There’s nothing worse than a bland and soggy tofu scramble. Unfortunately, that seems to be the way most of them are – even at restaurants. The problem is, as far as I can tell, that everyone appears to cook the tofu and all the other fillings at the same time, which is why they always turnout watery. Another common problem is a fear of spice. A little chili powder, turmeric, and salt and pepper can go a long way.
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Learn the secrets to cooking tofu scrambles perfectly each and every time. Say goodbye to soggy, bland breakfast scrambles forever.
Ingredients
- Extra firm tofu, pressed
- Vegetable oil
- Vegan margarine
- Onions
- Garlic
- Salt
- Pepper
- Turmeric
- Chili pepper
- Nutritional yeast
- Lemon juice
- Hot sauce
- Other fillings and seasonings of choice
Instructions
- Heat 1 tbsp of oil and 2 tsp of margarine in a frying pan over medium low heat. Break tofu into big chunks and saute until lightly brown. Sprinkle turmeric on tofu and stir until the color of scrambled eggs. Set tofu aside in a colander or on a plate with paper towels.
- In the same pan, stir fry onions, garlic, and other veggies for 4 to 5 min.
- Add tofu back to the pan and stir with the veggies. Sprinkle on salt, pepper, chili powder, nutritional yeast, and any other desired seasonings, then stir thoroughly. Squirt fresh lemon juice and a little bit of hot sauce. Stir again.
- Server on a plate with a garnish of avocado and fresh greens.
Notes
If you want to give the scramble a flavor that tasted just like real eggs, use Indian black salt instead of regular salt.
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