• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Biscuits + Scones
      • Bars & Brownies
      • Cakes
      • Cookies
      • Custards + Puddings
      • Muffins
      • Pies & Tarts
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • The Cookbook!
  • The Blog
  • Newsletter
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Justine Doiron

just real good food

Breakfast, Dairy Free, Gluten Free, Recipes, Special Diets, Vegan, Vegetarian, Vegetarian Proteins · October 7, 2021

Chili Tofu Scramble

Jump to Recipe Print Recipe
Chili Tofu Scramble

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 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 might have competition. 😉

Table of contents

  • Ingredients for this tofu scramble recipe
  • The quickest way to make this chili tofu scramble
  • FAQ
  • Interested in more tofu recipes?
firm tofu

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 teaspoons chili powder
  • 2 teaspoons each of coriander, cumin, smoked paprika
  • 1/4 teaspoon red pepper flakes
  • Salt & pepper to taste
tofu sliced

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:

  1. Use the back of a fork to mash the tofu into chunks. You want some clumps still remaining.
  2. Bring a nonstick skillet to medium-high heat. Add in the tofu. When the tofu hits the pan you should hear a soft sizzle.
  3. 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.
  4. Drizzle in another splash of water and continue to cook down the tofu. Add more spices as you see fit.
  5. 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.
  6. Remove the tofu from the heat. Season once again with salt and pepper if you think it needs it, and serve!
Chili Tofu Scramble

FAQ

How long does this tofu keep?

This tofu will keep for 5-7 days in the fridge!

How can I store this chili tofu scramble?

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.

I don’t have one of the spices, can I omit it?

Absolutely! But I don’t recommend omitting more than one, otherwise the others might overpower each other.

Can I use something else instead of tofu?

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!

Chili Tofu Scramble

Interested in more tofu recipes?

Here are a few of my favorites!

Honey Coriander Crispy Tofu Wings
Modeled after the Honey Coriander Chicken Wings at the Disney restaurant Ohana, these crispy tofu wings are in a league of their own. Sweet, savory, crispy and slightly sticky – these tofu wings are done in minutes and will have you licking your fingers – in only the best way.
Check out this recipe
Crispy Sage Fennel Tofu
This breaded and baked tofu is perfect for fall. It is coated in sage, fennel seeds, panko bread crumbs and is the ultimate comfort food. Add it to a warm harvest bowl or a seasonal salad and you'll have fall on a plate.
Check out this recipe
‘Nduja (but Tofu!) Soup
This high-protein, plant-based soup is modeled after 'nduja, but don't worry, you won't find any pork here. What you WILL find is a comforting, slightly spicy soup that is packed with umami flavor and bursting with notes of tomato. The flavors build as the soup simmers, so don't skip that step, and the bold notes of the soup will prove why.
Check out this recipe
Chili Tofu Scramble

And that’s it for this Chili Tofu Scramble!

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

We've all seen the tofu scramble that are trying to look like eggs, but this recipe is a tofu scramble that is allll about the flavor. It uses chili powder, cumin, coriander, paprika and red pepper flakes to maximize flavor and achieve a gorgeous red color. Make it once and add it to everything!
Print Recipe Pin Recipe
Prep Time:10 minutes mins
Cook Time:10 minutes mins
Course: Main Course
Cuisine: Fusion, Middle Eastern
Keyword: calabrian chili, scramble, tofu
Servings: 4 servings

Ingredients

  • 15 ounces extra firm or firm tofu about 1 pack, drained
  • 1/4 cup water
  • 2 1/2 teaspoons chili powder
  • 2 teaspoons each of coriander, cumin, smoked paprika
  • 1/4 teaspoons 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.

Posted In: Breakfast, Dairy Free, Gluten Free, Recipes, Special Diets, Vegan, Vegetarian, Vegetarian Proteins

You’ll Also Love

Turmeric & Ginger White Bean Soup
Maple Bourbon Chestnuts & Dates
Charred Scallion Pesto

Reader Interactions

Trackbacks

  1. Chili Tofu Scramble — Justine Snacks | My Meals are on Wheels says:
    October 11, 2021 at 4:22 pm

    […] Chili Tofu Scramble — Justine Snacks […]

Next Post >

Baked Salmon & Avocado Salad

Primary Sidebar

Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
  • Cherry Muffins with Salty Pistachio Sugar

  • How to Make Ice Cream with the KitchenAid Ice Cream Attachment

  • Spiced Carrot and Chickpea Slaw with Cucumber Salad

  • Homemade Butter

  • Broken Plane Cocktail

Latest on Instagram

I was in the mood for a lot of vegetables that doe I was in the mood for a lot of vegetables that doesn’t ~feel~ like a lot of vegetables, you know?

https://justinesnacks.com/spiced-carrot-and-chickpea-slaw-with-cucumber-salad/

#healthyrecipes #summervegetables
Cherry muffins with salty pistachio sugar! 🍒🍒 and wow it feels good to be back 

https://justinesnacks.com/cherry-muffins-with-salty-pistachio-sugar/

#cherrymuffins #summerbaking
5-minute single-serving cowboy caviar with @patago 5-minute single-serving cowboy caviar with @patagoniaprovisions Sardines + Beans, (which yes, Patagonia makes tinned fish!) #sponsored

I thought it would need more, but it’s a recipe that really needs nothing else. Plus I love that it’s good for us but also good for the planet.

You can find Patagonia Provisions Sardines + Beans at @wholefoods nationwide, and you can find where to shop Patagonia Provisions at the link in my bio 💚 🐠
Lime-tart fruit with sesame halva crumble! A good Lime-tart fruit with sesame halva crumble! A good 20-minute (or last minute) dessert for when the peaches are too good to pass up. Page 262 of “Justine Cooks,” in your local library (or I’m sure there’s a PDF of it floating around somewhere!)

#summerdesserts
A Basil Potato Salad. No, I never thought we’d A Basil Potato Salad.

No, I never thought we’d get here, either. 

But I kind of love it - not too heavy, filled with texture, hit with that same (light!) acidic element that we all know a potato salad needs. Take this and impress your grandpa (..idk I feel like family members love a potato salad). 

https://justinesnacks.com/basil-potato-salad/

#potatosaladrecipe
A little no-cook spaghetti for the holiday weekend A little no-cook spaghetti for the holiday weekend 🍅

https://justinesnacks.com/chili-crab-spaghetti/

#nocookrecipes
@tillamook Oregon Strawberry ice cream sandwiches, @tillamook Oregon Strawberry ice cream sandwiches, because whenever I make a cookie crust for a pie I’m always wondering why we don’t do the same with ice cream sandwiches? #TillamookPartner
 
And Tillamook has the best ice cream in your grocery store hands down, and I am never without either their Oregon Strawberry or Vanilla Bean. Both taste so creamy and so LUXE. Long live summer and long live Tillamook dairy. If you need me, I’ll be in the ice cream section 🙂‍↕️
 
My recipe can be found on Tillamook’s site, and I hope you make these ice cream sandwiches for a crowd this summer 💚

https://www.tillamook.com/recipes/extra-pink-ice-cream-sandwiches
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2025 Justine Doiron · Theme by 17th Avenue