The Perfect Tofu Scramble

The Perfect Tofu Scramble Recipe

By Hot For Food

🔪Prep Time: 16 minutes

👩‍🍳Cook Time: 33 minutes


1 x 14 oz brick firm tofu

1 shallot, minced

1 tsp coconut oil (or vegetable oil)

2 tbsp nutritional yeast

1/2 tsp turmeric

1/2 tsp paprika

1/4 tsp sea salt

1/4 C nondairy milk

1 to 2 tbsp chopped green onion (optional)

ground pepper, to taste

3 C cubed yellow or red russet potatoes (skin on)

3 garlic cloves, minced

2 tbsp vegetable oil

1 1/2 tsp fresh rosemary, finely chopped

1/2 tsp sea salt

ground pepper, to taste


1Rinse and drain the water from the package of tofu. Pat the brick of tofu with a paper towel to absorb any excess water.

2Add coconut oil to a nonstick pan or cast iron skillet over medium heat and fry shallot for about 1 minute, until soft.

3Crumble the tofu by hand into small pieces into the frying pan. Heat and fry together for another 2 to 3 minutes, then start adding in the spices, sea salt, and nutritional yeast. Cook for another 4 minutes until most of the liquid is absorbed and you’re starting to see some browning on the tofu.

4Add nondairy milk and cook for another 2 minutes. During these last couple of minutes add ground pepper and green onion if you like.

5Bring a pot of cold water with the cubed potatoes to a boil. Cook until just half cooked or parboiled. Drain the potatoes from the water and set aside.

6Add vegetable oil to a cast iron skillet or nonstick pan over medium heat and fry minced garlic for 1 minute until fragrant and soft.

7Add the potatoes to the pan with sea salt and cook for approximately 10 to 12 minutes, tossing them every so often to get all the sides browned.

8Add chopped rosemary and ground pepper and fry for another 5 to 6 minutes. Cooking time may vary slightly but you’re trying to achieve a crisp brown outside and soft cooked inside. You might need to add another teaspoon of oil during the last 5 to 6 minutes of frying if the potatoes are starting to stick to the pan.

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