the taste space

Chili Masala Tofu Scramble

Posted in Breakfasts, Favourites, Mains (Vegetarian) by janet @ the taste space on March 10, 2013

Chili Masala Tofu Scramble

Rob is gone this week.

To a work conference.

His dilemma yesterday was whether to go a talk from Al Gore, Tim Berners-Lee (he invented the web browser), or Neil Gaiman (a fantastic author according to Rob). All 3 happening at the same time. Rob had to clue me in on the last two since I have only heard of Al Gore. ;) (In the end, he chose Al Gore’s talk about The Future). Today he is going to try to track down Grumpy Cat. In the flesh. She is here, too. :)

As I’ve shared before, Rob is the king of hot meals on the weekend. His specialties are tofu scramble, arepas and besan chilla. But this weekend, alone with some tofu and veggies, I pulled them all out for a hot lunch and made myself some scramble.

While it seems like the majority of recipes (even Isa’s) call specifically for extra-firm tofu, this time I opted for Chinese-style soft tofu. Turns out this specific tofu is made so close to where we live, too. I wonder if I can get a walk-in discount? ;)

tofu superior co. toronto

I’ve used soft tofu in a scramble before and now I prefer it to the extra-firm. Who wants a dry scramble? Who wants to wait for their tofu to be pressed? Not me! I want mine fluffy, flavourful and filled with veggies. This scramble certainly fit the bill: spiced with cumin and curry powder, the assorted vegetables played a roll in the colourful plate. Since Rob was not here to make arepas as a side, I just ate the whole thing. Delicious!

Chili Masala Tofu Scramble

Rob likes to update me on his foodie finds while away: yesterday’s lunch was jicama slaw with captain-crunch-encrusted chicken strips in a bacon waffle cone and a trip to the flagship Whole Foods store. After he sees this, I think he’ll want some of this curried tofu scramble when he returns, though. :)

Long-term vegans are probably well-versed in their tofu scramble preferences. Do you like firm or soft tofu in your scramble?

Chili Masala Tofu Scramble

This is my submission to this month’s One Ingredient Challenge for chilies and Breakfast Club for local eats.

Chili Masala Tofu Scramble
Adapted from The Everything Vegan Pregnancy Book (original recipe here)

1 tsp coconut oil
salt, to taste
1/2 cup onion, diced
1 clove garlic, minced
1/4 tsp Aleppo chili flakes, or to taste
3/4 cup red bell pepper (1 small), chopped
1/2 cup sliced mushrooms (I used cremini)
200g soft tofu, crumbled
1/2 tbsp Braggs or soy sauce
1/2 tsp curry powder (I used Penzey’s sweet blend)
1/2 tsp cumin
1/4 tsp turmeric
handful spinach, stemmed (30g prepped)
1/2 tsp nutritional yeast

1. In a medium non-stick skillet, heat oil over medium heat. Once hot, stir in onions and sprinkle with salt. Saute until lightly brown and turning translucent, 5-7 minutes.

2. Stir in garlic and chili flakes and saute one minute more.

3. Stir in bell pepper and mushrooms, sprinkle with salt and saute until the veggies become soft, around 5 minutes.

4. Stir in the crumbled tofu, Bragg’s/soy sauce, curry powder, cumin and tumeric and continue to heat until everything is warm, around 5 minutes. If there is a lot of water at the bottom, keep cooking until that evaporates (or leave it in, which is what I did).

5. Place spinach overtop and cover. Allow to wilt slightly, approximately 1-2 minutes.

6. Remove form heat and sprinkle with nutritional yeast.

Serves 1 (or 2 with a side).

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24 Responses

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  1. Joanne said, on March 10, 2013 at 8:39 AM

    I’ve actually never had a tofu scramble! But the curry in this is calling to me. So that’s going to change….probably sometime this week!

    • janet @ the taste space said, on March 10, 2013 at 8:46 AM

      Awesome! I think I like scrambled tofu better than the pan-fried cubes.. completely different. Lie any tofu recipe, it is all about the spices. :)

  2. Ellen Lederman said, on March 10, 2013 at 10:00 AM

    Yum! I’ve been craving scrambled tofu (have some raw dehydrated eggplant bacon strips to have on the side), but have been trying to avoid tofu since it’s not whole foodish-enough…..but now that YOU have posted this (and eaten it!), it’s back in the rotation! was going to the Korean market today, which makes homemade tofu, so you know what’s on my shopping list. Have never done a scramble with soft—as you noted, all my recipes have called for extra-firm or at least firm (you rebel you!).

    • janet @ the taste space said, on March 10, 2013 at 11:08 AM

      Yes! Eggplant bacon sounds like a great addition to a tofu scramble (on the side, so it doesn’t become soggy)… but yeah, I have been eating more tofu scrambles lately. It helps that they are really easy to make. :)

  3. Allysia Kerney said, on March 10, 2013 at 12:28 PM

    I agree so much with the softer tofu thing – I discovered that by accident about a year ago and it is definitely way more eggy. I haven’t used curry spices in a scramble for a while, but it looks like heaven.

  4. Gabby @ the veggie nook said, on March 10, 2013 at 4:08 PM

    I’ve never tried scrambles with soft tofu but, gosh darn it, I’m trying it now! It sounds more egg-like for some reason.

    Also, I bought soy milk from that same company and I loved that the only ingredients were soy beans and water- nothing else! It’s the only soy milk I’ve ever digested well, you know it’s fresh and I love that it’s local :)

  5. Hannah said, on March 10, 2013 at 8:02 PM

    OH MY GOD HOW COULD HE PASS UP NEIL GAIMAN?!

    I’m so upset right now.

    • janet @ the taste space said, on March 11, 2013 at 10:01 AM

      It sounds like a crazy zoo there.. so many great options. Sadly, the line was too long for him to see Grumpy Cat. :(

      • rszumlak said, on March 11, 2013 at 11:57 AM

        It was actually a very challenging decision for me. I felt that the likelihood of encountering Neil Gaiman talk in the future would be greater than an Al Gore one, though. Gaiman isn’t my favourite author, though, so it wasn’t the utmost priority for me to see him. I enjoy Neil Stephensen’s work much more, though. And the Al Gore talk was legitimately entertaining… So I have no regrets.

  6. Richa said, on March 11, 2013 at 3:41 PM

    i think i might like tofu finlally in this masaledaar form.. hubbs is the weekend breakfast besan chilla omelette champion too. you can expect crazy additions on them chillas.

  7. Kari @ bite-sized thoughts said, on March 12, 2013 at 12:44 AM

    Conference choices can be difficult, but at least he was in the position of it being difficult because there were too many good ones, rather than the reverse!

    It looks like you’re putting your time in the kitchen alone to good use – this dish is great!

  8. Ira said, on March 12, 2013 at 6:22 AM

    Awesome recipe! So delicious:)

    http://theprintedsea.blogspot.de/

  9. Ellen Lederman said, on March 12, 2013 at 4:08 PM

    Had this yesterday for lunch. Only sub was red cabbage for the bell pepper since Andy used the last pepper for raw corn bread. The soft tofu worked like a charm.
    Terrific! Usually with scrambled tofu, I smother it with salsa, but this was flavorful as is—required no doctoring—the ultimate compliment!

  10. Oh My Veggies (@ohmyveggies) said, on March 13, 2013 at 10:42 AM

    So many tofu scrambles are just kind of meh and boring, but this one sounds absolutely amazing–all those flavors! Yum. :)

  11. Genevieve said, on March 18, 2013 at 4:02 PM

    I’ve never really had tofu scramble as a dish on its own before, which is a bit surprising considering scrambled eggs used to be the only way I could enjoy eating eggs! This one sounds super flavourful though, and I like the extra colour from the red pepper and spinach. The soft tofu sounds like a good tip – if I’m going to try eating soft tofu, it would have to be in a dish like this!

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  13. Laura@howtocookgoodfood said, on March 31, 2013 at 1:57 PM

    I really would love to eat this and will be trying this recipe out as I am trying to cut back on my meat intake and I happen to love tofu. All the spices and flavourings must make this a delicious dish for lunch or dinner.
    Thanks for linking up to One Ingredient :)x

  14. staygoldandhealthy said, on May 2, 2013 at 11:57 AM

    I’ve just turned pescetarian and this is such a great recipe that I wanna try soon!

  15. Abby @ The Frosted Vegan said, on May 7, 2013 at 6:50 PM

    Breakfast is my favorite and I love spicy too, so this is a perfect combo!

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