)
Instructions
Instructions
- Mix the spice paste: Whisk the water, mustard powder, turmeric, cumin, thyme, salt, and black pepper together in a small bowl. Setting this aside allows the turmeric to bloom and even out the yellow color.
- Sauté the aromatics: Heat the olive oil in a large non-stick frying pan over medium heat. Add the sliced spring onions and minced garlic, sautéing for 2 to 3 minutes until soft and fragrant.
- Cook the vegetables: Stir the diced red capsicum and sweet corn kernels into the pan. Cook for 3 to 4 minutes until the capsicum begins to soften.
- Scramble the tofu: Crumble the firm tofu directly into the pan using your hands, or add it to the pan and mash it down with the back of a fork to create a scrambled texture.
- Season: Pour the prepared spice paste evenly over the tofu mixture. Stir well for 3 minutes to coat everything uniformly in the golden spice blend and cook off the raw mustard flavour.
- Wilt the greens: Add the baby spinach, fresh chives, and lemon juice. Toss continuously for 1 to 2 minutes just until the spinach wilts down and absorbs the juice.
- Serve: Divide the warm scramble over your hot rye toast and top with fresh avocado slices.