not eggs-actly

southwestern tofu scramble on twothirtyate.con

People constantly turn up their noses to tofu and I’m not entirely sure why. Some people can get away with claiming that they don’t like the texture, but not everyone. Then there’s the complaint that they don’t like the taste- it tastes like nothing! How can you not like that? It is, however, versatile, which is my favorite thing about tofu.


Remember when I insisted that I don’t really love eggs? I don’t. And ya know all of those times that I’ve explained that Alex is a picky eater? Well, he is. Yet we both like tofu scramble. For me it’s something that’s just like eggs but easier to cook (I’m notoriously bad at making eggs). For Alex, he’s always grown up eating tofu, so this is just a new recipe for him. The texture and look is a lot like scrambled eggs, though the taste is a little different. That’s where the veggies and spices come in. The turmeric mostly acts to make the tofu yellow as it heats up but the rest of the spices add a lot of flavor.


Tofu scramble is often requested at work which is what caused me to make it for the first time recently. It was so good with some chopped veggies and is insanely quick to make. The ingredients here are all basically heat and serve so I made dinner in under 10 minutes. 10 minutes! There are few things that you can make so quickly that’s fresh and substantial enough for breakfast or “brinner”  (breakfast for dinner). Try it, you just might change your mind about tofu!

southwestern tofu scramble
printer-friendly version
makes 4 servings

1 tablespoon olive oil
1 red bell pepper, diced
1 can black beans, rinsed and drained
1 package firm tofu
1 1/2 teaspoons turmeric
1/2 teaspoon cumin
3/4 teaspoons chili powder
1/4 teaspoon chipotle powder
1/2 teaspoon salt
1 tablespoon nutritional yeast (optional)
4 green onions, sliced
1/4 cup cilantro, chopped

In a large skillet, heat the olive oil over medium heat. Add the red bell pepper and the beans and saute for 2-3 minutes. Meanwhile, use your hands to crumble the tofu into a fine mesh strainer. Press the crumbled tofu gently against the strainer to relese some of the moisture. Add the tofu to the skillet along with all of the spices, salt and the nutritional yeast if you’re using it. Stir well and cook for about 3 more minutes, or until heated through. Add the onions and cilantro, cook for 1 more minute and serve hot on a tortilla or with a side of toast.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in breakfast, dinner, meatless monday, vegan, vegetarian and tagged , , , , , , , , , . Bookmark the permalink.

One Response to not eggs-actly

  1. Joan says:

    Jessica–I have been scrambling tofu with soy chorizo, tahini, nutritional yeast and sunflower seeds, and it’s delicious. Credit restaurant Root Down in Denver.

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