Chili Tofu Scramble

This Chili Tofu Scramble is so easy, so versatile and so good. It’s not like your average tofu scramble recipe where it is trying to look like eggs. This tofu recipe knows exactly what it is – a flavorful, somewhat crazy-looking, perfect protein addition to any meal.

I love using this recipe as an easy breakfast, meal prep or dinner addition. It comes together in minutes and is so packed with flavor that it can carry the team when you are putting together a quick and easy meal. Read on to get all the details and see why scrambled eggs might have competition. 😉

Ingredients for this tofu scramble recipe
The quickest way to make this chili tofu scramble
FAQ
Interested in more tofu recipes?

Ingredients for this tofu scramble recipe

What I love about this recipe is it is just tofu + spices. A match made in heaven.

You can follow your heart when it comes to measuring the spices, but if you need guidelines, here is the framework for this tofu scramble recipe:

15 ounces extra firm or firm tofu, about 1 pack, drained
1/4 cup water
2 1/2 teaspoons chili powder
2 teaspoons each of coriander, cumin, smoked paprika
1/4 teaspoon red pepper flakes
Salt & pepper to taste

The quickest way to make this chili tofu scramble

This recipe takes ten minutes, tops. Here’s the quickest way to bring it all together:

Use the back of a fork to mash the tofu into chunks. You want some clumps still remaining.
Bring a nonstick skillet to medium-high heat. Add in the tofu. When the tofu hits the pan you should hear a soft sizzle.
Add in the chili powder, coriander, cumin, paprika and red pepper flakes and stir with a spatula until the tofu is coated. Add a splash of water and salt and pepper to taste.
Drizzle in another splash of water and continue to cook down the tofu. Add more spices as you see fit.
You will know the tofu is done when all the moisture has cooked down and it begins to take on a firmer, more crumbly scramble texture.
Remove the tofu from the heat. Season once again with salt and pepper if you think it needs it, and serve!

FAQ

How long does this tofu keep?

This tofu will keep for 5-7 days in the fridge!

How can I store this chili tofu scramble?

I recommend storing this in an airtight container such as Pyrex or Tupperware. Store in the fridge or you can freeze it for up to 6 months.

I don’t have one of the spices, can I omit it?

Absolutely! But I don’t recommend omitting more than one, otherwise the others might overpower each other.

Can I use something else instead of tofu?

This recipe also works great with bean curd, textured soy protein or tempeh. Just make sure to crumble them all before adding to the skillet!

Interested in more tofu recipes?

Here are a few of my favorites!

Honey Coriander Crispy Tofu Wings

Modeled after the Honey Coriander Chicken Wings at the Disney restaurant Ohana, these crispy tofu wings are in a league of their own. Sweet, savory, crispy and slightly sticky – these tofu wings are done in minutes and will have you licking your fingers – in only the best way.

Check out this recipe

Crispy Sage Fennel Tofu

This breaded and baked tofu is perfect for fall. It is coated in sage, fennel seeds, panko bread crumbs and is the ultimate comfort food. Add it to a warm harvest bowl or a seasonal salad and you'll have fall on a plate.

Check out this recipe

‘Nduja (but Tofu!) Soup

This high-protein, plant-based soup is modeled after 'nduja, but don't worry, you won't find any pork here. What you WILL find is a comforting, slightly spicy soup that is packed with umami flavor and bursting with notes of tomato. The flavors build as the soup simmers, so don't skip that step, and the bold notes of the soup will prove why.

Check out this recipe

And that’s it for this Chili Tofu Scramble!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making <3

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Prep Time 10

Cook Time 10

Servings: 4 servings

Ingredients

▢ 15 ounces extra firm or firm tofu, about 1 pack, drained
▢ 1/4 cup water
▢ 2 1/2 teaspoons chili powder
▢ 2 teaspoons each of coriander, cumin, smoked paprika
▢ 1/4 teaspoons red pepper flakes
▢ Salt & pepper to taste

Instructions

Use the back of a fork to mash the tofu into chunks. You want some clumps still remaining.
Bring a nonstick skillet to medium-high heat. Add in the tofu. When the tofu hits the pan you should hear a soft sizzle.
Add in the chili powder, coriander, cumin, paprika and red pepper flakes and stir with a spatula until the tofu is coated. Add a splash of water and salt and pepper to taste.
Add another splash of water and continue to cook down the tofu. Add more spices as you see fit.
You will know the tofu is done when all the moisture has cooked down and it begins to take on a firmer, more crumbly scramble texture.
Remove the tofu from the heat. Season once again with salt and pepper if you think it needs it, and serve!