Togarashi Tofu Scramble

Spicy togarashi extra firm tofu scramble in a skillet.

Prep Time 5

Cook Time 10

Total Time 15

Servings:4 servings

Author: Lori Rasmussen, My Quiet Kitchen

If you're looking for a quick, high-protein vegan breakfast with big flavor, this Togarashi Tofu Scramble delivers! Made with the popular Japanese seasoning Shichimi Togarashi, it's spicy, savory, and anything but boring. Great on toast, in wraps, or served with rice for a satisfying plant-based meal any time of day.

Ingredients
US Customary | Metric

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

Oil-free option — Oil enhances the the spice mix. Omit if needed, but note that flavors won't be the same. 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.

Optional starch slurry — Since I used pre-pressed extra-firm tofu, I wanted to add a little moisture to the scramble near the end of cooking. If you're using a softer tofu or one not pressed as thoroughly, you won't need this.

Variations —

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.

Store leftover tofu scramble in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in a microwave.

Nutrition