If you want a tasty plant-based dinner, you’ll love these vegan Tofu Poke Bowls that replace tuna poke with tofu. Tofu Poke Bowl I keep getting requests for more plant based recipe. I LOVED these Tofu Poke Bowls! High in protein, easy to make and…
If you want a tasty plant-based dinner, you’ll love these vegan Tofu Poke Bowls that replace tuna poke with tofu. Tofu Poke Bowl I keep getting requests for more plant based recipe. I LOVED these Tofu Poke Bowls! High in protein, easy to make and cheaper than using sushi grade fish. Traditional poke bowls are
Sometimes recipes surprise me. The concept for this southwest tofu scramble had been in the back of my head for a while, but I kept putting it off because, to be honest, it didn’t sound very exciting. But then I finally tried it this weekend I was pretty blown away by how good it tasted despite being incredible fast to make. And then when I realized how many different ways you could serve it, this tofu scramble instantly became a new favorite. 🙌
What is a Tofu Scramble?
If you’re a tofu newbie, a tofu scramble is simply crumbled tofu that looks a bit like scrambled eggs (but vegan!) and has whatever flavorful add-ins you like. The best part about this scramble is that you don’t have to press the tofu like you do with many other tofu recipes, so the overall process is super fast from start to finish. Today we went with a simple southwest flavor profile for the seasonings and add-ins, but you can switch it up to include whatever you want!
For this tofu scramble you’ll need these ingredients:
Firm or extra-firm tofu: firm tofu is soft enough to crumble, but strong enough to hold that scrambled egg-like shape.
Spices: tofu has almost no flavor on its own, so we added a hefty dose of spices to flavor up the skillet. We also used a little turmeric to give the tofu a bright yellow color, similar to that of scrambled eggs (that’s optional).
Diced tomatoes with green chiles: the diced tomatoes with green chiles add both heat and acidity to the dish which really make the flavors pop! If you can’t find diced tomatoes with green chiles (like Rotel), you can use one can of plain diced tomatoes (drained) and one small can of diced green chiles.
Green onion: a little fresh green onion on top adds a final punch of freshness to the scramble that really rounds out the flavor. Definitely don’t skip the green onion at the end because it takes the dish to the next level!
What Else Can I Add?
This easy tofu scramble is just begging to be customized with whatever leftovers you might have in your fridge. Try adding some jalapeño, fresh or pickled onion, maybe some black beans, diced bell pepper or zucchini, or even avocado. The sky’s the limit!
How to Serve Tofu Scramble
My favorite thing about this tofu scramble is all the different ways you can serve it. You can serve it on a plate with traditional breakfast sides (as you would scrambled eggs), serve it over toast, roll it up into a tortilla with cheese for a breakfast burrito, or serve it over tortilla chips like nachos! The nachos were my absolute favorite. I couldn’t stop eating them after the photo shoot. 😆
Storing Leftovers
The leftovers of this tofu scramble hold up pretty well, so if you’re cooking just for yourself you’ll definitely have a little leftover for you next meal or two! Just pop the tofu scramble into a resealable food storage container and refrigerate until ready to eat. You can reheat it quickly in the microwave,
Remove the tofu from the package and drain the excess liquid (no need to press the tofu). Place the tofu in a bowl and use your hands to break it into crumbles.
In a small bowl, combine the turmeric, cumin, chili powder, garlic powder, salt, and pepper.
Sprinkle the spice mix over the crumbled tofu and then gently stir until the tofu is evenly coated in spices.
Heat a large non-stick skillet over medium heat. Add the cooking oil to the skillet, swirl to coat the surface, then add the tofu.
Cook the tofu for about five minutes, stirring occasionally, or until heated through. The color of the turmeric will brighten as it cooks.
Drain the canned tomatoes well, then add them to the skillet. Stir to combine, then cook another five minutes or until heated through.
Taste the tofu and adjust the seasonings to your liking. Sprinkle the sliced green onions over top, then serve.
How to Make Southwest Tofu Scramble – Step by Step Photos
Drain one 14oz. package of firm or extra-firm tofu, then place it in a bowl and break it apart into crumbles with your hands. There is no need to press the tofu first.
In a small bowl, combine 1 tsp turmeric (optional for color), ½ tsp cumin, ¼ tsp chili powder, ¼ tsp garlic powder, ½ tsp salt, and ¼ tsp freshly cracked pepper. Stir until the spices are evenly combined.
Sprinkle the seasoning over the crumbled tofu.
Gently stir the tofu until it is evenly coated with seasoning. The color of the turmeric will not be very bright at this point, but the color will pop once heat is applied.
Heat one tablespoon of cooking oil in a non-stick skillet over medium heat. Once hot, add the tofu. Cook over medium heat, stirring occasionally, for about five minutes or until heated through.
Drain one 10oz. can of diced tomatoes with green chiles, then add it to the skillet with the tofu.
Stir and cook the tomatoes and tofu until heated through and any excess liquid has evaporated. Top with sliced fresh green onions and serve!
My favorite way to eat this tofu scramble is on tortilla chips with a little shredded cheese on top. 😋
If you want to turn a non-tofu lover into a believer, crumble it up! This vegan Spicy Gochujang Tofu Bowl is loaded with protein, veggies, and tons of flavor! Spicy Gochujang Tofu Bowl Often, the texture of tofu turns people away. However, when crumble…
If you want to turn a non-tofu lover into a believer, crumble it up! This vegan Spicy Gochujang Tofu Bowl is loaded with protein, veggies, and tons of flavor! Spicy Gochujang Tofu Bowl Often, the texture of tofu turns people away. However, when crumbled into ground meat-sized pieces, it becomes a perfect canvas for any
Delicious and warming, Tom Yum Soup is a classic Thai soup best known for its clear, sour broth infused with lemongrass and galangal. Make this vegetarian with tofu, or add shrimp or chicken!
Delicious and warming, Tom Yum Soup is a classic Thai soup best known for its clear, sour broth infused with lemongrass and galangal. Make this vegetarian with tofu, or add shrimp or chicken!
50+ Delicious Tofu Recipes the whole family will love! Everything from tofu breakfasts to savory tofu soups, creamy sauces, flavorful tofu stir-fries, to healthy tofu dinners- you’ll find inspiration here.
50+ Delicious Tofu Recipes the whole family will love! Everything from tofu breakfasts to savory tofu soups, creamy sauces, flavorful tofu stir-fries, to healthy tofu dinners- you'll find inspiration here.
Thai Drunken Noodles are not only the perfect hangover cure, but these saucy stir-fried rice noodles are a fast, easy, 30-minute weeknight dinner! Full of umami flavor, make it with chicken, shrimp or crispy tofu!
Thai Drunken Noodles are not only the perfect hangover cure, but these saucy stir-fried rice noodles are a fast, easy, 30-minute weeknight dinner! Full of umami flavor, make it with chicken, shrimp or crispy tofu!
These vegan Tofu Tacos with Potatoes and Jalapeños are great when you want a plant-based taco that still has lots of protein. Tofu Tacos with Potatoes and Jalapeños Tofu is a blank slate, so I love transforming it by adding different spices. Sprinkling crumbled tofu with taco seasonings and roasting it in the oven with […]
These vegan Tofu Tacos with Potatoes and Jalapeños are great when you want a plant-based taco that still has lots of protein.
Tofu Tacos with Potatoes and Jalapeños
Tofu is a blank slate, so I love transforming it by adding different spices. Sprinkling crumbled tofu with taco seasonings and roasting it in the oven with potatoes and jalapeños flavors the tofu. Top these healthy tacos with your favorite salsa – I love them with this avocado salsa, which I always keep on hand in my fridge. If you’re looking for more tofu recipes, try my Tofu Stir Fry with Vegetables in Soy Sesame Sauce, Spicy Sriracha Tofu Rice Bowls, and Kung Pao Tofu.
Thai Oyster Mushroom Salad with Tofu is a simple, delicious recipe infused with fresh Thai flavors- lemongrass, shallot, mint, cilantro, and fresh lime juice. A light and healthy meal-all in one dish!
Thai Oyster Mushroom Salad with Tofu is a simple, delicious recipe infused with fresh Thai flavors- lemongrass, shallot, mint, cilantro, and fresh lime juice. A light and healthy meal-all in one dish!
Um, YUM! I just have to say that this Peanut Tofu is going to become a new staple in my house. It’s pretty easy to throw together, it’s a beautiful mix of colors and textures, and it’s absolutely deeeelicious! It’s definitely one of those meals that will give you that, “I can’t believe I made this myself” moment.
Freeze or Press Your Tofu
Lately, I’ve become a huge fan of freezing and then thawing my tofu before using it in a recipe. The freeze-thaw process changes the texture of the tofu, making it less jelly-like and more structured. The best part is that the texture change allows you to simply squeeze the tofu like a sponge to expel the extra liquid in seconds. To freeze the tofu, I just place the whole package (unopened) in the freezer, then the day before cooking I transfer it back to the fridge to thaw.
If you don’t pre-freeze your tofu, you’ll want to press it well before using it in this recipe. Either use a special tofu press or create one in your kitchen using items you already have on hand. I like to place the tofu on a rimmed baking sheet, then top with a cutting board and something heavy like a cast iron pan or a pot full of water. Let the tofu press for at least a half hour to get rid of the excess liquid.
Is This Peanut Tofu Spicy?
Yes, I used a lot of sriracha in the peanut sauce, so this dish has a decently spicy kick! While you can experiment with reducing the sriracha by half, I wouldn’t eliminate it entirely because the sriracha also provides extra acidity and garlic to the flavor profile, and the other ingredients would need to be adjusted to compensate.
How to Serve Peanut Tofu
I served my peanut tofu and vegetables over a bed of rice, but you could also serve them over rice noodles or even some cooked ramen.
Peanut Tofu
A spicy peanut sauce drenches pan-fried tofu and stir fry vegetables in these simple and delicious peanut tofu bowls.
Make the peanut sauce first so the flavors have time to blend. Whisk together the peanut butter, sriracha, brown sugar, 2 Tbsp lime juice, soy sauce, minced garlic, and vegetable broth.
Press the tofu for 30 minutes to expel the excess water or use previously frozen tofu and squeeze the water out with your hands. Cut the tofu block into 24 triangles (12 squares, then cut diagonally into triangles).
In a large bowl, whisk together the soy sauce, toasted sesame oil, and cornstarch. Add the tofu pieces and gently toss until they are coated in the mixture.
Add 1 Tbsp cooking oil to a large non-stick skillet and heat over medium. Once hot, add the tofu and cook until browned on all sides (about 10 minutes total). Remove the tofu from the skillet.
Add 1 Tbsp cooking oil to the skillet then add the frozen stir fry vegetables. Cook over medium heat until heated through.
Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir to combine and heat through.
Slice any remaining lime into wedges. Top the peanut tofu with the lime wedges and fresh cilantro (if desired) before serving over cooked rice or noodles.
Notes
*Either press your tofu for 30 minutes before beginning the recipe, or freeze and thaw the tofu a day or two prior, then squeeze out the excess water with your hands.
Make the peanut sauce first so the flavors have a little time to blend. Whisk together ½ cup natural peanut butter, 2 Tbsp sriracha, 2 Tbsp brown sugar, 2 Tbsp lime juice, 2 tsp soy sauce, 2 cloves minced garlic, and ½ cup vegetable broth. Set the sauce aside.
Press one 14oz. block of extra firm tofu for about 30 minutes to expel the excess water (or freeze then thaw the tofu in the days prior and squeeze out the water by hand). Cut the thickness of the tofu block in half, then cut it into 12 triangles (when stacked) to make 24 pieces.
Next, whisk together 1 Tbsp soy sauce, 1 Tbsp toasted sesame oil, and 1 Tbsp cornstarch in a bowl. This will coat the tofu with flavor and help it crisp up a bit more in the skillet.
Add the tofu pieces to the cornstarch and oil mixture then gently fold until the tofu is coated in the mixture.
Heat 1 Tbsp cooking oil in a large non-stick skillet over medium heat. Once hot, add the tofu and cook until browned on each side (about 10 minutes total). Remove the tofu from the skillet.
Add another 1 Tbsp cooking oil to the skillet, then once hot add one 16oz. bag of frozen stir fry vegetables. Continue to cook over medium heat just until the vegetables are heated through.
Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir everything to combine and heat through.
Cut any remaining limes into wedges. Top the peanut tofu with cilantro (if desired) and the lime wedges before serving.
This Thai Eggplant Stir Fry is a delicious healthy meal featuring succulent eggplant, your choice of protein, Thai basil, and fresh veggies in a flavorful Thai stir-fry sauce. Vegan-adaptable! What is Thai Eggplant? Thai Eggplant is a savory, velvety s…
This Thai Eggplant Stir Fry is a delicious healthy meal featuring succulent eggplant, your choice of protein, Thai basil, and fresh veggies in a flavorful Thai stir-fry sauce. Vegan-adaptable! What is Thai Eggplant? Thai Eggplant is a savory, velvety stir-fry dish with a touch of spiciness from fresh chilis used to add extra heat to...
