The Best Tofu Scramble

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This tofu scramble makes the perfect breakfast! It tastes great with sautéd vegetables — I like it with mushrooms, onions, and spinach. It’s also delicious on top of avocado toast or with your favorite veggie sausage!

Blender

I typically use this blender to make the sauce for the scramble. I got it on sale at Costco. I think it often goes on sale there. It works perfectly for all of my blending needs. I have also used a magic bullet for this recipe if only making half of it.

About Tapioca Starch

Tapioca starch is essential for this recipe. It is used as a thickening agent and it is flavorless. I have never tried substituting corn starch, but it may have a similar thickening effect. 

Pressing the Tofu

Pressing the tofu helps release the liquid. I typically avoid pressing tofu because it’s time consuming and wastes paper towels. However, because the tofu doesn’t have to maintain its rectangular shape, you can squeeze the liquid out over the sink using your hands. This method is much quicker and less wasteful. The tofu will look a bit deformed, but that’s totally okay! You are going to “scramble” it anyways.

First Step: “Cheese” Sauce

To make the tofu scramble, first make a pourable “cheese” sauce. The sauce is made from a medium carrot, cauliflower, yellow onion, garlic, cashews, tapioca starch, nutritional yeast, lemon juice, and turmeric powder. The carrot, cauliflower, onion, garlic, and cashews are boiled until tender, and then placed into the blender along with some reserved water from the boiling process. The reserved water is almost like a broth, and it is much more flavorful than plain water. It is essential for this recipe, so don’t pour it out! All of the ingredients (besides the tofu, olive oil, and optional toppings) are added to the blender, and then blended until completely smooth. There should be no chunks when you are finished blending. 

Getting the Perfect “Scramble” Texture

Once the sauce is finished, the tofu has to be scrambled. I do this in a large pan with a firm spatula. Take your time here to really break up the tofu. The tofu should resemble the texture of actual scrambled eggs. When you’re finished, there shouldn’t be any large chunks of tofu left.

Thickening the “Cheese” Sauce

Cook the scrambled tofu with olive oil on medium heat for 5-7 minutes. Then pour on the “cheese” sauce. The tofu-sauce mixture must be continually stirred for the next 1-2 minutes. If you let it cook without stirring, the sauce will harden and the creamy smooth texture will be ruined. Once the sauce thickens, the tofu scramble is ready to serve.

Finishing Touches!

I usually top mine with Sriracha or everything bagel seasoning. It also pairs great with sautéd mushrooms, onions, spinach, or any other vegetable. I love to eat this scramble on avocado toast, as well!

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