Endlessly adaptable and taking less than 15 minutes to prepare, this Basic Tofu Scramble recipe is a must-try for those who need convincing of the wonders of tofu or for those who want to reignite their love affair with it.

I developed this tofu scramble a few years ago and it has become one of my go-to meals for when I have no idea what to make. For breakfast, lunch, or dinner, it can be thrown together in minutes and it makes for a filling, protein-packed meal, not unlike actual eggs. It’s also just as adaptable as traditional scrambled eggs; simply add different veggies, herbs, and spices to create various flavorful tofu scrambles. Some ideas to get you started:

chile powder, cumin, oregano, and chopped tomatoes

leeks, mushrooms, spinach, and a pinch of nutmeg

diced potatoes and peas with garam masala

fines herbes: parsley, chervil, chives, and tarragon

minced lemongrass, garlic, and cilantro with lime

The nutritional yeast is what lends this scramble its eggy/buttery taste. It’s naturally cheesy character makes this dish irresistibly tasty. Serve this scramble with toast and veggies for a savory breakfast or bulk it up with chopped spinach and mushrooms for a hearty dinner. You’ll undoubtedly discover many ways to make this. Stuff it into pita pocket sandwiches. Mix it into Asian-style fried rice. Or even use it as a filling for samosas and savory crostatas.



