Scrambled Tofu

Scrambled Tofu

  • Preparation 15 min
  • Cooking 15 min
  • Servings 4
  • Vegetarian
  • Vegan
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free



    • ½ cup (125 ml) creamy soy preparation for cooking (such as Belsoy)
    • 1 tsp (5 ml) vegetable broth paste (see note)
    • 1 shallot, chopped
    • 2 tbsp (30 ml) vegetable oil
    • 1 lb (450 g) semi-firm tofu, rinsed and crumbled (see note)
    • 1 tbsp nutritional yeast
    • ½ tsp garlic or onion powder
    • ½ tsp turmeric
    • 1/8 tsp cayenne pepper
    • 2 tbsp chives, finely chopped (optional)


Note from Ricardo

Vegetable broth paste can be found among the other types of broth available in certain grocery stores. It can be replaced here with the same quantity of miso paste.

There are several types of tofu available on the market. There can be significant differences between various types of semi-firm tofu, depending on the brand. For best results with this recipe, choose a semi-firm tofu that is soft and smooth (such as semi-firm Sunrise tofu or Mori-Nu tofu), instead of opting for a variety that is dense and compact.

Personal Note

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