Scrambles are one of my favorite ways to use tofu. I enjoy the simplicity and endless creative possibilities. You can do a Mediterranean version with sun-dried tomatoes and Kalamata olives; or a Mexican version with black beans and avocado; or whatever you have on hand that sounds good!
An important part about tofu is pressing it and seasoning it well. With scrambles, I’ve found that you don’t have to spend too much time pressing, as I cook it down in my skillet until most liquid has evaporated.
Seasoning is a must. Make sure to use turmeric (this will provide a beautiful color), nutritional yeast, salt (I sometimes use Black Sea salt, it has a nice egg-like flavor), onion powder, and pepper.
For the basic breakfast scramble today, here is what I used…
- 1 block tofu, extra firm, drained and/or lightly pressed
- Olive oil
- 1 clove garlic, minced
- 1 red pepper, diced
- 1/2 small onion, diced
- A couple of handfuls of spinach
- 1 Tbls nutritional yeast
- 1 tsp turmeric
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Sauté the onion and red pepper in olive oil for several minutes. Add the garlic and spinach, cook for a few more minutes. Make sure you cook any excess water out from the spinach. Transfer to a bowl, set aside.
- Pour olive oil in the same pan, break the tofu into crumbles. Cook for a few minutes until most of the water has evaporated. Next, add the spices. Make sure everything is well incorporated. If you need to add a little more oil or water, feel free to do so. When the spices merry with the tofu, give it a taste and adjust with seasonings as necessary. Add the veggies with the tofu.