Tofu scramble recipes are very versatile. You can load them up with a ton of veggies, seasonings and sauces, or keep them pretty simple. This recipe falls into the simple category. Don’t get me wrong, I love a loaded tofu scramble, but it’s good to know that you can make a nice breakfast even when the produce drawer is almost empty.
To make this easy tofu scramble, I sauteed shallot and carrot until softened and then added crumbled tofu and some kale. The seasoning is a super savory mix of smoked paprika, thyme, nutritional yeast and tamari.
Simple Tofu Scramble Recipe
1 package (12-ounces) tub-style extra firm organic tofu
1 tablespoon olive oil
1 shallot, chopped
1 medium carrot, peeled and coarsely shredded
1 1/2 teaspoons smoked paprika
1/4 teaspoon fine sea salt or kosher salt
1/4 teaspoon dried thyme leaves
2 tablespoons nutritional yeast
1 tablespoon tamari (soy sauce)
1 cup finely chopped fresh kale leaves
Drain and rinse tofu. Gently, but firmly press tofu brick to release excess water; pat dry. Use your hands to crumble the tofu into small chunks. (I crumble the tofu into a colander and let in drain while prepping the rest of the ingredients.)
Heat the olive oil in a large (10-inch) nonstick skillet over medium heat. Add the shallot and shredded carrot; cook 3 minutes to soften, stirring frequently.
Stir in the crumbled tofu, smoked paprika, salt and thyme. Cook and stir until the tofu is heated through and beginning to brown, about 6 to 8 minutes.
Stir in the nutritional yeast, tamari and kale; cook 2 to 3 minutes more until kale is wilted and tender.
Makes 4 servings
Tip: Eat the scramble straight up or wrapped in warm corn tortillas with sliced avocado.