Before I was vegan, eggs always seemed icky to me so it took me a long time to try scrambled tofu. But as soon as I tasted it at a local restaurant, I fell in love. Scrambled tofu resembles scrambled eggs in texture, look, and taste (if I remember correctly), but it is soo much healthier (and not icky). When choosing to use firm or extra firm tofu, I would recommend if you like your scrambled “eggs” to feel well done and a bit dry use extra firm tofu. If you want softer, moister “eggs” use firm tofu. All the ingredients are for flavor (except the oil) so they can be omitted or the amounts can be changed.
- 1/4 teaspoon turmeric
- 1 teaspoon dry minced onion
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt (optional)
- ground pepper
- 1/2 tablespoon high heat canola oil
- 1 14 ounce package of refrigerated organic tofu (firm or extra firm)
- 1 tablespoon tamari soy sauce
Place turmeric, minced onion, nutritional yeast, salt, and pepper into a small container with a lid. Shake to mix. Put oil in large stainless steel saute pan (it is NOT necessary to use nonstick). Slice a hole in the package of tofu and drain the water. Leave the tofu in the package and cut it into about 6 pieces. Remove one piece of tofu at a time and use your hands to squeeze the excess water out of the tofu. Crumble the tofu into the pan. Keep the crumble piece pretty large, they will break apart more as you stir and cook. After all tofu is crumbled into the pan, sprinkle the dry spice mixture over the tofu (it will seem like a lot of dry, but it will absorb). Pour tamari over the tofu. Turn the stove on to medium heat. As it warms stir the tofu with a spatula to mix the flavors. Cook uncovered until thoroughly heated, about 7-10 minutes. I can make this whole recipe in less than 15 minutes – quick and easy!
This recipe serves 3 people (or me and my 2 serving eating husband).
|1/3 of scramble tofu recipe||155||8.6 g||1 g||0||14.6 g|
|2 large eggs cooked in 1 ts of canola oil||194||14.6 g||4.3 g||424 mg (142% daily value)||