Asian Style Tofu Scramble

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Adjust Servings:
2 (400 g.) Firm tofu block
40 g. Green Beans
80-100 g. Shiitake Mushrooms
1 big Onion
2 Garlic cloves
1 small piece ground or minced Ginger Root
30 g. Baby Spinach
1 tbsp. Miso paste
3 tbsp. Tamari sauce
1 tsp Turmeric powder
1/2 tsp. Dried Coriander
1 tbsp. Avocado Oil optional
to taste Salt and Pepper

Asian Style Tofu Scramble





      Tofu scramble is one of my favorite quick and protein-rich vegan foods. This Asian style tofu scramble is very flavourful, so green and rich! I love Asian cuisine and that is why I decided to combine a good classic vegetable stir-fry and tofu scramble in one dish!  Tofu tends to absorb the flavors so well and when we combine the tamari sauce, miso paste with the fresh garlic, ginger and saute all that with the tofu, it infuses the rich flavor and has the texture, very similar to scrambled eggs.

      Key Points of this Asian Style Tofu Scramble


      To get the right soft, slightly fried on the outside texture of the scambled tofu, it is important that you don’t overcook it. Considering the fact, that tofu is a ready-to-eat product, it doesn’t need a long cooking time anyway. All we need to do is only to heat it up and slightly stir-fry in a pan so that it infuses all the flavors. When we lower the heat and close the lid at the end of the cooking process, the tofu becomes even softer and the green beans have enough time to get cooked. They still stay very crunchy though.


      I love to keep my tofu scrambles green. bright, nutritious and healthy! Contributing to the Asian style of the dish, green beans, and shiitake mushrooms fit so well in the dish. Along with the miso paste, shiitake add that umami flavor, which all the Asian dishes are known for. However, instead of shiitake, you can add any mushrooms of your choice, instead of spinach, you can add kale or other leafy greens. The garlic and ginger are the must as they are a base of this Asian style tofu scramble.


      The main species of this dish are turmeric, coriander and miso paste along with Tamai sauce. They are the base of this dish. Additionally, feel free to add other your favorite spices, it can be dried herbs, kala namak black salt, which adds the egg-like flavor or seeds like cumin or fenugreek.

      Serve the tofu scramble with some sesame seeds to add the crunch and support the overall Asian vibe of the dish and enjoy it!


      If you are interested in other vegan, healthy and easy gluten-free Asian-style recipes, check out these Gluten-Free Rice Noodle Curry and Teriyaki Stir-Fry with Rice Noodles, Tofu and Vegetables Recipe.


      Please share, like and leave your comments down below! I would be happy to hear your feedback and how my recipe turned out for you!

      Thank you,


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      Prepare the Tofu

      1. Remove the tofu blocks from the packages and pat them dry with a kitchen towel;
      2. Mince the tofu by pulling it apart with your fingers or use a food processor and set aside.


      Stir-Fry the Vegetables

      1. Heat up a frying pan and add some oil of choice ( I have used avocado oil, if you avoid oils, add some water or vegetables stock);
      2. Saute the minced garlic and ginger until golden, then add chopped green beans and 1 tbsp. of Tamari and saute for 4 minutes.
      3. While the green beans are sauteing, chop some shiitake mushrooms (remove the stem) and the onion and add to the pan. Saute 2 minutes further.


      Almost Ready!

      1. Add to the pan with sauteing vegetables minced tofu, all the spices and the rest of the Tamari sauce, stir it all together and then cover with a lid for 5 minutes and lower the heat until low;
      2. At the end of cooking time add the spinach and stir well on the pan with the heat off.
      3. Serve the tofu scramble with some sprinkled sesame seeds and enjoy!


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