Name: Vegan Tofu Scramble with Bell Pepper, Shallots, and Herbs
Total time: 45 min
Ingredients: 14 ounces soft tofu , drained and patted dry; 1½ teaspoons vegetable oil; 1 small red bell pepper , stemmed, seeded, and chopped fine; 1 shallot , minced; ¾ teaspoon salt; ⅛ teaspoon turmeric; 1/8 teaspoon pepper; 2 tablespoons finely chopped fresh basil , parsley, tarragon, or marjoram

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.

Before You Begin

If you cannot find soft tofu, you can use silken tofu but your scramble will be significantly wetter. Do not use firm tofu in this recipe.

Instructions

Crumble tofu into ¼- to ½-inch pieces. Spread tofu on paper towel–lined baking sheet and let drain for 20 minutes, then gently press dry with paper towels. Heat oil in 10-inch nonstick skillet over medium heat until shimmering. Add bell pepper and shallot and cook until softened, about 5 minutes.

Stir in crumbled tofu, salt, turmeric, and pepper and cook until tofu is hot, about 2 minutes. Off heat, stir in basil and serve.