Breakfast Tofu Scramble

Published Nov. 3, 2022

Total Time: 25 minutes (including optional tofu pressing)

Difficulty: Easy

Servings: 2–3

Ingredients

• 1 (14–16 oz) block firm or extra-firm tofu, thoroughly drained

• 3 tablespoons maple syrup (adjustable to taste)

• 2 tablespoons low-sodium soy sauce

• 1½ teaspoons finely chopped fresh sage (or 1 teaspoon dried sage)

• ½ teaspoon hot sauce (e.g., Cholula, Sriracha; adjust for spice preference)

• 2 garlic cloves, minced

• Salt and freshly ground black pepper, to taste

• 2 tablespoons extra-virgin olive oil (for searing)

Detailed Preparation Steps

Step 1: Tofu Pressing & Texture Prep

To achieve crispy, golden tofu with a sausage-like texture, prioritize moisture removal:

• Place the tofu on a cutting board with its largest flat face down. Cut horizontally into 1-inch-thick slabs (2 slabs total).

• Wrap the slabs tightly in paper towels to absorb surface moisture. Place on a plate, then top with a heavy object (e.g., a cast-iron skillet, 2 cans of beans) for 15–30 minutes (30 minutes is ideal for maximum moisture extraction).

• Pro Tip: For a finer, shavings-like texture (reminiscent of gyro meat), grate the pressed tofu on the wide side of a box grater or pulse in a food processor (2–3 pulses) to crumble before searing.

Step 2: Maple-Sage Sauce Preparation

Combine the sweet-savory base for coating the tofu:

• In a small bowl, whisk together 3 tbsp maple syrup, 2 tbsp soy sauce, minced garlic, hot sauce, and 2 tbsp water. The mixture should be slightly runny to ensure even coating without pooling.

Step 3: Searing Tofu for Crispy Edges

Sear the tofu to develop a crunchy crust:

• Heat 2 tbsp olive oil in a nonstick or stainless steel skillet over medium-high heat (350–375°F).

• Once the oil shimmers, add the pressed tofu slabs. Sauté 3–6 minutes per side, adjusting heat to prevent burning. The goal is a deep golden-brown crust on all exposed surfaces.

Step 4: Crumbling & Sauce Integration

Merge the tofu with the sauce for a cohesive, savory-sweet finish:

• Reduce heat to medium (300–325°F). Use a spatula or fork to break the tofu into irregular chunks (or crumble pre-processed tofu).

• Pour the maple-sage sauce over the tofu. Stir continuously, scraping the pan bottom to ensure even coating. Cook 2–4 minutes until the sauce thickens and the tofu absorbs most moisture, forming a glossy, caramelized exterior.

Step 5: Seasoning Adjustment

Taste and refine for your ideal balance:

• Add additional salt, hot sauce, or a drizzle of maple syrup to achieve your desired sweet-savory-spicy profile.

Pro Tips for Customization

• Sausage-Like Aroma: Toast 1 tsp crushed fennel seeds in the pan before adding tofu for an anise-forward, meaty undertone.

• Smoky Upgrade: Substitute maple syrup with smoked maple syrup for a complex, woody depth.

• Mess-Free Handling: After searing, transfer tofu slabs to a cutting board, crumble with a chef’s knife, then return to the pan for sauce absorption.

User Reviews & Adaptations

• “Pre-crumbled tofu in a food processor = crispy edges and less mess!”

• “Reduced maple syrup to 1 TB, doubled Cholula: perfect for savory breakfast lovers.”

• “Smoked maple syrup + grated tofu = gyro meat vibes! My new go-to.”

• “Fry slabs first, then crumble on a cutting board—game-changer for clean handling.”

Enjoy this protein-packed, savory-sweet scramble as a hearty breakfast or brunch staple!