MY TOFU SCRAMBLE
The basic tofu scramble is an absolute STAPLE in my kitchen. I easily eat tofu scramble at least once a week. Though traditionally a vegan brunch item, as it’s meant to replace eggs, I can eat it any time of day. For dinner, I might add some beans and wrap it up in a tortilla as photographed below.
The best thing about this dish is it’s versatility. There is no right or wrong way to do it and virtually anything will taste good in it so it’s the perfect thing to use those veggies that are near going bad and it’s incredibly quick and easy to make, so it’s great for vegans on the go.
It is the simplest and tastiest vegan recipe to master in my opinion. Once you have the basics, the possibilities are endless!
MY BASIC TOFU SCRAMBLE RECIPE
1/3 blockFIRM tofu
1 tsp olive oil or vegan butter
1/4 cup nutritional yeast
1/4 onion (any kind)
1 spoonful of minced garlic
1 splash of soy sauce
Turmeric to taste*
Any veggies you have on hand (some favorites are cherry tomatoes, kale, mushrooms, and bell peppers)
Most people make tofu scramble out ofSILKEN tofu, but I prefer firm because I like for my meal to feel hearty and full – not too runny or mushy.
Begin by heating oil or vegan butter in a sauté pan. Let the garlic simmer in the pan. Dice onion and add. At this point, add any other veggies, beginning with those that may need longer to cook and adding in greens like spinach or kale right at the end. Add in soy sauce at this point as well.
Cut and press tofu and add it to the pan. I typically scramble mine by using a spatula to mash it up in the pan. At this point, I fold in my nutritional yeast. *Tumeric is a key ingredient in most tofu scrambles as it helps achieve the beautiful yellow color. I was not familiar with the spice and resisted it for a long time. I only recently incorporated it into my scrambles, but it’s definitely a new favorite. I love the spicy kick and vibrancy it brings to the dish. To finish, you’ll want to add spices to your desired taste, I love Trader Joe’s Everyday Seasoning ground over mine. I am also a fan of hot sauce, red or green salsa, and sriracha sauce.
