Heat a large pan to medium-high heat with a little olive oil.
Pour out the excess water from the package, but do not press the tofu.
Crumble the block of tofu directly into the pan. Vary the crumble between small and large chunks of tofu.
Cook the tofu for about 5 minutes until it just starts to become golden.
Add the seasoning and mix to coat the crumbled tofu.
Cook the tofu for another 5 minutes, stirring continuously. Break down any large chunks of tofu with a spatula.
If desired, add a splash of water or plant-based milk to make the texture “eggier” if the tofu has become too dry.
Notes
See more expert tips, pictures, and variations above for making the best tofu scramble!Storage: Store tofu scrambled eggs in an airtight container in the refrigerator for 3 to 4 days. Reheating: Reheat scrambled tofu in a skillet over medium heat, stirring occasionally, until warmed through. If needed, add another splash of milk at the end. You can also microwave it in short intervals.Ingredient Notes:
Tofu - Tofu typically ranges from 12 to 18 ounces. A couple of extra ounces won't matter much, so use your entire block. Adjust spices to taste, adding more salt and garlic if needed.
Milk - The addition of plant-based milk or water is optional but helps if your tofu dries out while cooking. Make sure you use unsweetened and unflavored milk!
Kala Namak or Black Salt gives tofu scramble an "eggy" flavor. If you don't have any, you can use regular salt, but I highly recommend just buying some to have on hand!
Variations: This recipe makes a basic tofu scramble, but you can have fun with spices making your “eggs” cheesy, spicy, Indian-style, or Southwest-style.