Vegetable Breakfast Scramble

This tofu scramble gets its savory backbone from miso paste and soy sauce mixed with turmeric, basil, and dill. That combination gives crumbled tofu the golden color and umami-rich flavor that makes it a convincing stand-in for scrambled eggs.

Sauteing the peppers, mushrooms, and onions first for a full ten minutes before adding the tofu is what separates a great scramble from a watery one. The vegetables need time to soften and release their moisture so it can cook off. Adding tofu too early traps that liquid and leaves everything steaming instead of sizzling.

Firm tofu is a must here. Silken or soft tofu will dissolve into mush when you stir it around the pan. Crumble it in chunky, irregular pieces so some bits get golden and crispy on the edges while others stay soft.

The miso-turmeric liquid goes in last, just two minutes of cooking so it coats everything in a glossy, flavorful glaze without making the scramble soupy.

Chef Tips

• Press the tofu for 15 minutes wrapped in a clean towel before crumbling. Less moisture means better browning in the pan
• Use tamari instead of soy sauce if you want this to be gluten-free
• Don’t stir constantly once the tofu is in. Let it sit and develop color on the bottom before tossing
• Nutritional yeast stirred in at the end adds a cheesy, savory depth if you want even more flavor

Variations

• Add fresh spinach or kale in the last minute for extra greens
• Toss in crumbled tempeh alongside the tofu for more protein and a nuttier texture
• Swap the dill and basil for cumin and smoked paprika for a Southwestern-style scramble