Best. Tofu Scramble. Ever.

I’ve eaten a lot of tofu scrambles, and they have all tasted sort of meh to me… until now. The “Easy Tofu Scramble” recipe I made this weekend from Robin Asbell’s New Vegetarian cookbook is not only the best tofu scramble recipe ever, but it’s also now one of my favorite dishes ever.

So I had to share.

What you need:

  • 10 ounces extra-firm tofu (drained and pressed)
  • 2 to 3 big ears sweet corn (kernels removed) or 2 cups canned
  • 2 large scallions (slivered)
  • 2 cups cherry tomatoes (halved and squeezed to remove extra juice)
  • 3 cloves garlic (pressed)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 pinch saffron
  • 1 whole lime (zested and quartered)
  • 1 teaspoon salt
  • 1/2 cup pumpkinseeds
  • olive oil spray
  • 1/2 cup chopped cilantro
  • 4 cups corn chips
  • tabasco sauce

What to do:

  1. In a large bowl, crush the tofu with your hands. Mix in the corn, scallions, tomatoes, garlic, yeast, cumin, chili powder, oregano, saffron, lime zest, and salt. Set aside.
  2. Place the pumpkin seeds in a large cast-iron or nonstick skillet over high heat. Shaking the pan, toast the pumpkinseeds until they pop and begin turning darker. Remove them from the heat and pour them onto a plate.
  3. Wip the pan with a paper towel, then coat generously with olive oil spray. Add the tofu mixture and stir-fry over high heat. When the tofu is golden brown and dry, add the cilantro, stir for 1 minute, and remove from the heat. Divide the tofu among 2 or 3 plates.
  4. Serve topped with pumpkinseeds, a handful of corn chips, and the lime quarters, and pass around the Tabasco at the table.

(Serves 2 to 3)

Run, don’t walk, to your grocery store and buy the ingredients now. You will thank me. And also buy the book while you’re out. We’ve tried 4 recipes so far and love them all. Click here for another New Vegetarian recipe.

 

 

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4 comments

  1. Kamala says:

    This recipe is great! I’ve tried several scrambles, just like you said, and this is the best! Due to ingredient restraints, this is my adaptation:
    8 ounces extra-firm tofu (drained and pressed)
    1/2 cup frozen corn kernals
    3 slices onion, chopped
    1 roma tomato, chopped (squeezed to remove extra juice)
    1 cloves garlic (pressed)
    1 tablespoon nutritional yeast
    1 teaspoon cumin
    1/2 teaspoon dried oregano
    1 pinch saffron
    1 t lime juice
    1 t soy or tamarai sauce
    1 teaspoon salt
    1/4 cup pine nuts, toasted
    olive oil spray

    serve with a side of Soyrizo

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