Tofu Scramble with Shallots and Herbs
A creamy, egg-free breakfast that relies on soft tofu for a tender texture
Why This Recipe Works
Soft tofu is the secret to a creamy consistency that firm varieties simply cannot replicate. A small amount of curry powder adds a classic golden color and savory depth without making the dish taste specifically like curry.
Instructions
Crumble the tofu into small pieces ranging from 1/4 to 1/2 inch — varying the sizes ensures the finished scramble has the irregular texture of real eggs.
Heat the oil in a 10-inch nonstick skillet over medium heat until shimmering. Add the shallot and cook until softened and translucent, about 2 minutes.
Stir in the crumbled tofu, curry powder, salt, and pepper. Cook for about 2 minutes, stirring gently, until the tofu is heated through and evenly colored.
Remove from the heat and stir in the fresh herbs. Serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Leftovers can be refrigerated for up to 2 days and gently reheated in a skillet.
Can I make this ahead of time?
Best enjoyed immediately after cooking.
