One of my best food decisions in recent times has been to start eating tofu again. It’s so fun to have a new super convenient protein option in the mix.
If you’re a peanut butter fan (like me) you are going to LOVE this incredibly simple meal. It comes together in minutes but there’s so much going on with the peanutty goodness and the heat from the sriracha you’ll feel like you’ve gotten an excellent return on your time investment.
The tofu does what tofu does best – provide a comforting canvas for the other ferocious flavours to play out on.
Actually I want to go and make myself some now. Told you it was addictive ?
Addictive Peanut Tofu Scramble
- 1 onion or frozen onion
- 200 g firm tofu
- 1 tablespoon soy sauce
- 2 tablespoons smooth peanut butter
- sriracha or other hot sauce, optional
- 1 cucumber or frozen green beans
Dice tofu into 1cm (1/2in) cubes. And dice onion.
Heat a frying pan on a medium high heat. Add a splash of oil and then cook the onion, stirring every minute or so until the onion is no longer crunchy.
Add the diced tofu and keep cooking for a minute or until the tofu is hot. It's not going to brown and that's OK.
Remove from the heat. Stir in the soy sauce and tip the hot tofu onto a plate or bowl.
Drizzle over the peanut butter. Slice cucumber and place on the side. If using frozen green beans quickly rinse the pan and, return the pan to the heat on medium high add the beans. Cover and cook for a minute. Stir and cover and cook again, repeating until the beans are hot. Place beans on the plate.
Serve with hot sauce on top (if using).
Variations & Substitutions for Peanut Tofu Scramble
plan-B (pantry) – use the frozen beans and frozen onion.
short on time – use frozen onion – and if using the beans – cook in a separate pan at the same time as the tofu.
Keto / ultra low carb – use eggs instead of tofu and skip the onion.
different protein – ground (minced) chicken or turkey (make sure the meat is cooked through it will take longer than the tofu) or scramble some eggs or try it with lentils or chickpeas.
nut-free – use tahini (sesame seed paste) instead. Or serve with hummus.
soy-free – use fish sauce or coconut aminos to season. Or just salt.
nightshade-free – replace the hot sauce with a squeeze of lime.
more substantial (carb lovers) – warm tortillas or pita.
more substantial (low carb) – extra peanut butter or more veggies.
family-friendly – skip the hot sauce. I was surpised how much my boys liked this (any excuse for peanut butter like their mother).
different vegetables – feel free to serve with any cooked or raw veg you are inspired by.
Waste Avoidance Strategy
onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
frozen onion / frozen green beans – will keep for months in the freezer.
tofu – will keep in an unopened packet for a few months (check use by date on packet). Opened packets can be frozen.
soy sauce / peanut butter / sriracha / hot sauce – keep on the pantry.
cucumber – use for another meal. Will keep in the fridge in a plastic bag for 2 weeks or so.
Problem Solving Guide
bland – more soy sauce or more peanut butter or more hot sauce! Or add in a flavour bomb.
sticking to the pan – next time make sure your pan is hot before adding the oil and make sure the oil is hot before adding the tofu. For now remove from the heat and stirring in a splash of water will help it release.
Yes! Just cook as per the recipe. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.
More Recipes like Peanut Tofu Scramble
- Slow Mapo Tofu
- Grilled Cheese Tofu
- Honey & Soy Tofu with Sweet Potato ‘Noodles’
- the beginner’s guide to tofu
- chilli spiced tofu with hummus