Chipotle Spiced Tofu Scramble
My Chipotle Spiced Tofu Scramble recipe is my equivalent to the standard tofu scramble. It's classic yet has a little kick that once you taste it you will want to make it again!
Servings: 4
Ingredients
- 1 block extra firm tofu (14 oz drained weight) *
- 1/2 tbsp neutral oil
- 1 cup yellow onion diced
- 1 rib celery diced
- 1/2 cup green bell pepper diced
- 6 cremini mushrooms thinly sliced
- 3/4-1 tsp salt
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1/2-3/4 tsp chipotle powder adjust to taste *
- 2 tbsp nutritional yeast
- 1 tbsp freshly squeezed lemon juice about 1/2 lemon *
- A handful of baby spinach
- 1/3 cup chopped tomatoes (optional)
Instructions
- Cut the tofu into 4 blocks then use hands to give a light squeeze on each block to drain excess water (no need to be completely drain.) Crumble and set aside.
- Heat up a large pan at medium high heat. Pour neutral oil and add onion, celery, and green bell pepper. Stir for 2-3 minutes. Then add cremini mushrooms. Stir for another 2-3 minutes until the mushrooms are shrunk down. Adjust the heat if necessary. Season the veggies with 1/4 tsp salt and stir.
- Reduce the heat to medium. Add crumbled tofu to the pan and season with additional 1/2-3/4 tsp salt, cumin powder, turmeric powder, chipotle powder, nutritional yeast, and lemon juice. Stir well and leave for 5 minutes. * (please see the notes for instructions.)
- Add baby spinach stir until wilted. Lastly, add chopped tomatoes (optional) and give a quick stir.
- Serve with toast, grains, or in a wrap.
Notes
- For firmer texture, use the vacuum-packed kind (sold as super firm or high protein tofu in the U.S.) Otherwise, use “extra firm” tofu (packed in water) and squeeze excess water out.
- I use “extra firm” tofu which, in my opinion, has a balanced texture of not too dry or wet. If you enjoy softer one, try using “firm” tofu instead. Silken tofu is not recommended for this dish.
- I use a stainless-steel pan to cook the dish but sometimes it may stick to the bottom of the pan. Just keep your eye on it and give a stir occasionally. Adjusting the heat to medium to medium low (after the tofu crumbles are added) also helps to prevent from sticking. On the other hand, non-stick pan gives crispier texture to the tofu with no effort especially when you use the vacuum-packed “super firm” tofu.
- With 1/2 tsp, the spiciness is pleasant. With 3/4 tsp, it becomes pretty dominant. If you aren’t sure, start with 1/4 tsp and add more. If chipotle isn’t your thing, you can use 1/4-1/2 tsp ground black pepper which will make the dish more classic tofu scramble.
- Lemon juice brightens up the overall taste. Also, with the combination of nutritional yeast, it gives a slightly “cheesy” taste.
- Any leftovers can be reheated using a pan. Keep it in a fridge and consume within 2-3 days.
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