Sesame Tofu Scramble Recipe
If you crave a plant-based breakfast (or brunch!) that’s big on flavor, texture, and satisfying savory goodness, Sesame Tofu Scramble is about to become your new go-to. This vibrant dish is loaded with a rainbow of veggies, creamy peanut sauce, and crispy toppings—all wrapped around golden, tender tofu bursting with umami. Packed with protein and studded with sesame and peanuts for nutty crunch, it’s a bowlful that dazzles both your senses and your hunger. Whether you’re new to tofu or a lifelong fan, this scramble might just win a permanent spot in your rotation!
Ingredients You’ll Need
This recipe keeps things simple but mighty, blending pantry basics and fresh produce for depth of flavor. Each ingredient plays a crucial part in creating the distinctive taste, aroma, and colorful presentation of Sesame Tofu Scramble.
- Extra firm tofu (16 oz): The star protein, pressed for the best texture and ready to soak up all the flavors.
- Nutritional yeast (3 tbsp): Adds a cheesy, umami note that makes tofu absolutely crave-worthy.
- Low-sodium soy sauce (2 tbsp for tofu, 2 tbsp for sauce): Brings savoriness and a hit of salt to balance everything.
- Unsweetened soy milk (1 tbsp, plus a splash if needed): Helps create a creamy, eggy consistency in your scramble.
- Toasted sesame oil (1/4 tsp): Just a drizzle infuses the tofu with nutty, aromatic depth.
- Turmeric (1/2 tsp): For a golden hue and a gentle earthy warmth—like sunshine in every bite!
- Sesame oil (1½ tbsp): Gives the veggie saute extra richness and signature sesame flavor.
- Half yellow onion (diced): Lends natural sweetness and a classic savory backbone.
- Sliced shiitake mushrooms (3½ oz): Earthy and meaty, shiitakes amp up texture and taste.
- Garlic (2 cloves, minced): Because every scramble needs that aromatic kick!
- Fresh baby spinach (a handful): Wilts down for a pop of green and added nutrition.
- Toasted sesame seeds (1 tbsp): Little bursts of nutty crunch in every forkful.
- Roasted peanuts, chopped (1/4 cup): Crunchy, salty, and totally irresistible on top.
- Green onions, greens only, sliced (2): Brings a fresh zip and a pretty garnish.
- Creamy peanut butter (1/4 cup): Forms the base of the rich, savory drizzle.
- Seasoned rice vinegar (1 tbsp): Adds tang and brightness to the sauce.
- Honey (1 tbsp): Balances all the savory notes with gentle sweetness.
- Ground ginger (1/4 tsp): For a little warmth and zing in the peanut sauce.
- Sriracha (1/2 tsp): Give the sauce a gentle heat to wake up your palate.
- Unsweetened coconut milk (2 tbsp or more): Makes the peanut sauce creamy and luscious.
How to Make Sesame Tofu Scramble
Step 1: Press and Prep the Tofu
Begin by pressing your extra firm tofu to remove as much moisture as possible. This step is what transforms floppy tofu into a hearty, chewy base that will soak up all the bold flavors in this Sesame Tofu Scramble. Simply pop it between some foil, balance something heavy on top, and let it rest for at least 15 minutes before draining off the released liquid.
Step 2: Mash & Season the Tofu
After pressing, crumble the tofu into a large bowl using your hands. You want an irregular, scrambled texture—think soft but slightly chunky. Toss in the nutritional yeast, soy sauce, unsweetened soy milk, toasted sesame oil, and a sprinkle of turmeric. Mix thoroughly until each crumb is coated and golden. This is the moment when the tofu transforms, taking on a rich color and robust flavor. Set aside while you prep the veggies.
Step 3: Sauté Aromatics & Veggies
Heat up 1½ tablespoons of sesame oil in a large skillet over medium heat. Add your diced onion and sauté until they’re soft and translucent—their gentle sweetness will work magic in the background. Next, toss in the shiitake mushrooms; let them cook until they’re golden and beautifully browned. Finish with garlic, stirring just until fragrant. At this point, your kitchen will be filled with irresistible, mouthwatering aromas!
Step 4: Cook the Flavored Tofu
Add the seasoned tofu mixture into the sizzling skillet with the veggies. Stir and cook for about 5 minutes, letting everything mingle and allowing those crispy edges to start forming. If you notice the tofu sticking or drying out, splash in a touch of unsweetened soy milk. The mixture should resemble scrambled eggs—moist, golden, and aromatic.
Step 5: Stir in Spinach
Scatter a generous handful of baby spinach over the scramble. Stir gently for 1 to 2 minutes, just until the leaves are wilted and vibrant green. The spinach not only introduces color, but also a fresh, gardeny lift to balance the rich flavors.
Step 6: Finish With Crunch & Freshness
Take the skillet off the heat. Now, stir in the toasted sesame seeds, chopped roasted peanuts, and sliced green onions. Taste and tweak the seasoning to your preference by adding an extra dash of soy sauce or a sprinkle of salt.
Step 7: Whisk Up the Peanut Sauce
While the scramble rests, quickly whisk together your decadent peanut sauce: combine creamy peanut butter, seasoned rice vinegar, soy sauce, honey, ground ginger, sriracha, and coconut milk in a bowl. If you like your sauce a bit thinner and pourable, just add a little more coconut milk. This sauce ties everything together and gives Sesame Tofu Scramble its signature finish!
Step 8: Serve It Up!
Spoon piles of hot scramble onto plates, then drizzle generously with your just-made peanut sauce. Whether you’re plating it up for family or friends, get ready for big grins—this dish is a showstopper!
How to Serve Sesame Tofu Scramble
Garnishes
For the perfect finishing touches, top your Sesame Tofu Scramble with extra sliced green onions, another sprinkle of toasted sesame seeds, and even a few more chopped roasted peanuts. If you love heat, a light zigzag of sriracha or fresh chili slices is fantastic. This combination not only makes your dish look gorgeous but ensures every bite pops with layers of flavor and texture.
Side Dishes
This hearty scramble is wonderful on its own, but for a feast, try pairing it with steamed jasmine rice or fluffy quinoa to soak up all the peanut sauce. A crisp Asian cucumber salad or lightly pickled carrots add a refreshing counterpart. Toasted sourdough or a warm, flaky scallion pancake on the side transforms the meal into an unforgettable brunch spread.
Creative Ways to Present
Sesame Tofu Scramble is truly versatile. Pile it into a bowl with rice and fresh veggies for a savory breakfast bowl, tuck it into a wrap for a grab-and-go lunch, or serve it over sautéed greens for a lighter plate. For a party, make mini lettuce cups and top them with a dollop of scramble—it’s a fun, flavor-packed appetizer everyone will remember!
Make Ahead and Storage
Storing Leftovers
Have extra Sesame Tofu Scramble? Lucky you! Let the scramble cool to room temperature, then transfer it to an airtight container. It will keep nicely in the fridge for up to 3 days. Store the peanut sauce separately so both stay fresh and vibrant—just assemble when you’re ready to eat for the best results.
Freezing
While the texture is best fresh, you can freeze Sesame Tofu Scramble as long as you don’t mind a slight change in tofu’s consistency. Spoon cooled scramble into a freezer-safe container and freeze for up to a month. The peanut sauce doesn’t freeze as well, so whip it up fresh when you’re ready to serve again.
Reheating
To reheat, place the tofu scramble in a skillet over medium-low heat with a splash of soy milk or water, stirring until warmed through. The microwave works in a pinch—just cover and heat in 30-second bursts, stirring in between. Give the peanut sauce a quick stir (or thin with a splash of coconut milk) and drizzle it on just before eating.
FAQs
Can I use a different type of tofu?
Extra firm tofu gives the scramble that hearty, chewy texture, but firm tofu will work if needed. Avoid silken tofu, as it’s too soft and won’t hold up to crumbling and sautéing.
Is this dish gluten-free?
Sesame Tofu Scramble is easily made gluten-free—just swap the soy sauce for tamari or gluten-free soy sauce and double-check your other condiments for hidden gluten sources.
What can I substitute for peanuts or peanut butter?
If you’re allergic to peanuts, cashew butter or sunflower seed butter make fantastic substitutes in the sauce, and roasted cashews or pumpkin seeds add crunch on top. Always adjust seasonings to taste for best results!
Can I make this oil-free?
You can absolutely make an oil-free version: sauté the veggies in a splash of water or vegetable broth, and omit the toasted sesame oil in the tofu. The flavors will still shine, though you may miss some of the traditional rich nuttiness.
Does it taste like eggs?
While Sesame Tofu Scramble doesn’t taste exactly like eggs, thanks to the nutritional yeast, turmeric, and savory seasonings, it’s wonderfully satisfying and packed with depth and warmth—think of it as a delicious, plant-based alternative with its own unique appeal!
Final Thoughts
If you’re looking to shake up your breakfast game or want a new plant-forward favorite, Sesame Tofu Scramble is a total joy to make and eat. Its bold flavors, crispy and creamy textures, and craveable peanut sauce are sure to make brunch at home something truly special. Give it a try, and don’t be surprised if it steals the spotlight at your next meal!
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Sesame Tofu Scramble Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Sesame Tofu Scramble recipe is a flavorful and satisfying plant-based alternative to scrambled eggs. Packed with protein and a delicious peanut sauce, it’s perfect for a hearty breakfast or brunch.
Ingredients
Main Tofu Scramble:
- 16 ounce block extra firm tofu, pressed and crumbled
- 3 tablespoons nutritional yeast
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon unsweetened (unflavored) soy milk
- ¼ teaspoon toasted sesame oil
- ½ teaspoon turmeric
Veggies and Toppings:
- 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)
Peanut Sauce:
- ¼ cup creamy peanut butter
- 1 tablespoon seasoned rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- ¼ teaspoon ground ginger
- ½ teaspoon Sriracha
- 2 tablespoons unsweetened coconut milk (or more, as needed)
Instructions
- Press the tofu: Place the tofu on a plate, cover with foil, and press with weight for 15 minutes. Drain liquid.
- Mash the tofu: Crumble the pressed tofu in a bowl.
- Add flavorings: Mix in nutritional yeast, soy sauce, soy milk, sesame oil, and turmeric.
- Heat sesame oil: In a skillet, heat sesame oil.
- Sauté veggies: Cook onions, mushrooms, and garlic.
- Cook tofu mixture: Add tofu mix to skillet and cook until browned.
- Add spinach: Stir in spinach until wilted.
- Finish scramble: Mix in sesame seeds, peanuts, and green onions.
- Prepare peanut sauce: Whisk together peanut butter, vinegar, soy sauce, honey, ginger, Sriracha, and coconut milk.
- Serve: Plate the scramble and drizzle with peanut sauce.
Notes
- You can customize this scramble with your favorite vegetables or toppings.
- Adjust the seasonings in the peanut sauce to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg
Keywords: Sesame Tofu Scramble, Tofu Breakfast Recipe, Plant-based Breakfast, Vegan Scramble, Peanut Sauce Tofu
