A delicious recipe for scrambled tofu that helps you cook lunch or dinner in a breeze! Have a light and healthy meal with this protein-rich tofu scramble 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. Even my quick and easy braised tofu comes second. Not that I don’t love braised tofu, but this tofu recipe is simpler and quicker.
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.
tofu: For this recipe, you’ll need firm or extra-firm tofu (not the soft “silken tofu” that’s used predominantly in soups like the vegan cream of asparagus soup).
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.
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!
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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