Garam Masala Tofu Scramble Recipe

A favorite (and quick) tofu scramble recipe using shaved fennel, caramelized onions spices and dried fruit, and then counter-balancing those flavors with cilantro and chopped nuts.

Garam Masala Tofu Scramble

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. 

 

 

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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 am with Jen on this one. I ordinarily would not be the first on the train to jump on a tofu recipe, but your recipes have never disappointed me, so I will definitley give this one a try. Also , I had just bought some dried cranberries and a carton of pistachios! Could someone be trying to tell me something, I wonder?

Elizabeth H

Not a tough sell for me ... this recipe looks fantastic. The nuts and cilantro would be a great combination. Thanks for this nice recipe.

Anonymous

Hi Heidi, I've been reading your blog for about a year, and almost every recipe I've read has made me want to race home to the kitchen. However, as I've been living in Korea for a year and a half, it's a bit of a challenge to find a lot of the ingredients you use. Nonetheless, I wanted to let you know that you've inspired me to try to incorporate more vegetarian meals into my diet, and to try to use a lot of new and different ingredients. I also wanted to tell you that tonight, on the coldest night of the winter here in Seoul, I made your rustic cabbage soup. It turned out wonderfully-- so simple and good. I gave a bowl to my friend, who has a bad cold right now, and she said "this is delicious... I think it might heal me", which, in a strange way, might be one of the best compliments I've ever received. I've ordered "Super Natural Cooking"- it's waiting for me in Canada, and I can't wait the two more months until I can go home and try all your recipes!

Megan

Mmm. Tofu scramble was actually the first dish I ever made with tofu and enjoyed, so it will always have a special place in my heart. I always put garam masala in my scrambles, but yours looks so much more elegant!

Anna/Village Vegan

I will try to cook it next time~ love TOFU~

YOYO Cooking

I will try to cook it next time~ love TOFU~

YOYO Cooking

Hi Heidi. I'm not an egg fan, so I love the idea of tofu scrambles (and the couple I've tried)...scrambled goodness without egginess. Garam masala, cranberries & cilantro all sound like interesting & delicious additions...

Anonymous

Heidi - This looks great. I was inspired by the tofu scramble in Super Natural Cooking a few weeks ago, and have been making them whenever I need a fast and satisfying meal. I made a great one the other night with spinach, broccoli, peas, and a spoonful of miso. Do you always use extra-firm tofu for your scrambles? I've been using silken, which has a really great, creamy texture ...

Mia

Hi, and I love this site. I just posted some of my Country Cajun Recipes on my blog and wanted to let you know. I'm doing this in conjunction with my project, Th Beatitudes Network-Rebuilding the Public Libraries of New Orleans. I am donating all of the royalties from the sale of my book, The Beatitudes, directly to the New Orleans Public Library Foundation. I'm 100% Cajun and food brings people to the table to eat and talk about books! Enjoy the recipes, like Pain Perdu (Lost Bread) that kept the Acadians alive during their trek from Canada to Louisiana. Merci mille fois- thanks a million. Lyn LeJeune www.beatitudesinneworleans.blogspot.com

Lyn LeJeune

I came home tonight and drained some tofu, thinking that I might make a scramble, and I happened upon your recipe. Thanks! So I'm eating it right now. No cranberries in the house, so I added raisins (good). No pistachios, so I added almonds (okay). I also added some steamed spinach. Thanks for letting me use up some of the garam masala that was sitting, ignored, in my cabinet!

lucy

I bought some tofu at trader joe's this weekend for the first time. I didn't know what I would try to make with it, but I think I will try this recipe- it looks amazing!!!

Jill

Just made this delightful recipe but used carrot instead of fennel and walnuts instead of pistachios! Tasted great and will be added to the rotation!

christine

Tofu Scramble!! what a brilliant idea :) ... i can't wait to try this one. I love garam masala too .. although laying off all unusual spice blends since having the baby a month ago.

Snehal

the phrase "tofu scramble" causes me to make a grimace-y face, and i was a vegetarian once upon a time. but i do love all the flavors in this one. except, you know, the tofu. i totally don't work for them, but i just ordered some spices from world spice merchants in seattle and the garam masala blend is fan-fricking-tastic. -- Us vs. Food

Us vs. Food

I get great fresh-made tofu at a local Korean market and had some in the fridge, but had no fennel. What I did have was half a head of Savoy cabbage hanging around, so I used that instead of the fennel. It was fabulous! I cooked up a mixture of brown rice, wild rice and lentils to go with it -- an easy, delicious, healthy, no-fuss meal. And to those who think their families will never eat tofu I'll tell you my secret: I don't advertise ingredients :-) They all ate it, even the self-professed tofu-haters.

Cindy

Hi Heidi, This is the wrong place for this post but your mesquite chocolate chip cookies post no longer have a comment area. I finally found a place in Southern California that sells this but it's mesquite "powder". There are so many different terms... mesquite powder, mesquite meal, mesquite flour. I like to know if mesquite flour and "powder" are the same thing? Thanks!

Eve

Another tough sell when it comes to tofu...but the photo is amazing!

JEP

Fantastic! As a vegetarian who recently found out I was lactose intolerant (tragic!), lately I've been trying to spice up my tofu recipes. Can't wait to try this out! Thanks again.

Rachel

I love tofu, but I have never tried a scramble before. I'm going to be cooking for just myself next week, so I think I'll scale down the recipe and try this! I love Garam Masala, so this looks like a great recipe!

Charise

I have been eating lots of tofu scramble lately... throwing in various random veggies, but always include turmeric, onion, tomato and cilantro (what is it about cilantro that makes it so essential for tofu scramble?). This combo with garam masala and cranberries sounds awesome... I'm going to try it next time I have a scramble (which will probably be before the end of the week knowing me). Thanks!

monica

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