Matthew Woolen is a master pastry chef and has worked in a variety of Seattle restaurants, including gastropub Old Sage, Zhu Dang, and a gluten-free restaurant called Capitol Cider.

Matthew Woolen

Crumbled firm tofu is quick and easy to sauté and is an excellent alternative to <a href="https://www.chefsteps.com/activities/five-chefs-five-scrambles">eggs for breakfast</a>. Chef Matthew Woolen demonstrates his technique in the video below, and shares a few tips and secret ingredients to give tofu an “eggy” appearance and flavor.Just like <a href="https://www.chefsteps.com/activities/five-chefs-five-scrambles">scrambled eggs</a>, this dish is quick and easy to prepare but it does need some extra hands-off prep time to press moisture out of the tofu. The key ingredient in this recipe is salt. But not just any salt—for an egg-like flavor, you’ll need a special variety like Bamboo or Black Himalayan salt. These salts have been fired at high temperatures to induce chemical processes that impart a sulfurous aroma and richer flavor.

Matthew’s Plant-Based Tofu Scramble (Egg-Free)