Breakfast Tofu Scramble
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 3 servings
- 1(14- to 16-ounce) block firm or extra-firm tofu, drained
- 3tablespoons maple syrup, plus more for serving
- 2tablespoons soy sauce
- 1½teaspoons finely chopped fresh sage or 1 teaspoon dried sage
- ½teaspoon hot sauce, plus more for serving
- 2garlic cloves, finely grated
- Salt and pepper
- 2tablespoons extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
256 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 14 grams protein; 627 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set the tofu on one of its large flat sides and cut it in half horizontally. Pat dry and wrap in towels. If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes.
- Step 2
In a measuring cup or bowl, combine the maple syrup, soy sauce, sage, hot sauce and garlic with 2 tablespoons water.
- Step 3
Unwrap the tofu and season all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu and cook until golden brown and crisp, 3 to 6 minutes per side.
- Step 4
Reduce heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the maple-sage mixture and cook, stirring and continuing to break up the tofu, until the sauce is absorbed and the tofu is golden brown, 2 to 4 minutes. Season with more salt, hot sauce and another drizzle of maple syrup until it’s your desired balance of sweet, savory and spicy.
Private Notes
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Cooking Notes
Katie
I would do closer to 2 tbsp of maple syrup bc it ends up pretty sweet. Definitely will be making this again, so good!
Robert Fenerty
Great flavors. After frying the tofu slabs, breaking through the bottom crust with a wooden spoon is a messy challenge. Next time I'll transfer the fried slabs to a cutting board and have at it. I prefer a more savory breakfast, so I cut maple syrup from 3TB to 1TB and doubled the Cholula. Next time, Gochujang paste!
Wendy
Very tasty. The only thing I changed was to pre-crumbling the tofu in a food processor before searing it. This creates more crispy edges, and is less messy than trying to chop it up with a spatula in the frying pan.
Emily Koritz
Looks like you could make the sauce up in advance and store it for instant use in the morning. What do you think?
Anna
Made it for dinner using 1 tbspn maple sugar instead of 3. My two year old even loved it. Very adaptable recipe.
Suzanne
I love nothing more than a sweet/spicy combo, so I used all 3 T of maple syrup and upped the hot sauce (sriracha). Also added steamed broccoli. Delicious lunch!
Maura
For even more sausage flavor try toasting some crushed fennel seeds in the pan before adding the seasoned tofu. Delish!
Sebastian G.
Overall, this dish was very easy and delicious. I would use a little less maple syrup because it was slightly sweeter than I would like.
Eat More Tofu!
I had some leftover roasted sweet potato in the fridge. I diced it and added it with the maple-sage mixture. Very good!
Katy
This was surprisingly good! I followed suggestions to decrease syrup to 2tbs and that worked well. Great tofu recipe!
Sam
add bell peppers and spinaich, and subbed turmeric for sage
RobinF-LA
During the tofu mashup, sprinkle a solid pinch of Indian "black salt" (which is actually pink). It gives a hint of eggy/sulfur smell, if that is what you are looking for.
Neil
I added 2 tsp of apple cider vinegar to the dish for a bit of sour too.
E McD
A pastry blender does a really good job breaking up the fried tofu blocks in the pan.
Paul Wilson
Great standin for hashed browns! As others note, will cut down on syrup next time. Was out of sage so substituted marjoram -- worked well, but most anything sensible would work with this highly adaptable no-recipe recipe.
Twyla
This was perfect! My tofu-apprehensive family really enjoyed this. I kept the 3 Tbs of maple syrup, but upped the garlic and hot sauce. Paired really well with a feta fried egg.
Eileen
I cheated and used half bacon fat half olive oil. Also reduced maple syrup down to 1tbsp. Served over a waffle with more maple syrup. Incredible. Will definitely make again.
Maura
For even more sausage flavor try toasting some crushed fennel seeds in the pan before adding the seasoned tofu. Delish!
Chef Katie
It’s a winner!
Benji
I love this dish, it’s become my go-to weekend breakfast. For the sauce, I like to add a tablespoon of Worcestershire and a liberal amount of Frank’s red hot. I had no issues breaking up the tofu slabs with a plastic spatula. I like to melt some sharp cheddar over it for serving. Delish!
Linda
Simple and perfectly delicious.
Amy
I followed the suggestion of less maple syrup and I’m glad I did. I also used half the tofu but the full amount of sauce and crumbled the tofu before frying it. It was delicious!
polly
Nice to see Ali using my favorite tofu technique—tearing it into chunks rather than slicing it into cubes. The irregular bite-sized chunks have much more surface area for the good stuff to grab onto. It’s a cool way to improve the texture and mouthfeel of the tofu. It goes a long way.
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