Garam Masala Tofu Scramble

Garam Masala Tofu Scramble Recipe

I'm going to try to get you excited about a tofu scramble recipe today, and I suspect it's going to be a tough sell - in fact, I can imagine hundreds of you rolling your eyes right at this moment. But hear me out. Tofu scrambles are a great way to get a delicious, vibrant, balanced meal out of a single pan. Bonus points for being able to do it in a short time period - in fact, more often than not I'll throw together a skillet for dinner (vs. breakfast) if I get home on the late side. I did a favorite tofu scramble in Super Natural Cooking, but this version is quite different. Lately I've been using warm and sweet flavors like shaved fennel, a garam masala spice blend, caramelized onions and dried fruit, and then counter-balancing those flavors with cilantro and chopped nuts. I love the play between all the flavors and textures. Even if you think you aren't a tofu fan, this one might win you over, and I encourage you to give it a go.

Try not to think of the tofu scramble as a replacement for an egg-based scramble - even though we are appropriating the word here. The crumbled tofu merits its own realm of culinary exploration, and while many of the ingredients you might pair with an egg scramble might work here, the reverse is less likely to be true. I mentioned in my book that I've long since given up on trying to convince a certain slice of my friends that the tofu scramble is a worthy culinary concept, but I still think they're great. And for those of you who cook for others, they work really well for mixed crowds. This variation happens to be gluten-free, dairy-free, vegetarian, and vegan - but not because I set out to make it that way, and not because I was taking ingredients away from the original idea - it just is, which works out nicely.

Enjoy! And if you're looking for more brunchy breakfast recipes don't miss this healthy granola, or the best waffle recipe , these homemade cinnamon rolls, a loaded frittata, pancakes, Herb Cream Cheese Scrambled Eggs, and the baked oatmeal is always popular. I also love this Cinnamon Vanilla Sunflower Butter on freshly baked toast. 

 

 

Garam Masala Tofu Scramble Recipe

Cut the onion/fennel thinner than you would for a slaw - extra thin, but not quite whisper thin. You can buy garam masala spice blends, or make your own from spices like cardamom, cloves, cumin, and cinnamon. On the tofu front, I actually like to use a firmer tofu which lends more structure in the end, softer water-packed work as well but lend a looser, and in some cases creamier texture.

a splash of olive oil
couple pinches of salt
1 1/2 teaspoons garam masala spice blend
1 medium onion, halved and cut into thin slices
1/2 medium bulb fennel, cut into very thin slices
1/4 cup dried cranberries, chopped
12 ounces extra firm orgnic tofu, crumbled
1/4 cup chopped cilantro
1/3 cup pistachios, chopped

Add the olive oil to a big pot over med-high heat. Stir in the garam masala, and then quickly add the onions and fennel.

Stir in onions and salt and cook until the onions soften, just a minute or two. Now it's up to you in regards to how long you'd like to let the onions cook - it you are in a rush, just cook them for a few minutes until they soften. If you have a bit more time, let them start to caramelized and darken. Stir in the cranberries, cook them for thirty seconds and add the tofu. Stir and stir to combine the tofu with the other ingredients. Remove from the heat and stir in the cilantro and pistachios. Taste and add more salt if needed.

Serves 4.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • I have close to 20 cookbooks, and I love looking at the pictures and reading them all. But I can count the number of recipes that I've actually attempted on two hands. But I am obsessed with your blog and the recipes you post. I've tried to make the majority of your posts since I started following and you have yet to let fail me. Your recipes are incredible. My husband and I are vegetarian and the highlight of our week are the nights when I attempt to recreate your creations. Thank you for keeping things interesting and healthy and beautiful and vegetarian. I can't wait to try the scramble.

    Nikki
  • This is yet another fabulous recipe for those suffering from Candida. With the exception of the dried cranberries, the scramble is another meal my family can eat while we recover from this miserable illness. Thank you for so many great options on your site Heidi!

    Kyra Reed
  • I've always wanted to try scrambled tofu, but I must say I've always been a bit put off because I can't conceptualize the final product. If scrambled tofu has no relation to scrambled eggs (minus the technique), what's the texture like after cooking the tofu? Do you let it get brown so it develops a bit of bite, or just heat it through so the tofu remains soft and breaks apart instantly? Whatever it feels like on the tongue, that picture sure makes it look delicious! Thanks, Heidi!

    Alison G
  • I really must give tofu a chance. I buy it, put it in the fridge, think about it, change my mind and eventually discover its use-by date has been and gone... I share Jen's tofu/scramble cringe ;-)

    Pat
  • what a great idea, never woulda thought of that! have tried about a half dozen of your recipes, all fantastic (I'm not vegetarian but not missing the meat :). and easy to substitute and come up with neat variations. thanks!

    Kate
  • No need to TRY to get excited about tofu over here--I adore tofu scrambles, and this one looks like a winner. Must try it out.

    Anonymous
  • I used to live on tofu scrambles when I was younger. I used to do something similar to this, but I used asafoetida.

    Jennifer
  • Hello, I really enjoy this journal and all of the posts. I'm hoping some of you will have some cookbook suggestions for me: my husband needs to eat a low-carb, non-dairy diet for heart and allergy conditions. I also have a 5-year-old to feed. I'm struggling to find foods that will satisfy us all. Help?? Many thanks - Britt

    Britt
  • Heidi Thank you for your fun and interesting blog posts and lovely photographs. I enjoy them very much. I love tofu scrambles but am currently, sadly, off soy products because they interfere with absorption of thyroid hormone supplements. Are there soy free vegetarian protein sources that you would recommend for this recipe? Thanks. Deva

    Deva
  • Thanks for giving tofu a chance! Sometimes I think people are just out to get tofu. I think it's really important to check out many different ways of preparing it because it can really taste different depending on the cooking method and spices used. Thanks! Alma www.takebackthekitchen.blogspot.com

    alma schneider
  • Heidi, I think this recipe is really exciting! Not because it's vegan or gluten-free, but because I won't have to drain and press the tofu! :) Between the tofu scramble and Allen's romaine stir fry, my skillet is going to see a lot of action this week! Thanks.

    Danielle
  • This seems a brilliant spin on tofu... I keep thinking of the many directions this could take... with various spice blends (cajun) and added veggies (red peppers or spinach)... yum... thank you for the ways you seem to keep connected to the pulse of stylish food options for nurturing those we care about!

    Suzanne
  • Your photography makes even the 'dreaded' scramble look like royal fare. This instantly caught my attention, as Garam masala is my favorite spice mix. I can't stand saving it just for Indian dishes and curries, so I frequently use it on roasted vegetables (try butternut squash!), and sneak it in as a substitute whenever recipes call for allspice.

    Christy
  • Two of my favorites -- garam masala and tofu. Yes, for real. Tofu is one of my favorites. I know, I'm not normal.... Sometimes, I even crave it. Needless to say, can't wait to try this recipe.

    BeckyAndTheBeanstock
  • Heidi, I loved the Spinach-Curry Tofu Scramble recipe from your cookbook and cannot wait to try this version! Cheers!

    Anna
  • I think you've gotten me with the garam masala mixture, which has been finding its way into a lot of what I've been cooking lately. My current favorite is home-fried potatoes tossed with garam masala. I've been trying to work more tofu into my cooking, so I'll definitely give this a try. And Jen's right, I have yet to be disappointed by anything you've recommended. I just made your olive oil semolina crackers and posted about the fabulous results.

    Charcuterista
  • I have the hardest time "selling" tofu scrambles, too. But I soldier on, because they're really great, if done right, as this one looks to be. Can't wait to try it.

    Eric Gower
  • i love tofu scrambles - but i agree, i wasn't a fan until i stopped thinking about them in relation to scrambled eggs. looks great, i'll definitely try it.

    mallory
  • Ok, I admit I'm part of the population that cringes when seeing 'scramble' and 'tofu' used together... BUT -- I am yet to be disappointed by any of your recipes, so I'm just going to pretend this is called 'Garam Masala Tofu Stir Fry' and make it for dinner tonight! :) Thanks for the recipe and for encouraging culinary adventures

    Jen
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