For breakfast today, I made a tofu scramble! I’ve been thinking of trying a tofu scramble for a while after seeing it often on my friend Allie’s page, and I finally decided to cook this today! I added the scramble to fill the acorn squash I had cooked earlier this week (recipe here for the savory squash, I added rosemary this time as well), and I also ate some of the scramble on toast for lunch, so the scramble is very versatile. I was surprised by how much it seemed like scrambled eggs!
Making a tofu scramble is so easy and delicious, and I’ll definitely be doing this again! The nutritional yeast gives it a cheesy, eggy flavor and the turmeric makes it yellow so it really looks like scrambled eggs. You can add any veggies you want to the scramble - I did carrots, onions, and spinach. I used paprika, black pepper, and garlic to season my scramble, but you can use whatever choice of seasoning you like.
(makes about 3 servings)
1 block of tofu
A few tbsp olive oil
2 tbsp nutritional yeast
About ½ tsp turmeric
½ tsp paprika
Good shake of black pepper
Dash of garlic
Dash of salt
Thinly sliced onions and carrots (I added about ¼ cup)
1. Add the carrots and onions to a large pan over medium heat, and sautée with some olive oil, garlic, paprika, and a pinch of salt until softened.
2. Crumble the tofu into the pan, and mix in the nutritional yeast, turmeric, and spiced. Cook while stirring for about 5 minutes.
3. Add in the spinach, mix together, and cook until the spinach starts to wilt.
4. Let cool, and add to toast or a squash bowl, or enjoy on its own!