This chili tofu scramble is so easy, so versatile and so good. It’s not like your average tofu scramble recipe where it is trying to look like eggs. This tofu recipe knows exactly what it is – a flavorful, somewhat crazy looking, perfect protein addition to any meal.
I love using this recipe as an easy breakfast, meal prep or dinner addition. It comes together in minutes and is so packed with flavor that it can really carry the team when you are putting together a quick and easy meal. Read on to get all the details and see why scrambled eggs miiiight have competition 😉
Table of contents
Ingredients for this tofu scramble recipe
What I love about this recipe is it is just tofu + spices. A match made in heaven.
You can follow your heart when it comes to measuring the spices, but if you need guidelines, here is the framework for this tofu scramble recipe:
- 15 ounces extra firm or firm tofu, about 1 pack, drained
- 1/4 cup water
- 2 & 1/2 tsp chili powder
- 2 tsp each of coriander, cumin, smoked paprika
- 1/4 tsp red pepper flakes
- salt & pepper to taste
The quickest way to make this chili tofu scramble
This recipe takes ten minutes, tops. Here’s the quickest way to bring it all together:
- Use the back of a fork to mash the tofu into chunks. You want some clumps still remaining.
- Bring a nonstick skillet to medium-high heat. Add in the tofu. When the tofu hits the pan you should hear a soft sizzle.
- Add in the chili powder, coriander, cumin, paprika and red pepper flakes and stir with a spatula until the tofu is coated. Add a splash of water and salt and pepper to taste.
- Drizzle in another splash of water and continue to cook down the tofu. Add more spices as you see fit.
- You will know the tofu is done when all the moisture has cooked down and it begins to take on a firmer, more crumbly scramble texture.
- Remove the tofu from the heat. Season once again with salt and pepper if you think it needs it, and serve!
FAQ
This tofu will keep for 5-7 days in the fridge!
I recommend storing this in an airtight container such as pyrex or tupperware. Store in the fridge or you can freeze it for up to 6 months.
Absolutely! But I don’t recommend omitting more than one, otherwise the others might overpower each other.
This recipe also works great with bean curd, textured soy protein or tempeh. Just make sure to crumble them all before adding to the skillet!
Interested in more tofu recipes?
Here are a few of my favorites!
And that’s it for this tofu recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making <3
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Chili Tofu Scramble
Ingredients
- 15 ounces extra firm or firm tofu about 1 pack, drained
- 1/4 cup water
- 2 & 1/2 tsp chili powder
- 2 tsp each of coriander, cumin, smoked paprika
- 1/4 tsp red pepper flakes
- salt & pepper to taste
Instructions
- Use the back of a fork to mash the tofu into chunks. You want some clumps still remaining.
- Bring a nonstick skillet to medium-high heat. Add in the tofu. When the tofu hits the pan you should hear a soft sizzle.
- Add in the chili powder, coriander, cumin, paprika and red pepper flakes and stir with a spatula until the tofu is coated. Add a splash of water and salt and pepper to taste.
- Add another splash of water and continue to cook down the tofu. Add more spices as you see fit.
- You will know the tofu is done when all the moisture has cooked down and it begins to take on a firmer, more crumbly scramble texture.
- Remove the tofu from the heat. Season once again with salt and pepper if you think it needs it, and serve!
- Optional tip: I like to serve with fresh cilantro, a squeeze of lemon juice and some avocado.
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