Sesame Tofu Scramble with Spicy Peanut Sauce

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Sesame Tofu Scramble with Spicy Peanut Sauce

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4

This Sesame Tofu Scramble is a quick, satisfying, and flavorful plant-based meal that’s perfect any time of day. Packed with protein-rich tofu, vibrant veggies, and a bold homemade peanut sauce, it’s a healthy and delicious option whether you’re craving a hearty breakfast, a nourishing lunch, or a light dinner. The combination of creamy tofu, nutty sesame oil, and crunchy toppings brings a unique texture to every bite, while the spicy peanut sauce takes it over the top.

Ingredients

For the Scramble

  • 1 (16 oz) block extra firm tofu, pressed
  • 3 tablespoons nutritional yeast
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon unsweetened, unflavored soy milk (plus more if needed)
  • ¼ teaspoon toasted sesame oil
  • ½ teaspoon turmeric (for color)
  • 1½ tablespoons sesame oil, for sautéing
  • ½ yellow onion, diced
  • 3½ ounces shiitake mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 large handful fresh baby spinach
  • 1 tablespoon toasted sesame seeds
  • ¼ cup roasted peanuts, chopped
  • 2 green onions, green parts only, sliced

For the Spicy 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, or more to taste
  • 2 tablespoons unsweetened coconut milk, plus more as needed

Instructions

1. Press the Tofu

Begin by pressing the tofu to remove excess moisture. Place the tofu on a rimmed plate lined with paper towels or a clean kitchen towel. Cover with foil or another plate, then weigh it down with something heavy like a skillet or canned goods. Let it sit for at least 15 minutes. Drain the released liquid.

2. Mash and Season

After pressing, crumble the tofu into a large bowl using your hands or a fork. Add the nutritional yeast, soy sauce, soy milk, toasted sesame oil, and turmeric. Mix well until the tofu resembles the texture of scrambled eggs. Set aside.

3. Sauté the Vegetables

In a large skillet, heat the sesame oil over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the sliced mushrooms and cook until golden brown and softened, another 4–5 minutes. Add the garlic and sauté for 20–30 seconds, just until fragrant.

4. Cook the Tofu Mixture

Add the seasoned tofu to the skillet with the vegetables. Cook, stirring frequently, for 5–7 minutes, until the tofu is heated through and lightly browned in some areas. If it starts sticking or drying out, splash in a bit more soy milk to keep it moist.

5. Add the Spinach

Stir in the baby spinach and cook for 1–2 minutes, just until it wilts.

6. Finish the Scramble

Remove the skillet from the heat. Stir in the toasted sesame seeds, chopped roasted peanuts, and sliced green onions. Taste and adjust the seasoning as needed—add a little more soy sauce or a pinch of salt, if desired.

7. Make the Peanut Sauce

While the scramble rests, whisk together the peanut butter, rice vinegar, soy sauce, honey, ground ginger, Sriracha, and coconut milk in a small bowl. Adjust the consistency by adding more coconut milk until it’s smooth and pourable.

8. Serve and Enjoy

Spoon the tofu scramble onto plates or bowls. Drizzle generously with the spicy peanut sauce. Garnish with extra sesame seeds or green onions if you like. Serve warm and enjoy!

Tips & Variations

  • Make it nut-free: Omit the peanuts and use tahini or sunflower seed butter for the sauce.
  • Add more veggies: Bell peppers, zucchini, or kale work great here.
  • Meal prep friendly: This dish keeps well in the fridge for up to 3 days. Store the peanut sauce separately and drizzle just before serving.
  • Serve it with: Brown rice, quinoa, or inside a wrap for a hearty plant-based meal.

Nutrition (per serving)

  • Calories: 358 kcal
  • Protein: 21 g
  • Carbohydrates: 20 g
  • Fat: 24 g
  • Saturated Fat: 5 g
  • Fiber: 5 g
  • Sugar: 9 g
  • Sodium: 782 mg
  • Potassium: 710 mg
  • Calcium: 102 mg
  • Iron: 3 mg
  • Vitamin A: 772 IU
  • Vitamin C: 5 mg

Nutritional values are estimates and may vary based on specific ingredients used. For precise info, please use a nutritional calculator

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