Masala Fried Rice-Tofu Scramble

posted in: Breakfast, Savory Breakfast Dishes | 3

This recipe was a complete impulse.

Despite the fact that I’ve been cooking tofu for years, I’ve only recently discovered tofu scrambles. I’ve been wanting to try different versions of tofu scramble and when I ended up with a lot of leftover basmati rice after dinner a couple of nights ago, I had the idea to combine a scramble with fried rice.

My tofu had been frozen previously. Frozen, thawed tofu allows you to squeeze almost all of the water out resulting in ‘fu that’s dry and chewy. While perfect for dishes with gravy, as the spongy tofu soaks up flavors better, it doesn’t make the best scramble usually. But blended in with the rice, the texture was perfect.

Since I had spiced the rice with Indian spices (saffron, cardamom, bayleaf, fennel, and cumin) I spiced the tofu accordingly and added cashew nuts and green onions. This made the most perfect brunch. The spices were warming and eye-opening, but the dish was rich and mellow, not hot. I was so hungry by the time I was through photographing the dish, I almost ate the whole bowl.

This is another recipe for My Legume Love Affair, which I am hosting this month.
Masala Fried Rice-Tofu Scramble

Cook Time: 10 minutes

Yield: 2 to 3 servings

Use fresh tofu or some that's been previously frozen, thawed and squeezed dry. If using fresh, omit the tablespoon of water.


  • 2 teaspoons canola oil
  • 1 clove garlic, minced
  • 8 ounces firm tofu or medium-firm tofu
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon mild chili powder
  • 1/4 teaspoon onion powder (optional)
  • 1 tablespoon water (optional, see note above)
  • 1-1/2 to 2 cups cooked basmati rice, plain or spiced
  • 1 tablespoon soy sauce or two taste
  • 1 green onion, green part, sliced
  • 2 tablespoons chopped cashews
  • 1/4 teaspoon toasted sesame oil (optional)


Heat canola oil in a large skillet. Add garlic and sauté for a minute. Add tofu and use the edge of a spatula to crumble into pea-sized pieces. Sprinkle nutritional yeast, garam masala, cumin, chili powder and onion powder over the tofu. Sprinkle the water over the tofu, if using. Flip over the tofu with the spatula repeatedly until the spices are mixed in. Add the rice and continue flipping the scramble until the rice is mixed into the tofu and heated through. Stir in the soy sauce, green onion and cashews. Sprinkle the sesame oil over the top.


You might also like

3 Responses

  1. I did not know that freezing tofu made it change its consistency. I usually lose hours in squeezing out moisture for some dishes, I’ll try freezing next time! Scrambled tofu is the perfect lunch for me, I’ll try your version next time.

  2. Made this tonight and it was really good. And the house smelled really good for the next several hours. We had it with hot naan. Will definitely be on our frequent menu rotation.

Comments are closed.