Scrambled Tofu With Crispy Cubes

This recipe comes from the book La Veganista - Lust auf vegane Küche by Nicole Just fro and has a striking resemblance to real scrambled eggs - but with no cholesterol!
  • Preparation time: 25 m


  • 250 g smoked tofu
  • 8 tablespoons olive oil
  • 750 g regular tofu
  • 1 ½ tsp turmeric powder
  • Salt
  • 400 g silken tofu
  • 1 bunch chives
  • Black pepper from the mill


  • Cut the smoked tofu cut into cubes about 0.5 cm. Heat 2 tbsp olive oil in a pan and fry tofu until crisp over medium heat for about 4 minutes..

  • In a large bowl, add the regular tofu, using hands or a fork to crumble. Mix with turmeric and season with salt.

  • Heat the remaining oil in the pan and fry the crumbled tofu over high heat for 7-8 minutes. Don't stir too often, but wait until a slight brown crust has formed.

  • Pour the silken tofu in a bowl and stir roughly with a fork.

  • Wash the chives, pat dry and cut into small rings.

  • When the tofu in the pan is well browned, add the silken tofu, smoked tofu cubes and everything else, stirring occasionally until scrambled. Cook for one minute.

  • Season the scrambled tofu with salt and pepper and finally stir in the chives.

Additional information

Per serving: 570 calories, 46g protein, 40g fat, 7g carbohydrates

Nicole’s swap tips:
You can replace a portion of the amount of salt with Kala Namak. It gives the smoked tofu a particularly egg-like taste.


Your comments

  1. Leave a Reply

    8. April 2015

    It’s so clever to use different tofu flavors and textures! I especially love the smoked tofu, yum!