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!
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.