Breakfast Tofu Scramble
Published Nov. 3, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1(14- to 16-ounce) block firm or extra-firm tofu, drained
- 3tablespoons maple syrup, plus more for serving
- 2tablespoons soy sauce
- 1½teaspoons finely chopped fresh sage or 1 teaspoon dried sage
- ½teaspoon hot sauce, plus more for serving
- 2garlic cloves, finely grated
- Salt and pepper
- 2tablespoons extra-virgin olive oil
Nutritional analysis per serving (3 servings)
256 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 14 grams protein; 627 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set the tofu on one of its large flat sides and cut it in half horizontally. Pat dry and wrap in towels. If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes.
- Step 2
In a measuring cup or bowl, combine the maple syrup, soy sauce, sage, hot sauce and garlic with 2 tablespoons water.
- Step 3
Unwrap the tofu and season all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu and cook until golden brown and crisp, 3 to 6 minutes per side.
- Step 4
Reduce heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the maple-sage mixture and cook, stirring and continuing to break up the tofu, until the sauce is absorbed and the tofu is golden brown, 2 to 4 minutes. Season with more salt, hot sauce and another drizzle of maple syrup until it’s your desired balance of sweet, savory and spicy.
Private Notes
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Comments
For even more sausage flavor try toasting some crushed fennel seeds in the pan before adding the seasoned tofu. Delish!
Very tasty. The only thing I changed was to pre-crumbling the tofu in a food processor before searing it. This creates more crispy edges, and is less messy than trying to chop it up with a spatula in the frying pan.
Great flavors. After frying the tofu slabs, breaking through the bottom crust with a wooden spoon is a messy challenge. Next time I'll transfer the fried slabs to a cutting board and have at it. I prefer a more savory breakfast, so I cut maple syrup from 3TB to 1TB and doubled the Cholula. Next time, Gochujang paste!
Added a tablespoon of fresh turmeric, a tablespoon of tomato paste, and scallions. Divine!
Good but not great. I reduced the maple syrup to 2 T, like many suggested, and the sweetness level was okay, but something was missing that I cannot put my finger on. If I make it again I will add oregano. I will also crumble up the tofu before browning it, the same way I cook ground meat, because as-is, breaking up the browned slabs left me with some crunchy brown pieces and a lot of soft, white pieces. It only browned up after adding the sauce because the sauce is brown.
This scramble was meh for me. I found it kinda dry and the flavors lackluster. I normally make tofu scramble with Tumeric and lots of different herbs and spices and I prefer it that way. Much more snazz and zip than this version.