Serves 4
157 cal · 20 min
Scrambled Tofu
Recipe GLPR2ea25f027f9c9d
A protein-rich plant-based scramble combining firm tofu, fresh bean sprouts, and eggs for a satisfying breakfast or light dinner. The tofu is crumbled and pan-fried until golden, then mixed with sautéed vegetables and scrambled eggs until everything is cooked through and lightly browned. Simple, nutritious, and ready in about 15 minutes.
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Ingredients
1 package firm tofu (14 ounces), drained
1 tablespoon butter
2 cups fresh bean sprouts (10 ounces)
2 large eggs
Salt and black pepper to taste
Directions
Ensure tofu is well-drained by gently pressing it between clean hands or wrapping in a clean kitchen towel to remove excess moisture.
Using your hands or a fork, crumble the tofu into bite-sized pieces into a small bowl, breaking it into a texture similar to scrambled eggs.
In a large skillet or frying pan, melt butter over medium heat until it foams.
Add the crumbled tofu to the pan and cook for 5–7 minutes, stirring occasionally, until the tofu begins to brown lightly around the edges.
Add the bean sprouts to the pan and stir well to combine with the tofu. Continue cooking for 2–3 minutes until the sprouts begin to soften slightly.
In a small bowl, beat the eggs with a fork until well combined and pour them into the pan with the tofu mixture.
Stir constantly, breaking up the eggs as they cook, and combine everything together until the eggs are fully cooked and no longer runny, about 2–3 minutes.
Season the scramble with salt and black pepper to taste. Stir well and serve immediately while hot.
