A delicious recipe for tofu scramble that helps you cook lunch or dinner in a breeze! Have a light and healthy meal with this protein-rich vegan tofu scramble recipe that takes just 20 minutes to make.
I make this easy tofu scramble almost every week, and I’m wondering why I haven’t yet created a post on this recipe. We take certain things for granted, and maybe, tofu is one of them.
People either hate tofu or love it. I used to be in the first category until I really learned how to cook tofu the right way. Tofu looks and tastes deceptively bland. THAT works to your advantage when you want to add your own flavors to it. Tofu is so versatile that it can take on almost any flavor.
Scrambling tofu is the easiest and most delicious way to cook tofu. The best part is that it is so juicy and tastes delicious with just plain boiled rice. Add any stir-fry vegetable with the tofu and you’ve cooked yourself an amazing protein-rich vegan tofu dinner that is so HEALTHY, so TASTY.
This meal is great for lunch box and meal-prep, too. You’ll love this recipe even if you’re not vegan.
Ingredients
tofu: For this recipe, you’ll need firm or extra-firm tofu (not the soft “silken tofu” that’s used predominantly in soups).
chili and garlic: The main flavors of the dish to infuse the oil with.
vegetables: Use any combination of these- green onions, carrots, bell peppers, string beans, baby corn. This recipe is for 1 cup of vegetables. If using more, increase the chili, garlic and sauce accordingly.
the sauce: Just 4 ingredients– soy sauce, vinegar, sugar and grated ginger make up this delicious sauce.
Optionally, you can add a teaspoon of ground, dried mushrooms. (Read how to make it in the recipe for Singapore noodles.)
how to make chili garlic tofu scramble
If you’re going to pair it with rice, you might want to start cooking the rice before cooking the tofu scramble because it doesn’t take more than 20 minutes. That way, you’ll have the rice steaming hot when the tofu is ready.
Pat the tofu dry with a kitchen towel and chop into large cubes. Mash with a fork or potato masher until the tofu is roughly crumbled with small chunks here and there (as in the picture).
Heat oil and stir-fry chillies and garlic, then the vegetables and mashed tofu. Fry for a few minutes until the tofu starts turning brown. Add the sauce and stir for a few minutes until well combined. Garnish with spring onions and serve with boiled rice and cucumber slices. It’s as simple as that!
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what goes with this easy scrambled tofu
Other than rice, you can use the tofu scramble on tacos or lettuce wraps topped with roasted peanuts. If you’re game for Indo-Chinese fusion food, replace paneer with this tofu scramble on paneer kathi rolls, making it a vegan tofu dinner.
Tips to make the best scrambled tofu
- Stir-fry the tofu on high flame so the moisture evaporates and helps tofu absorb the sauce.
- Do not mash tofu completely, only until you get a crumbly texture.
- If using string beans, baby corn or carrots, stir-fry for a few minutes longer before adding the tofu. They take longer to cook than bell peppers.
FAQs on tofu scramble
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Chili garlic tofu scramble recipe
Ingredients
tofu scramble
- 400 grams firm or extra firm tofu (14 ounces)
- 1 cup bell peppers (capsicum)
- 2 tablespoons vegetable oil
- 2 red chilies minced
- 1 tablespoon minced garlic
- 1/4 cup chopped green onions to garnish
sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons regular soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon brown sugar
- 2 teaspoons ginger grated
to serve
- plain boiled rice
- cucumber slices
Instructions
- Pat the tofu dry with kitchen towels and break into large pieces. Roughly crumble with a fork or potato masher until you get small chunks. (note 2)
- chop the vegetables into thin long pieces.
- Mix all ingredients for the sauce. (note 3)
- Heat oil in a wok or wide pan. Stir-fry garlic and chillies until the oil is infused with the flavors and you get a nice aroma. Add the bell peppers and stir-fry for 2 to 3 minutes. Move the vegetables to one side of the pan and add the mashed tofu. Stir-fry until all the moisture evaporates and the tofu begins to brown.
- Add the sauce and toss until it coats all of the tofu and vegetables, for about 5 minutes. Garnish with green onions and serve with boiled rice and cucumber slices.
Video
Notes
- There is no need to press tofu for this recipe. The moisture quickly evaporates when you stir-fry the crumbled tofu.
- Do not mash the tofu all the way, we want it a little chunky.
- If your sugar is coarse, it may not dissolve in the sauce. Add 1 or 2 tablespoons of water to the sugar, mix well until the sugar dissolves and then add the rest of the sauce ingredients.
- Use any stir-fry vegetable in addition to bell peppers, like carrots, baby corn, bok choy or string beans. This recipe is for 1 cup of vegetables. If using more than 1 cup, increase the sauce, chili and garlic accordingly.
- white sugar or palm sugar can be used instead of brown sugar in the sauce.
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Wow..this is a nice recipe giving a twist to the otherwise bland tofu . I struggle usually but this is an interceding way to make it to like it. Good and clear images helps. Thanks ! ..Nicola
Thanks, Nicola. I’m sure you’ll love tofu after making this recipe!
Looks yummy, and a nice change from a meat based bowl, Thanks for linking up to #CookBlogShare. Michelle
Thanks Michelle, yes it’s ideal for those days when you want to go meatless.