Sesame Tofu Scramble
This sesame tofu scramble recipe is quick, easy, and packed with flavor and plant protein. Take it from breakfast to dinner with a spicy homemade peanut sauce!
Servings: 4 servings
Ingredients
For the Scramble
- 16 ounce block extra firm tofu
- 3 tablespoons nutritional yeast
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon unsweetened unflavored soy milk
- ¼ teaspoon toasted sesame oil
- ½ teaspoon turmeric for color
- 1½ tablespoons sesame oil
- ½ yellow onion diced
- 3½ ounces sliced shiitake mushrooms
- 2 cloves garlic minced
- 1 handful of fresh baby spinach
- 1 tablespoon toasted sesame seeds
- ¼ cup roasted peanuts chopped
- 2 green onions greens only, sliced
For the Peanut Sauce
- ¼ cup creamy peanut butter
- 1 tablespoon seasoned rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoons honey
- ¼ teaspoons ground ginger
- ½ teaspoons Sriracha
- 2 tablespoons unsweetened coconut milk or more as needed
Instructions
- Press the tofu. Begin by pressing the tofu to remove any excess moisture. Place the tofu on a rimmed plate or baking dish and cover it with a large piece of aluminum foil. Place something heavy (like a cast-iron skillet or a few cans) on top and let it sit for at least 15 minutes. Drain the liquid from the plate.
- Mash the tofu. Once pressed, crumble the tofu with your hands into a large bowl.
- Add flavorings. To the mashed tofu, add the nutritional yeast, soy sauce, unsweetened soy milk, toasted sesame oil, and turmeric. Stir everything together to combine well. Keep stirring until you are satisfied with the texture (it really should look like scrambled eggs). Set this mixture aside.
- Heat the sesame oil. In a large skillet, heat the sesame oil over medium heat.
- Sauté the veggies. Add the onions and saute until translucent. Add the mushrooms and saute until golden brown. Add the minced garlic and sauté for about 20 seconds, until fragrant.
- Cook the tofu mixture. Add the tofu mixture to the skillet and cook, stirring frequently, for about 5 minutes, until the tofu is heated through and lightly browned in some spots. If the tofu starts to dry out or burn, add a splash of unsweetened, unflavored soy milk.
- Add spinach. Stir in the fresh baby spinach, cooking just until it wilts, about 1-2 minutes.
- Finish the scramble. Once the spinach is wilted, remove the skillet from the heat. Stir in the toasted sesame seeds, chopped peanuts, and sliced green onions. Taste and adjust seasoning as needed (you may want to add a touch more soy sauce or a sprinkle of salt).
- Prepare the peanut sauce. In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, ground ginger, Sriracha, and coconut milk until smooth. If the sauce is too thick, add a little more coconut milk to reach your desired consistency.
- Serve. Spoon the tofu scramble onto plates, and drizzle with the peanut sauce. Serve warm, and enjoy!
Nutrition
Calories: 358kcal | Carbohydrates: 20g | Protein: 21g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Sodium: 782mg | Potassium: 710mg | Fiber: 5g | Sugar: 9g | Vitamin A: 772IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 3mg
