This Scrambled Tofu with Saffron is savoury and delicious. I love making it for breakfast on the weekend. The saffron gives the tofu not only a rich yellow colour but also adds flavour to the dish. Additionally, the roasted spring onion adds another dimension to the dish.
A lot of recipes use turmeric for its colour in scrambled tofu, but in my opinion the turmeric colour is too neon and bright. Therefore I do not include turmeric in this scrambled tofu recipe. Although I like turmeric in some dishes, for example in curries, I don’t think it adds any complimentary flavours to scrambled tofu.
This is a crumbly scrambled tofu which is how I like it. I used to prefer firm scrambled eggs back when I still ate them. If you prefer the very “wet” scrambled eggs, such as the classic Gordon Ramsay recipe, then you might not like this particular scrambled tofu recipe.
On that note, the quality of your tofu will have a huge impact on the quality of this dish. Of course, you can make this with any medium-firm tofu that you have available and it will be delicious. However, I like to use Japanese momen tofu from my local Asian grocer. The flavours used in this recipe are simple and delicate, which is quite contrary to a lot of other ‘heavier’ scrambled tofu recipes – so I recommend trying a few different types of tofu to find the texture and flavour that you prefer.
If you like a savoury breakfast, then you should also look at these recipes:
I hope you enjoy this scrambled tofu with saffron. Please let me know how you go and don’t forget to tag me in your creations on Instagram @nothangryanymore. I love seeing them!
Easy Scrambled Tofu with Saffron
(Click on the stars to vote!)
- 4 spring onions
- 400 g medium firm tofu
- 1/4 tsp smoked paprika
- 1 pinch saffron strands
- 1 tbsp water
- 1/2 tbsp olive oil
- 2 slices sourdough bread (or any bread you like)
- salt and black pepper to taste
- Preheat the oven to 160°C fan-bake.
- Cut the roots off the spring onions and wash them. Place the spring onions onto a baking tray lined with baking paper and add a drizzle of olive oil and sprinkle of salt.
- Roast the spring onions for 20 minutes at 160°C.
- In the meantime, place the medium firm tofu into a bowl and mash it with the back of a fork. Add the smoked paprika and salt and mix.
- Into a small bowl, add the saffron strands and 1 tablespoon of water.
- Heat up a fry pan and add 1/2 tablespoon of olive oil. Add the tofu and evenly spread it across the pan. Cook it for 2 minutes, stir and cook for another 2 minutes.
- Now add the saffron water. Stir it into the tofu and cook the tofu for a further 5 minutes. Stir occasionally until the tofu is golden in colour.
- To serve, place the scrambled tofu onto a slice of sourdough bread, season with black pepper and place the roasted spring onions on top.