I talk about tofu eggs often but don’t have an official post explaining how I make it. Tofu eggs have been such a help to me. They are really fast, savory, high-protein, and most importantly they are consistently devoured by my kids. They are soft enough for my baby to eat, they are a good source of calcium and iron, and they are really satisfying.
My favorite way to eat them is with toast or an English Muffin, like a breakfast sandwich. They are very versatile, however. You can add a lot of ingredients like shown below in this Southwest Tofu Scramble.
Here, I sauteed some peppers and kale in a skillet, then added the tofu and seasonings. I then added some black beans and lots of taco seasoning, then a chopped baked potato and warmed it through. Yum!
I also have this one-skillet recipe for Breakfast Burritos you need to try if you haven’t yet!
Have you made tofu scramble before? What are your thoughts? I’d love to hear! And if you need more hand-holding about tofu, check out my mini-course all about tofu for beginners!
This is the "tofu eggs" recipe I have memorized and make often! A great first-time tofu recipe if you've never cooked with tofu before.
- 1 package firm or extra firm tofu (16 ounces or around there)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons nutritional yeast
- 1/4 teaspoon turmeric
- 1/4 tsp black pepper
Open the tofu package and drain the liquid around the tofu.
Put a skillet on the stove and crumble the tofu with your hands into bite-size pieces. Tun the heat onto medium.
Sprinkle all the seasonings over the crumbled tofu.
Stir and cook for about 5 minutes, until a lot of moisture has steamed away and the tofu looks dry and cooked.
Add any additional ingredients, if you want, or remove from heat and enjoy on it's own. I like mine on toast or an English Muffin with hot sauce for a breakfast sandwich, or wrapped in a tortilla for a burrito.