Golden tofu scramble

tofu scramble

Before yesterday morning, I’d last made tofu scramble quite a few years ago. At that time, I remember it being decidedly… meh… okay but not really something I was in a hurry to make again.

Then I saw a recipe for Golden tofu scram over at Gapers Block. Mmmm, now that looked like one delicious tofu scramble.

So I made it, with just a few additions for extra seasoning.

And it was awesome. A delicious savoury taste with crunchy bits from the seeds, and scrunchy bits from the golden-fried tofu. YUMM! I wouldn’t say it tasted like scrambled eggs (which I never much liked anyway), but I would say that it tasted better than scrambled eggs.

It’s quick to make, and perfect for a weekend breakfast. We ate it alongside Creamy mushrooms on toast.

Don’t forget to check out the original recipe at Gapers Block… they have a helpful photo tutorial, which I was far too lazy to include in my post.


British American
1 tablespoon tahini 1 tablespoon
1 tablespoon sesame seeds 1 tablespoon
1 tablespoon sunflower seeds 1 tablespoon
1 tablespoon lemon juice 1 tablespoon
1-1/2 teaspoons soy sauce 1-1/2 teaspoons
225g tofu 8 ounces
1 tablespoon nutritional yeast 1 tablespoon
pinch turmeric (optional) pinch
to taste salt, freshly ground pepper & onion granules to taste
groundnut (peanut) oil for frying

1. In a medium-sized bowl, make the sauce by whisking together the tahini, sesame & sunflower seeds, lemon juice and soy sauce.

2. Break off a big chunk of tofu and crumble it with your hands into the bowl of sauce. The goal is to have small bits that will become thoroughly coated with the delicious sauce. When all the tofu is crumbled into the bowl, mix it thoroughly.

3. Next add the nutritional yeast, and seasonings to taste. I used salt, pepper and onion granules, but you could use anything your little heart desires. You can also add a pinch of turmeric to impart an eggy goldenness, but this is optional.

4. Heat a heavy skillet (I use cast iron) on medium heat and add a bit of groundnut (peanut) oil. Spread the tofu into a thin layer and fry until it is golden on one side. Then flip it over in sections and brown the other side.

Makes 2 servings.


  1. This does look good! I’ve had similar meh experiences with scrambled tofu, but maybe I’ll have to try it again using your recipe.

  2. yum that looks sooo good. I have to admit I LOVE a good tofu scramble. Your pictures are always awesome. I had an incident with my camera this evening and am temporarily without one… (Blog entry soon to come detailing this.) Your scramble makes me wish tomorrow was Saturday instead of Monday and that I could start the day with it. 🙂

  3. I keep coming here and wishing I could just grab and plate.Feed me!

    I’ll do the dishes=)

    YES you are popular cause you have a beautiful smile aaaaaaaaaaaaand thanks for the compliments. I saw the dress and fell in love with it.

    Thanks so much for all your lovely comments. I do appreciate them =)

  4. Um, not necessarily about this blog or anything, but I was sending Dino Sarma’s blog link to my son and thought you’d like this particular post also 🙂

    Good advice for anyone wanting to save money, even if they are NOT 20, in school, and broke.

  5. OMG that DOES look good!
    I’ve never made Tofu scramble before but looking at that photo I really want to! The creamy Mushrooms are awesome too.
    (I really shouldn’t be looking at this at ten past eight in the morning before I’ve had my breakfast!!Porridge just doesn’t seem quite so appealing now!!)

  6. Tara — I’m actually looking forward to making this again, it was that good.

    CM — I hope your camera did not end up in the toilet like Jeni’s.

    Denny — C’mon over, any time!

    Claire — Beans & rice rock, no doubt about it. Though I would have to disagree with his comment that tofu dogs are foul. We love them (homemade ones, of course 🙂 )

    Jeni — haha, tofu scramble is definitely better than porridge (then again, I’m not a porridge person, as you know).

  7. that does sound like a different scramble just by looking at the ingredients. I’ll have to try it. I’m scoping out recipes for a trip this spring.

  8. Just made this recipe for a couple of Vegan guests we had visit our B & B. Their response was “That was divine” they even took the recipe away with them. I tried a small amount and can truly say it’s great. Well worth making.

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