About Tofu Scrambles
Tofu scrambles are one of the most powerful foods in your plant-based arsenal. They are tasty, nutritious and easy to make. I call this the Quick Tofu and Greens Scramble, because it comes together quickly, it's super easy and it's chock full of greens. This one is great for any time of day, especially breakfast. Throw an avocado on this baby and its a powerhouse of healthy fats, plant-based protein, iron and fiber!
This tofu scramble recipe is basic. It uses pantry staples like garlic, tomatoes, broccoli and kale. They all cook really fast and are easy to prep. For convenience you may sub in frozen broccoli and spinach for the fresh broccoli and kale. However, I prefer the fresh kale for its hardy texture and super green flavor profile. Kale steams very quickly but still retains most of its volume unlike a softer green like spinach. That's why I think this is the best quick tofu and greens scramble recipe.
For this tofu scramble, the tofu itself was frozen, then thawed and drained before cooking. If you have never tried this tofu method, you need to ASAP! Freezing totally changes tofu's texture. It transforms its usually soft and smooth texture to a more porous, and meaty one. This drier texture sears very well and takes on abundant flavor. For people who don't like tofu regularly, this will be a game changer. This method works perfectly in this quick tofu and greens scramble that is only mildly spiced.
This tofu scramble's spice palette is minimal. It includes my favorite spice company Healthy on you!'s blend "Your so Spain" which is a blend of smoked paprika, turmeric, garlic, onion, parsley and saffron. If this spice blend is unavailable, you can use smoked paprika, turmeric, garlic powder and salt instead. But I recommend clicking that link and ordering some. That is not an affiliate link or advertisement. I genuinely think the spice blend helps to make this the best quick tofu and greens scramble ever.
This quick tofu and greens scramble is the perfect dish to cook in a Caraway 100% non-toxic creramic frypan . (This is an affiliate link. I get a commission for my endorsement. Thank you for your support.) I like using these pans because I don't need much oil. I feel good knowing that all that is going in my food is flavor and nutrients. If you don't have a non-stick pan to cook tofu scramble, I recommend one. Tofu can be tricky. You will need more oil to avoid sticking in any surfaces that aren't nonstick. You need to trust the process when cooking tofu scramble. Don't move it around constantly of the texture won't be as amazing and "meaty". Really set a timer to break the constant stirring habit. It's hard to resist but you will see that when it's ready this is the best way to prepare tofu!
Quick Tofu and Greens Scramble
- Non-stick fry pan
- 1 tsp olive oil
- 16 ounces extra firm tofu freeze then thaw before cooking for texture
- 1 tomato diced
- 1 garlic clove minced
- 2 CUPS Broccoli florets
- 1 bunch Kale washed and chopped small. I use the stems but you may remove if you like.
- 1 tbsp "Your So Vain" Seasoning or 1 teaspoon smoked paprika, ½ tsp turmeric, ½ tsp garlic powder
- ½ tsp salt
- ¼ cup water
- 1 avocado sliced for serving
- 1 pinch crushed red pepper optional garnish for a little heat
- Make sure to squeeze the excess water from the previously frozen tofu. You may actually squeeze it with your hands very easily as it is like a sponge after freezing. Once excess water is removed, crumble the tofu into small peices.
- On medium heat, warm the pan with oil breifly before adding tofu to the pan. To get a nice sear on the tofu I recommend not stirring or moving it for 3 minutes.
- After the first stir, make a small space in the pan by moving the tofu aside to add the garlic. Cook for 2-3 minutes without stirring until it is fragrant. Resist the urge to stir continually. Tofu has a much better texture when it is allowed to sear properly and it will only sear by having prolonged contact with a hot surface.
- Now add the seasonings and tomatoes and cook for 3 minutes.
- add broccoli, stir into cooking scramble, then add the kale, the water and cover the pan. Set the timer for 4 minutes. Do not open the pan for 4 minutes. Whhen the timer goes off, uncover the scramble and stir it. I like my kale to have some textural integrity so for me this is a good ready point. If you like your kale softer, simply stir and cook covered for an additional 2-3 minutes.
- Serve with sliced avocado and chili flakes for some heat.