Comments on: Hearty Tofu Scramble

By: Jess @ IDTLC Support

Jess @ IDTLC Support — Thu, 24 Aug 2023 16:09:11 +0000

In reply to Barb. Amazing! Thanks for sharing, Barb!

By: Barb

Barb — Sat, 19 Aug 2023 19:17:00 +0000

I followed the recipe to a tee. Absolutely delicious. Thank you for your website. I've been vegan almost 2 years.

By: Sam Turnbull

Sam Turnbull — Sat, 03 Dec 2022 18:38:29 +0000

In reply to Gill. So happy you loved it! :)

By: Gill

Gill — Fri, 02 Dec 2022 16:48:48 +0000

Hi Sam, I made this for supper tonight using onion, green pepper, tomato & baby spinach as that's what I had. I made half the recipe & have some for breakfast tomorrow morning. Fabulous recipe, really delicious - thank you! I will definitely be making this regularly, so quick & easy

By: Char

Char — Sun, 19 Jun 2022 11:44:21 +0000

This is the best tofu scramble I've ever made. (and I've tried A LOT) Definitely a keeper!! I added broccoli because I love it, and I had extra. Really delicious.

By: Lily

Lily — Sun, 06 Jun 2021 22:41:32 +0000

How long does this last in the fridge ?

By: AJ

AJ — Wed, 10 Feb 2021 20:55:19 +0000

Love your energy! You make it fun! Thank you for sharing this recipe. Great to eat and put the leftovers (if I have any from the family) in a tortilla or pita for another meal. Keep up the cooking and sharing!

By: Jenny Allen

Jenny Allen — Thu, 03 Dec 2020 00:10:33 +0000

Sam, you saved me again. Every time I despair over having to cook another dinner, I call up your blog and BAM - there's something easy and delicious! I happened to have all ingredients on hand, including my pre-mixed tofu scramble spices. I had dinner ready in record time. You make it a thousand times easier to be vegan. Thank you so much!

By: Fermin

Fermin — Sun, 08 Nov 2020 02:35:11 +0000

Good write-up. I absolutely love this website. Continue the good work!

By: Delisa Prioletti

Delisa Prioletti — Tue, 27 Oct 2020 07:10:17 +0000

Valuable information. Lucky me I found your web site by accident, and I am shocked why this accident didn't happened earlier! I bookmarked it.

By: Beata

Beata — Sun, 11 Oct 2020 14:32:08 +0000

Just made this (again) and it totally hit the spot for me this morning. Yes, I really was craving this scramble this morning! Didn't feel like chopping the garlic so just skipped it, lol. Didn't have a red pepper (or any pepper for that matter) so just omitted that too. Used extra firm silken tofu that had been frozen and thawed out for this recipe.Followed the rest of the recipe as written and topped my scramble with medium heat salsa. Just. Freaking. Perfect. Period. Thank you Sam!!!!!

By: Sam Turnbull

Sam Turnbull — Thu, 01 Oct 2020 15:51:08 +0000

In reply to Becca. Wonderful! Thrilled you enjoyed it so much, Becca :)

By: Becca

Becca — Thu, 01 Oct 2020 07:24:33 +0000

This was great! I am not vegan but am trying to make some changes. I have been wanting to try this for a while and finally did today. I honestly don’t know that I would have been able to tell it’s without eggs if I’d been blindfolded. So excited to use this for all kinds of yummy meals! (Breakfast tacos are next!)

By: Denali

Denali — Sat, 23 May 2020 00:31:59 +0000

so so yummy! Today was the second time I've made this and it was a big hit with my whole family 🙂 I added in some kale and tomatoes and we ate it stuffed in roasted sweet potatoes. Thanks for sharing this!

By: Sam Turnbull

Sam Turnbull — Thu, 09 Apr 2020 21:42:24 +0000

In reply to Cindy. Wonderful!

By: Cindy

Cindy — Mon, 06 Apr 2020 18:19:59 +0000

This is by far the best tofu scramble EVER!!! Made it several times. The black lava salt is key. Used cooked dried black beans. I do not use oil so water did just fine for sauteing the onions, etc. I have had this for breakfast and dinner. Sides with sliced avocado and berries for breakfast. Sides of green vegetable and half of roasted sweet potato for dinner. Just yummy, yummy.

By: Ulrike

Ulrike — Wed, 11 Mar 2020 12:24:23 +0000

In reply to Steve. To answer Sam's question I only get one ad every now and then so check settings maybe. I use her site frequently too. Ive had other websites do that and also dislike using them for that reason.

By: Sam Turnbull

Sam Turnbull — Mon, 09 Mar 2020 13:50:22 +0000

In reply to Dee. So happy you enjoyed, Dee!

By: Dee

Dee — Sun, 08 Mar 2020 16:24:42 +0000

First ever tofu scramble. I'm not really such a fan of tofu so I used half the amount called for just in case I was going to scrap it. I used extra firm silken tofu. Had to use what veggies I had on hand since it's grocery shopping day and the fridge has scanty yield at the moment, ha ha. Sweet onion, garlic, Serrano pepper, celery, carrots, snow peas, green beans, and chickpeas. Topped with parsley and cherry tomatoes after cooking. Pretty eclectic. Very delish! Bonus, I have enough leftover for at least 3 days!

Tagged you, with pics, on Instagram.

This is the first of your recipes I've tried and now can't wait to try more!

Thank you!

By: Sam Turnbull

Sam Turnbull — Fri, 07 Feb 2020 18:57:50 +0000

In reply to Anne. You're most welcome :)

By: Anne

Anne — Thu, 06 Feb 2020 23:12:10 +0000

This scramble is so yummy and healthy! We have it for dinner once a week. Thanks for the recipe!

By: Sam Turnbull

Sam Turnbull — Thu, 09 Jan 2020 19:11:01 +0000

In reply to Beata. You're welcome :)

By: Sam Turnbull

Sam Turnbull — Thu, 09 Jan 2020 17:52:08 +0000

In reply to Beata. The scramble spice mix is intended to taste like eggs. This one isn't. I have comments about the tofu textures in the scramble spice mix post. Hope that helps!

By: Beata

Beata — Sun, 05 Jan 2020 21:01:40 +0000

In reply to Beata.

First off, this tofu scramble absolutely checks all the hearty breakfast boxes for me after eschewing the 3 eggs and 5 slices of bacon type breakfasts! Yes, I actually ate this many eggs and bacon slices in one sitting. Repeatedly, lol. I am definitely a savory and filling breakfast person and I find that the granola, smoothies, muffins and so on typically just don't cut it for me when it comes to breakfast. This one is a godsend!

I also answered my own question regarding the silken tofu, at least partially. When I made the scramble the first time on January 4th, I used 1 block of extra firm silken tofu that had been previously frozen and thawed out for the scramble. I hand squeezed A LOT of water out of the thawed out block of the extra firm silken tofu! I simply crumbled the resulting silken tofu ball into the scramble. This resulted in a fairly dry but still silky texture (I liked my eggs slightly wet when I ate them).

This morning, January 5th, I wanted to prep more of the scramble for the week, but I didn't have another block of thawed out extra firm silken tofu, so I used a block right out of my pantry, so not frozen and thawed out. This resulted in a very silky texture but somewhat watery scramble. Frankly, the texture was too silky - the real eggs are not that smooth when you scramble them. And the liquid in the pan was not very attractive and was making the entire scramble a little soggy. After this discovery, I immediately popped another block of extra firm silken tofu into the freezer for future use!

Of course, these are my personal observations and my own personal preference will be to use a thawed out block of extra firm silken tofu. I may try the scramble with refrigerated medium firm or firm tofu later because I love to compare different outcomes of the recipes depending on the kind of the ingredients used, but I am in no rush. The texture and moisture level of the scramble resulting from using the thawed out extra firm silken tofu was great for me. Who knows, maybe someone else will find this dissertation helpful too. 🙂

Since I didn't have any bell peppers, I simply skipped them but used 1 Serrano pepper for the heat. OMG yummy!!!

Thank you Sam!!!

By: Beata

Beata — Sat, 04 Jan 2020 14:34:43 +0000

Hi Sam! Ready to try the tofu scramble but I have a question. This recipe calls for a different scramble spice mix than your recipe for just the scramble mix. Is the mix for this recipe different (added cumin, for example) because it is a southwest style dish with black beans and such?

Also, this recipe states that silken tofu can be used for the silkiest texture and your original spice mix recipe does not. I see that this recipe is quite older (2014) than your scramble spice mix (2019). Have you decided that silken tofu is really not the best for the "scrambled eggs"?

Please advise. Thank you!!!

By: Sam Turnbull

Sam Turnbull — Tue, 31 Dec 2019 17:32:12 +0000

In reply to Steve. Hi Steve, I haven't heard this complaint from anyone else, so I'm wondering if there is some kind of glitch or that you are seeing something different than everyone else? The ads on my site help support the work I do so I can continue to provide free recipes.

By: Steve

Steve — Tue, 31 Dec 2019 11:15:43 +0000

Good Recipe, but your website is ABSOLUTELY APPALLING!. The ridiculous number of ads make it almost impossible to navigate. This is self defeating as, while the ads may generate revenue, most people will give up and find a recipe elsewhere. Honestly, it's just about the worst website I have seen.

By: Sam Turnbull

Sam Turnbull — Fri, 06 Dec 2019 16:39:47 +0000

In reply to Alan H.. Amazing!! So happy you love it, Alan :)

By: Alan H.

Alan H. — Wed, 04 Dec 2019 20:00:55 +0000

Sam, This recipe is the Bomb! I make it every couple of weeks, and then have it for breakfast almost every day. Also, I like to take some and make breakfast burritos, with Spanish rice and vegan cheddar cheese shreds. Anyway, thanks for sharing, and Bon Appetegan! 🙂

-Alan
Age 55
Vegan
Atlanta, GA

By: Sam Turnbull

Sam Turnbull — Tue, 26 Nov 2019 15:02:11 +0000

In reply to Sam. I would say 4 -5 days. Enjoy!

By: Sam

Sam — Sun, 24 Nov 2019 15:34:13 +0000

Hey Sam! Love this dish! How long does it keep? I want to make a large batch on Sunday to have for the week. Also super delish in a wrap with some vegan breakfast patties

By: Sam Turnbull

Sam Turnbull — Fri, 15 Nov 2019 23:07:16 +0000

In reply to Carlie Anna. You're welcome :)