SCRAMBLED TOFU
A great recipe from Isa Chandra Moskowitz' book, Vegan with a Vengeance. The spice blend and lemon juice makes this explode with flavor! Isa says that if you don't have nutritional yeast on hand simply omit the water when cooking. Her cat Fizzle says, "Use a cast-iron pan so that you don't have to worry about scratching the pan to get all the good burnt bits." I use a non-stick pan, but am certainly willing to switch to the cast iron one once it's back in production at my house! Additionally, Isa says in its intro: "...feel free to add any finely chopped vegetables that you want to use up; add them when you add the mushrooms. Broccoli, zucchini, and cauliflower are all great contenders. The most important thig is that you get the texture right; you want it to be chunky. As you cook the tofu it will crumble more, so just break it into big chunks through your fingers right into the pan. This is a great tasting way to introduce a tofuphobe to the heavenly bean curd we all know and love."
Provided by mersaydees
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine ingredients for SPICE BLEND and set aside until needed.
- In skillet over medium-high heat, heat oil. Saute onions for 3 minutes, until softened; add the mushrooms, saute for 5 minutes; add the garlic, saute for 2 minutes.
- Add the SPICE BLEND and mix it up for 15 seconds or so. Add 1/4 cup water to deglaze the pan, scraping the bottom to get all the garlic and spices.
- Crumble in the tofu in big chunks and mix well, being careful not to crush it; use a lifting motion when stirring it around; you want it to remain chunky. Allow to cook for 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find that the tofu is sticking.
- Add the lemon juice.
- Add the nutritional yeast and mix it up.
- If the mixture is sticking to the pan, add spashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
- Grate the carrot into the tofu mixture and fold.
- Serve with guacamole and salsa and potatoes and toast and tempeh bacon.
- VARIATIONS:.
- Tofu Rancheros: Add 1 cup of salsa at the end, cook for 1 minute extra.
- Asian-Style Scrambled Tofu: Add 2 tablespoons of minced ginger with the garlic, use peanut oil instead of olive oil, substitute shiitake mushrooms, and omit the thyme and nutritional yeast. Mix in 1 cup of thinly sliced scallions at the very end.
Nutrition Facts : Calories 173.6, Fat 9.1, SaturatedFat 1.6, Sodium 615, Carbohydrate 12.9, Fiber 4.9, Sugar 2.8, Protein 14.7
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Wayden Lefember
[email protected]This is a great recipe for a quick and easy breakfast. I love that it's healthy and delicious.
Sohail Radin
[email protected]I found this recipe to be a bit bland. I think it could use some more seasoning.
Pogtopia _ Home
[email protected]I'm not sure what I did wrong, but my scramble turned out really dry. I think I might have overcooked it.
Nischaya thapa
[email protected]This is a great recipe for a quick and easy breakfast. I love that it's healthy and delicious.
Rene' Santos
[email protected]I'm always looking for new and exciting ways to cook tofu, and this recipe definitely fits the bill. It's a great way to get a healthy and delicious meal on the table in no time.
Sunil Lama
[email protected]This recipe is a great way to use up leftover tofu. I usually have some in the fridge, and this is a great way to use it up.
Casran Kerry
[email protected]I'm a big fan of tofu scrambles, and this one is definitely one of my favorites. It's so flavorful and the texture is perfect.
Ebbad Awan
[email protected]This is a great recipe for meal prepping. I make a big batch on the weekend and then reheat it throughout the week for breakfast or lunch.
Smangele cmesh
[email protected]I'm always looking for new ways to cook tofu, and this recipe definitely fits the bill. It's a great way to get a healthy and delicious breakfast on the table in no time.
Sharaz Khan
[email protected]This recipe is a great starting point, but I like to add my own personal touches. I usually add some chopped spinach and tomatoes to the scramble.
Abeer Khan
[email protected]I found this recipe to be a bit bland. I think it could use some more seasoning.
Mustafa Rahmani
[email protected]I'm not sure what I did wrong, but my scramble turned out really dry. I think I might have overcooked it.
Adama i Kamara
[email protected]This is a great recipe for a quick and easy breakfast. I love that it's healthy and delicious.
Komang Sutariani
[email protected]I was really impressed with this recipe. It was easy to follow and the results were amazing. The scramble was light and fluffy, and the flavor was spot-on.
ashok kushwaha
[email protected]I've tried a lot of tofu scramble recipes, but this one is by far the best. It's so flavorful and the texture is perfect.
Orateng Tsietso
[email protected]This recipe was a lifesaver! I needed a quick and easy breakfast that was also healthy. This fit the bill perfectly.
Md:- Omar Faruq Prodhan
[email protected]I made this for my family and they loved it! Even my picky kids ate it up. Thanks for sharing this great recipe.
Marie Pacheco
[email protected]This is my new go-to breakfast recipe! It's so easy to make and it's always delicious. I love that I can customize it with different veggies and seasonings.
Sky Tillett
[email protected]I'm not a big fan of tofu, but I thought I'd give this recipe a try. I'm glad I did! The scramble was really tasty, and the texture was just like eggs. I'll definitely be making this again.
Brooklyn Heiney
[email protected]This tofu scramble was a great way to start my day! It was quick and easy to make, and the flavor was delicious. I especially enjoyed the addition of the nutritional yeast, which gave it a cheesy flavor. I'll definitely be making this again!