Breakfast Tofu Scramble

Breakfast Tofu Scramble

This tofu scramble is as good for breakfast with coffee and pancakes as it is for dinner with rice and roasted vegetables. And it’s a cinch to make, even with just one eye open: Sear large slabs of tofu, then break them into irregular pieces. The craggy edges of the tofu absorb a seasoning mixture that’s reminiscent of breakfast sausage: sweet from maple syrup, herbaceous from sage, and spicy from hot sauce and black pepper. Feel free to add vegetables that are already cooked, or that cook in 2 minutes, along with the maple-sage mixture, but if you do so, you may want to increase the seasoning accordingly.
  • Total:
  • Serves: 2 persons



  1. 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.
  2. Step 2

    In a measuring cup or bowl, combine the maple syrup, soy sauce, sage, hot sauce and garlic with 2 tablespoons water.
  3. 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.
  4. 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.