December 3, 2009

Tasty Tofu Scramble

I have a wonderful alternative to scrambled eggs that does not involve buying one of those expensive "tofu scrambler" kits. Anyway, all those kits do is turn your tofu a weird sunrise yellow color, and they don't taste worth a flip! So, here's the Bankrupt Vegan way to do scrambled tofu.

Basic Recipe (additions below*):
2 T oil (your choice, I used sunflower)
Half a medium white or yellow onion, diced
2 cloves garlic, minced
1 block firm or extra firm tofu, drained and squeezed
3 T soy sauce
2 T paprika
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp cayenne (or not, this one's up to you)
1/8 C water
  • Pour oil into a skillet, medium heat. 
  • Add onion and garlic to skillet. Saute until soft and translucent.
  • Cut drained tofu into little blocks (no need to be neat or precise about this) and add to skillet. As you cook tofu, break it up even further with your spatula.
  • Add soy sauce and spices, and stir everything together.
  • Add water.
  • Stir and mix everything up until it looks well-mingled, then cover and let simmer on low heat for about 5 minutes. 
  • You can add nutritional yeast, if you have some on hand. I always put about a quarter cup of "nooch" in our scramble. It makes it so creamy and delicious, we love it! 
  • Other good additions are roasted or sauteed potatoes (pictured), bell peppers, and grated carrots.
  • Feel free to add any spices that you like. Sometimes I just throw in whatever I happen to have a little extra of, like oregano or thyme. 
This tofu scramble is so yummy and versatile even your non-vegan friends won't object to a plate, especially when you throw some hot vegan-buttered toast, some hot sauce, and a cup of coffee into the deal.

It's a great way to start your morning - lots of delicious soy protein and antioxidant rich onions and garlic. My toddler goes nuts for the stuff.

This recipe easily serves 3-4 people (or 2 really hungry people) and leftovers can be kept in the fridge for a couple of days, then nuked or sautee'd for quick reheating.


Anonymous said...

I just found out about a secret ingredient to turn scrambled tofu truly eggy. It's called black salt, and is available in shops that sell Indian foods. Just a tiny sprinkle is all it takes to make your tofu eggy. I mean a TINY sprinkle. It's amazing!

Jennifer M. said...

Oh awesome! I will have to try that. Now, I just wonder where I can get it... Hmmm... I'll have to check around. Thanks for another great tip!!

Anonymous said...

Trust me, a small jar will last a long time. :)

Doug said...

big fan of this dish, and of adding nutritional yeast and Yves' veggie sausage too. thanks for sharing this - I know what I'm having for lunch today!

Anonymous said...

I found black salt at a local Indian grocery.

Unknown said...
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Unknown said...

Thanks for the heads up about the black salt. I do a lot of indian cooking so I actually have this in my pantry. I never thought to put in in my scramble. check out the results.