Togarashi Tofu Scramble is a spicy, savory vegan breakfast made with Japanese 7-spice. Easy, protein-packed, and ready in 15 minutes!
One of my favorite things about tofu scrambles is how quick they are to make. Plus, tofu is filling and a real blank slate for flavors. So what about those times when you're not in the mood replicate an egg-y flavor? Enter togarashi tofu scramble!
The bold, citrusy heat of Shichimi Togarashi takes this simple tofu scramble from everyday to oh dang, I want that again tomorrow!
It’s savory, a little spicy, and comes together in just 15 minutes. Whether you’re new to tofu scrambles or just looking for a fun new twist, this Japanese-inspired version brings serious flavor with very little effort.
Why You'll Love It ❤️
- Big flavor, few ingredients – All you need are tofu and a few seasonings.
- Ready in 15 minutes – This isn't a fussy tofu scramble. Perfect for busy mornings, late-night snacks, or weekend brunch.
- Customizable – Keep it simple or bulk it up with veggies or grains.
- Protein-packed – Hearty and wholesome without feeling heavy.
Wait, so what is togarashi?
The word togarashi means “chile pepper” in Japanese, so you’ll often see it in different spice blend names. There are actually a few types of togarashi, but the one we’re using here is called Shichimi Togarashi—“shichimi” meaning “seven flavors.” It’s a classic Japanese 7-spice mix made with chili flakes, citrus peel, sesame seeds, seaweed, and a few other flavorful ingredients.
In the United States, you might also come across "Nanami Togarashi." Both nanami and shichimi translate to "seven flavors," but "nanami" is often used in branding because it's easier to pronounce (for us English-speakers, at least).
You might also see Ichimi Togarashi on store shelves, which is just the pure red chili pepper flakes. Basically, it's what you would use to make your own shichimi togarashi.
So if you’re grabbing a jar or mixing your own, make sure you’re using Shichimi Togarashi for this tofu recipe.
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What You'll Need
- Tofu — I typically go with regular firm or extra-firm tofu for scrambles. Use soft tofu if you prefer a creamier texture. It really just comes down to personal preference.
- Shichimi togarashi — Look for it at your local Japanese market or specialty grocery. It's also available online. Or go the DIY route like I do, and make your own blend with this recipe 👉 Shichimi Togarashi
- Oil — I used avocado oil to lightly brown the crumbled tofu. It also enhances the flavors of the spice mix. If you avoid oils, feel free to skip it, but note that the tofu won't taste quite the same without it. Another option is to use a bit of tahini thinned with water in place of the oil. Tahini will amplify the sesame flavor already present in the togarashi blend.
- Kala namak ("Indian black salt") and/or sea salt — I didn't want to use only kala namak because the egginess competes with the togarashi. But you do you! Add as much as you like, plus regular salt and pepper, to taste.
- Nutritional yeast — you don't really need nooch in this scramble because the shichimi adds so much flavor. So feel free to leave it out. I like to add a small amount just to boost the overall savory and umami vibes.
- Optional starch slurry — Since I used pre-pressed extra-firm tofu, I wanted to add a touch of moisture to the scramble near the end of cooking. So I combined 2 teaspoons arrowroot starch (cornstarch also works) with 3 tablespoons plain soy milk and a pinch of salt. Just pour it over the tofu, stir, and cook for another 2 minutes to cook the starch.
See the recipe card below for full, step-by-step instructions.
How to Make It
First, preheat a non-stick pan over medium heat. Add the oil and let it get hot, then cook the tofu until lightly browned on most sides. The trick is to not stir too often, giving it time to brown.
Now that the tofu is fully cooked, reduce the heat to medium-low so the spices don't burn. Add about half of the shichimi togarashi and stir well. Season with the kala namak, nutritional yeast, a generous pinch of salt, and black pepper. Taste for seasoning, and add more togarashi until it's as spicy as you like.
Tip !!
If you live near a Whole Foods, they now carry extra-firm tofu that has already been pressed (that's what I used for the scramble in the photos). Talk about a genius product! 🙌 It's not like pressing tofu is difficult, but I'm always down for a time-saving hack.
Variations
- Veg it up! Add sautéed shallot, mushrooms, kale, or zucchini for a veggie-packed version. Fresh baby spinach or arugula are also great and wilt down quickly. Finish it off with chopped green onion.
- Not in the mood for a scramble? Slice the tofu into thin rectangles, or make these super easy tofu nuggets and add shichimi togarashi to the breading.
Serving Suggestions
- Savory breakfast bowl: Serve with rice, avocado, and pickled veggies.
- On-the-go wrap: Roll it up in a tortilla with baby spinach and a drizzle of miso sauce or tahini sauce.
- Low-waste bonus: Stir in leftover cooked grains or roasted veggies from last night’s dinner.
Helpful Tips
- Press your tofu. Even quick-pressing with a towel and a heavy pan helps give it better texture and lets the flavors absorb.
- Adjust the spice level. Since tofu itself is bland, it's really the perfect vehicle for shichimi togarashi and does a good job of toning down the heat. If you're worried about it being too spicy, start small and add more gradually.
- Salt at the end. If you want a strong eggy flavor, add kala namak twice, once during cooking and again just before serving. Heat affects its flavor so that final pinch really makes a difference.
I hope you love how easily shichimi togarashi levels up this simple tofu scramble. If you give it a try, comment below to let us know!
Recipe
Togarashi Tofu Scramble
Ingredients
- 14 ounces firm or extra-firm tofu, pressed
- 1 Tablespoon oil - such as avocado oil; see Notes for oil-free
- 3–4 teaspoons Shichimi Togarashi - homemade or store-bought
- 2 teaspoons nutritional yeast, optional
- ½ teaspoon dried parsley
- ¼ teaspoon kala namak (Indian black salt) - or more for extra egg-y flavor
- salt and pepper - to taste
Optional starch slurry (see Notes):
- 3 Tablespoons plain, unsweetened non-dairy milk - I used soy
- 2 teaspoons arrowroot or cornstarch
- pinch of salt
Instructions
- Preheat a non-stick skillet over medium heat. Add the oil and let it get hot. Cook the tofu undisturbed for 2–3 minutes or until lightly browned underneath. Stir and repeat the process, cooking until the tofu is golden on most sides.
- Now that the tofu is fully cooked, reduce the heat to medium-low so the spices don't burn. Add about 2 teaspoon shichimi togarashi and stir well. Add the nutritional yeast and parsley. Season with a generous pinch each of kala namak, salt, and black pepper.
- Taste for seasoning, and add more togarashi until it's as spicy as you like, and more kala namak for eggy flavor and saltiness.
- Optional: Depending on the tofu used, if the scramble seems dry and you want to add moisture, prepare the starch slurry by whisking together the starch and liquid until smooth. Add a pinch of salt, and pour the slurry over the tofu. Stir and continue to cook for about 2 minutes or until piping hot and thickened.
Notes
- With veggies: Add sautéed shallot or onion, mushrooms, kale, or zucchini for a veggie-packed version. Fresh baby spinach or arugula are also great and wilt down quickly.
- Not in the mood for a scramble? Slice the tofu into thin rectangles, then cook and season as described.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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