Fusion
Speedy Tofu and Egg Scramble with Spring Onions
A simple and quick breakfast scramble combining tofu and egg, seasoned with pantry staples.
About this recipe
Speedy Tofu and Egg Scramble with Spring Onions is a fusion breakfast for 3 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around tofu and egg, and it takes around 10 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 200g, firm, crumbled Tofu
- 3 Egg
- 1 clove, minced Garlic
- 2 stalks, chopped Spring onion
- 1 tbsp Soy sauce
- 1 tsp Sesame oil
- 1 tbsp Cooking oil
- to taste Salt
- to taste White pepper
Equipment
Method
- 1
Heat cooking oil in a frying pan or wok over medium heat (setting 6/9 on gas stove). Add mincedMince.Cut very finely (releases stronger flavour, but burns faster).Glossary → garlic and stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary → until fragrant.
~1 min
- 2
Add crumbled tofu and stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary → for 2-3 minutes.
~3 min
- 3
Crack eggs into the pan with the tofu. Add soy sauce, sesame oil, salt, and white pepper. Stir and scramble everything together until the eggs are cooked and tofu is heated through.
~4 min
- 4
Stir in most of the chopped spring onions, reserving some for garnish. Serve immediately.
~1 min
Smart swaps
Out of something? Try one of these.
- Tofu
- tempeh, or chicken/prawns if you eat meat.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Spring onion
- thinly sliced onion or chives for the finish.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Sesame oil
- use sparingly — a tiny bit of tahini, or just skip it; it’s a finishing flavour.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Press the tofu to squeeze out water first — dry tofu browns and crisps instead of steaming. How to press & prep tofu →
- Keep the white and green parts separate — whites go in early with the aromatics, greens at the end. How to chop spring onions →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 10 min.
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Speedy Tofu and Egg Scramble with Spring Onions take to make? +
Around 10 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 3. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: frying pan / wok, gas stove. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Tofu → tempeh, or chicken/prawns if you eat meat; Garlic → garlic powder (¼ tsp per clove) at a push; Spring onion → thinly sliced onion or chives for the finish. See the full list of smart swaps above.
Can I make Speedy Tofu and Egg Scramble with Spring Onions ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
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