Best 2 Spicy Tofu Scramble Recipes

Spice up your breakfast routine with a scrumptious spicy tofu scramble! Tofu, with its mild flavor and excellent protein content, serves as a fantastic plant-based alternative to eggs in this delectable dish. The result is a hearty and flavorful breakfast, bursting with a delightful kick, that will energize you for the day ahead. So, let's dive into the amazing world of spices and explore a selection of tantalizing recipes that will transform your tofu scramble into a culinary masterpiece. From the fiery heat of cayenne and paprika to the aromatic warmth of cumin and turmeric, there's an array of flavors just waiting to be discovered.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY TOFU SCRAMBLE

Spicy Tofu Scramble image

Packed with protein and flavor, the perfect way to start your day. Eat as is, spread over multigrain toast, or wrapped up in a multigrain tortilla.

Provided by unsightly

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time 45m

Yield 2

Number Of Ingredients 12

Ingredients

1 (15 ounce) container extra-firm tofu, drained
1 teaspoon olive oil
2 cloves garlic, minced
¾ cup sliced mushrooms
3 scallions, thinly sliced
1 jalapeno pepper, seeded and sliced into 1/4-inch slices
¼ teaspoon red pepper flakes
1 teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup grape tomatoes
3 ½ tablespoons chopped fresh cilantro, or to taste
1 ounce crumbled queso fresco

Steps:

Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top (a container filled with water works well). Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Crumble tofu into 1/4-inch pieces.
Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Add mushrooms, scallions, and jalapeno; cook until softened, about 2 minutes. Stir in crumbled tofu and red pepper flakes. Cover and cook until flavors blend, about 4 minutes.
Season the tofu mixture with salt and pepper. Stir in tomatoes and 3 tablespoons cilantro; cook and stir until tomatoes are just heated through, about 2 minutes. Spoon tofu scramble onto 2 plates; sprinkle queso fresco on top. Garnish with the remaining cilantro.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 10.9 g, Cholesterol 4.5 mg, Fat 14.1 g, Fiber 2.4 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 1005.1 mg, Sugar 2.1 g

SPICY VEGAN TOFU SCRAMBLE AND OLIVE OIL-ROASTED POTATOES WITH HERBES DE PROVENCE

Spicy Vegan Tofu Scramble and Olive Oil-Roasted Potatoes with Herbes de Provence image

You won't miss eggs with this breakfast dish bursting with intense, unique flavors and textures. I use F. Oliver's® Meyer lemon olive oil, and honeyed ginger balsamic vinegar, with a dash of curry powder. Paired with roasted potatoes, this makes a memorable meal. Serve with sautéed spinach or a crisp leaf of romaine lettuce.

Provided by lindseytr0n

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 1h15m

Yield 4

Number Of Ingredients 24

Ingredients

1 ½ pounds Yukon Gold potatoes, diced
extra-virgin olive oil
1 teaspoon herbes de Provence
1 teaspoon chopped fresh sage
sea salt to taste
ground black pepper to taste
1 (12 ounce) package extra-firm tofu
extra-virgin olive oil
2 garlic cloves, minced
¾ cup chopped mushrooms
½ cup chopped zucchini
sea salt to taste
2 scallions, white and green parts, chopped
1 tablespoon lemon-infused olive oil (such as F. Oliver's® Meyer lemon)
1 tablespoon rice vinegar
1 tablespoon soy sauce, or to taste
2 teaspoons pear-infused white balsamic vinegar
1 (1/8 inch thick) slice ginger, minced
1 teaspoon crushed fennel seeds
1 teaspoon Madras curry powder
½ teaspoon turmeric
sea salt to taste
1 pinch Chinese five-spice powder
freshly ground pink peppercorns to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until parboiled, about 5 minutes. Drain and transfer potatoes to a baking sheet. Coat liberally with olive oil and season with herbes de Provence, sage, sea salt, and black pepper.
Roast in the preheated oven until tender, turning once, about 25 minutes.
Meanwhile, place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into small dice.
Heat olive oil in a pan over medium-high heat. Add garlic and saute until golden, about 1 minute. Add mushrooms and cook until softened, 3 to 5 minutes more. Add zucchini and a sprinkling of sea salt; keep cooking for about 3 minutes more.
Add diced pressed tofu, scallions, lemon oil, rice vinegar, soy sauce, pear vinegar, and ginger to the pan with the vegetables. Stir in fennel seeds, curry powder, turmeric, sea salt, Chinese 5-spice powder, and ground pink pepper. Reduce heat to low and cook until flavors combine, 3 to 5 minutes more.

Nutrition Facts : Calories 435.7 calories, Carbohydrate 36.2 g, Fat 28.6 g, Fiber 4.1 g, Protein 11.6 g, SaturatedFat 4 g, Sodium 487.2 mg, Sugar 1.5 g

Tips:

Use extra-firm tofu for the best texture. Extra-firm tofu holds its shape better than softer varieties, making it less likely to crumble when scrambled.
Press the tofu before cooking to remove excess moisture. This will help the tofu brown and crisp up.
Use a non-stick skillet and cook over medium heat. This will help prevent the tofu from sticking to the pan and burning.
Add your favorite seasonings and vegetables to taste. Some popular additions include turmeric, paprika, garlic, onion, and spinach. Chili sauce and salsa also add a nice kick.
Serve immediately with your favorite sides. Spicy tofu scramble is often served with toast, fruit, or yogurt.