Vegan Tofu Scramble with Bell Pepper, Shallots, and Herbs

Why This Recipe Works

Scrambles made from tofu can be rich and creamy and great alongside toast and jam or tucked into a portable breakfast burrito or taco. But while recipes for tofu scrambles are numerous, some seem like bland or boring imitations of their eggy counterparts. We wanted a recipe that offered a creamy, egg-like texture and a subtle but satisfying flavor, made more interesting with the addition of some fresh vegetables. We tried silken, soft, medium, and firm tofu, and the soft tofu proved to have a texture closest to eggs, yielding pieces that, when crumbled, were smooth and creamy. (Silken tofu produced a looser scramble, and firmer tofu varieties developed into hard curds.) A small amount of turmeric was key, contributing depth of flavor and a nice touch of color without overwhelming the dish with actual curry flavor. We also found that the tofu could be crumbled into smaller or larger pieces to resemble egg curds of different sizes.