Cookbook:Tofu Scramble

Cookbook | Ingredients | Recipes

Variation I

Ingredients

• Olive or vegetable oil (or veggie butter)
• ⅓ block soft tofu, drained for 15 minutes
• ½ small onion, diced
• 1 clove garlic, minced
• 1 sun-dried tomato, diced
• 1 small handful fresh flat-leaf spinach
• 2 dashes red pepper flakes
• 2 dashes ground turmeric or curry powder
• 1 pinch flavored salt
• Salt
• Pepper
• 1–3 ea. flour tortillas, or vegan bread (optional)

Procedure

1. Heat about 1–2 tablespoons (15–30 g) oil in a saucepan. Add onion, garlic, and sun-dried tomato to pan, then cook until soft and golden.
2. While that is cooking, mash tofu until they get an even scrambled texture, and add seasonings as specified or to taste. Mix it all in until evenly distributed.
3. When onion mix is cooked, add tofu and spinach. Heat through until spinach is soft and wilted looking.
4. Serve with tortillas like a breakfast burrito or in bread like a breakfast sandwich.

Variation II

Ingredients

• Oil
• 2 strips Smart vegetarian bacon or other breakfast meat substitute
• ½ large block of firm tofu
• 1 green onion, chopped
• 2 small cloves garlic, minced
• A couple dashes of ground turmeric
• 1 splash of liquid aminos
• Pinch of nutritional yeast flakes

Procedure

1. Heat the oil in a pan on medium-high heat. Add the bacon and cook, but don't cook it too long. Once it's done, chop it into small pieces.
2. Press as much water from the tofu as possible, then use a cheese grater to grate the tofu into semi-small chunks. You could probably mash it a bit with a fork instead, but grating is a lot quicker.
3. Add the onion, garlic, bacon, turmeric, and liquid aminos to the tofu. Stir gently until you are satisfied that everything is well mixed.
4. Put it in a hot pan (it should sizzle a bit), and sprinkle the nutritional yeast flakes over the top.
5. Keep stirring occasionally for about 10 minutes or until you've got the desired look of scrambled "eggs."

Notes, tips, and variations

• Try serving with hash browns.