Tofu scramble is something that we probably eat every weekend. We really really really LOVE tofu scramble. And this recipe isn’t your standard “throw the tofu into the pan with some curry powder” kind of scramble, no sir, this is so delicious and unique that after trying it, you’ll never want to make it any other way – trust.
We’ve been to a restaurant in downtown Denver that makes their scramble so unlike any scramble we’ve had before that we just HAD to recreate it somehow. Last time we visited that restaurant, we noticed their scramble had a little “contains nuts” asterisk next to it, and we were seated in full view of the kitchen where we saw a huge pan of roasted nuts being pulled from the oven… hmmm…
So we’re not sure if this is exactly how they make it but this scramble contains a wonderful roasted cashew crema mixed in that adds so much flavor, we’ll never go back to making it the ol’ standard way!
This is for that person who says “ehh, tofu scramble is alright…” let us change your mind! The BEST tofu scramble right in your pan – we usually top it with some kale and serve it up with breakfast potatoes and a mimosa.
EASY and delicious, nutty, savory tofu scramble made with only 10 ingredients. A whole new way to enjoy this vegan breakfast staple.
- 14 oz extra firm tofu
- 1/2 cup chopped onion
- 1 clove fresh garlic minced
- 1/2 cup red bell pepper thinly sliced
- 1 handful kale (optional)
- 1 cup raw cashews roasted
- 1 clove fresh garlic
- 4 tbsp nutritional yeast
- 1 tsp turmeric
- 2 tsp salt-free seasoning blend
- 1/4 tsp black pepper
- 1 tsp salt
- 1 cup filtered water
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Drain tofu and cut into 1/2" pallets. Press for 15 minutes
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While the tofu is pressing, measure out cashews on a baking sheet and roast in your toaster oven at 400F for 3 minutes, or until fragrant and roasted
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Add crema ingredients to a food processor (garlic, nutritional yeast, turmeric, no-salt seasoning, black pepper, salt, filtered water, and roasted cashews). Blend until smooth (about 2 minutes).
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Chop onion and mince another clove of garlic.
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Once the tofu is finished pressing, heat some oil or butter in a skillet on medium heat. Add sliced pepper, chopped onion and minced garlic. Saute until soft and fragrant.
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Add tofu to pan and gently break into scramble pieces with a fork. Cook 3-5 minutes.
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Cover tofu + veggies with cashew crema (you might not need it all) and cook for another 3 minutes.
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Optional: top with kale and sauté for another minute. Serve.
Jennifer
This is my favorite of all the scrambled tofu recipes out there! I have tried so many in search of something truly delicious and this is the best!
pasta-based
So awesome – thank you!!
mike
just a hint, they add a bit of brown mustard to the crema (my friend used to work in that kitchen)
pasta-based
Thanks Mike! That’s so interesting, I would have never guessed that. I’m going to try to add a little next time.
Jenna
I have tried possibly every tofu egg recipe and this one is the best! My family loves it! We make a batch and it makes enough for 3 to 4 breakfasts.
Clauda
I can’t wait to try this! Your recipes are gorgeous!
Do you soak the cashews after you roast them? I’m just not sure if left raw and not soaked they won’t all break down in my blender – thank you!
pasta-based
Hey Clauda, thanks for the question! We just throw them in straight after roasting, as they are pretty soft once heated up like that. The liquid from the rest of the recipe should allow the cashews to break down in your blender, but everyone has different power blenders then again. Give it a try and you might be able to add a bit more water if it’s struggling to break down the cashews. Hope this helps!