4
servings
30
minutes
40
minutes
210
kcal
There’s something oddly comforting about the sizzle of onions hitting a hot pan in the morning. It’s a sound that feels like a hug. Like someone’s taking care of you—even if that someone is you, in your pajamas, hair a wild mess, standing barefoot in a slightly-too-cold kitchen.
This tofu scramble started as a humble attempt to cut back on eggs during a health kick. I wasn’t expecting to fall in love. But here we are, years later, still making this golden, savory pile of joy nearly every weekend. It’s the kind of breakfast that makes you feel capable. Like, yes, you can nourish yourself without overcomplicating things.
And you don’t need fancy tools either. Just a good non-stick skillet (I swear by the GreenPan ceramic non-stick skillet on Amazon), a spatula, and maybe a tofu press if you’re feeling extra (or just a couple of heavy books and some paper towels).
Ingredients
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1 block (14 oz) firm tofu, pressed for 10–15 minutes
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1 tbsp olive oil or avocado oil
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½ onion, finely chopped
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2 cloves garlic, minced
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½ tsp turmeric (for color and earthiness)
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1 tbsp nutritional yeast (adds a nutty, cheesy vibe)
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½ tsp smoked paprika
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Salt + pepper to taste
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Optional add-ins: chopped spinach, mushrooms, bell peppers, cherry tomatoes
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Optional toppings: avocado slices, hot sauce, fresh cilantro
Directions
- Wrap it in a clean kitchen towel and place something heavy on top (cast iron pans work wonders). This gets rid of excess water and lets the tofu soak up flavor like a champ.
- Heat the oil over medium heat. Toss in your onion and garlic and let them get golden and fragrant—like the start of every great recipe ever.
- Use your hands or a fork to break it into bite-sized, scrambled-egg-style chunks. Let it cook undisturbed for a couple minutes so it gets a little crispy on the bottom.
- Sprinkle in turmeric, smoked paprika, nutritional yeast, salt, and pepper. Stir well. Watch it turn that signature golden yellow right before your eyes.
- Spinach wilts in seconds, mushrooms soak up the spice—whatever you’ve got lying around, throw it in. It’s a fridge-clean-out kind of recipe.
- A dash more salt? Maybe a splash of tamari for umami? Play with it. Cooking should feel like jazz, not calculus.
Notes
- Mapo tofu is traditionally a spicy dish, but you can adjust the level of spiciness according to your taste by adding more or less chili bean paste and Sichuan peppercorns.
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