Japanese Tofu Scramble

A savory and umami-rich tofu scramble with Japanese flavors, perfect for a hearty breakfast or brunch.

Prep Time

15 minutes

Total Time

35 minutes

Calories

250 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.80/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1blockFirm or Extra-Firm Tofu(Drained and pressed well)

£3.00

2tablespoonsNeutral Oil (e.g., Canola, Vegetable, Avocado)

£0.10

4ouncesShiitake Mushrooms(Sliced)

£2.50

2Green Onions(Chopped, white and green parts separated)

£0.50

2tablespoonsSoy Sauce or Tamari (for gluten-free)

£0.15

1tablespoonMirin

£0.20

1teaspoonSesame Oil

£0.10

1teaspoonMiso Paste (White or Awase)(Optional, adds umami)

£0.15

1teaspoonGinger(Grated)

£0.10

1cloveGarlic(Minced)

£0.05

1sheetNori Seaweed(Toasted and crumbled, for garnish)

£0.30

1teaspoonSesame Seeds(Toasted, for garnish)

£0.05

To tasteSalt

To tasteBlack Pepper

Total Cost

£7.20

£1.80 per serving

Instructions

1.
Press the tofu: Wrap the tofu block in paper towels and place a heavy object on top for at least 15 minutes to remove excess water. The drier the tofu, the better it will scramble.
2.
Prepare the tofu: Crumble the pressed tofu into a bowl using your hands or a fork. Set aside.
3.
Sauté the Aromatics: Heat the neutral oil in a large non-stick skillet or wok over medium heat. Add the sliced shiitake mushrooms and cook until softened and slightly browned, about 5-7 minutes.
4.
Add Aromatics: Add the white parts of the green onions, grated ginger, and minced garlic to the skillet. Cook for another minute until fragrant.
5.
Scramble the Tofu: Add the crumbled tofu to the skillet and cook, breaking it up further with a spatula, until heated through and starting to brown, about 8-10 minutes.
6.
Season: In a small bowl, whisk together the soy sauce (or tamari), mirin, miso paste (if using), and sesame oil. Pour the mixture over the tofu scramble and stir to combine. Cook for another 2-3 minutes, allowing the sauce to absorb and the flavors to meld.
7.
Final Touches: Season with salt and pepper to taste. Stir in the green parts of the green onions.
8.
Serve: Serve the Japanese tofu scramble immediately, garnished with crumbled nori seaweed and toasted sesame seeds.

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My Notes

Nutrition Information

Nutrition per serving (175g)

250 kcal / 1046 kJ

Carbs

3% of RDA

Fat

17g

24% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a richer flavor, use dashi instead of water when mixing the miso paste.

Add other vegetables like spinach, bell peppers, or edamame for extra nutrients and flavor.

Serve with rice, toast, or avocado for a complete meal.

Experiment with different types of miso paste for varying flavor profiles. Red miso will be stronger than white miso.

Cooking Equipment

Large non-stick skillet or wok

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use dashi instead of water when mixing the miso paste.

Add other vegetables like spinach, bell peppers, or edamame for extra nutrients and flavor.

Serve with rice, toast, or avocado for a complete meal.

Experiment with different types of miso paste for varying flavor profiles. Red miso will be stronger than white miso.

Japanese Tofu Scramble

Ingredients

Instructions