Best Tofu Scramble Recipe
You’ve found it. Here it is…the intensely satisfying vegan alternative to scrambled eggs. No point to get those odd ooey-gooey powdered egg substitutes. The consistency of crumbled tofu and its, what I call, “flavor attractor” make this recipe one that could even fool your non-vegan friends. The turmeric adds that yolky yellow tint and is very mild in flavor. This recipe is also easily customizable to your favorite vegetables! Hath no fear, Gaming Gourmet is here!
Time: 15 minutes
1/2 a block of extra firm tofu
2 tablespoons of any neutral oil (vegetable, sunflower etc)
1/2 of a yellow onion, chopped
6 button mushrooms, sliced
1 cup of kale or greens of your choice (spinach or chard or any mixture of the 3 will do.)
1 tsp ground cumin
1 tsp paprika
1 tsp chili powder
1 tsp garlic powder
1 tsp turmeric
1 tsp nutritional yeast
salt and pepper to taste
Garnishes: avocado, sprouts, salsa, green onion, hot sauce (optional)
Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Leave a heavy plate on it for approximately 5-10 minutes.
Heat oil in a large skillet over medium-high heat. Add onion and mushrooms; cook, stirring occasionally, until softened, 3-4 minutes. Then add your greens and cook for an additional 3 minutes.
While onions, mushrooms, and greens are cooking, place each spice (excluding the nutritional yeast) into a small ramekin and fill it with 2 tablespoons of water and mix thoroughly.
When greens have wilted, start crumbling the pressed tofu into the pan and then cover with the “sauce” you had made with the spices and water. Let it cook for an additional 5 minutes to blend the flavors.
Add the nutritional yeast while plating, on top of the tofu, to give yourself those Vitamin B necessities and a slightly cheesy flavor component.
Serve with hash browns, breakfast potatoes or serve over a corn tortilla with the optional garnishes as a brunch option.
2 servings, 1 serving contains: Calories (kcal) 175