Fat-Free Tofu Scramble

Written by Lindsay Nixon

This is my basic tofu scramble recipe. It's cooked with no added fats so if you buy lite or low fat tofu, it's almost totally fat free. Leftover vegetables from the night before make a wonderful addition to this meal as does prepared vegetarian meats and mushrooms, or anything you have on hand. I love tofu scramble at breakfast or brunch but I've been known to make it during the week when I want a hot and delicious meal but I'm not in the mood to prepare a fancy dinner.

Tofu Scramble Recipe

Servings: 2

Description:

This is my basic tofu scramble recipe. If you want to add veggies or mushrooms to it, saute the veggies in water or broth first until cooked and cooking liquid has totally absorbed. Then add tofu follow the directions normally. If you prefer softer eggs, use firm tofu instead of extra-firm. Soft and silken tofus (such as silken or Mori-Nu) may not be substituted.

Ingredients:

1 pound extra-firm tofu
3 tbsp nutritional yeast
1 tbsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
½ tsp turmeric
½ tsp cumin
½ tsp salt

Instructions:

Drain excess water off of tofu and place it in the center of a non-stick or greased skillet. Using a spatula, break tofu up into thick cubes. Cook over medium-high heat for 3-4 minutes, until tofu releases it's water. Add remaining ingredients, stirring to combine. Continue to cook and stir for another 5-10 minutes, breaking tofu chunks into smaller pieces so the consistency resembles scrambled eggs. Add a splash of non-dairy milk or lemon juice if the tofu starts to dry out or stick to the skillet. Once the tofu has the right consistency, is yellow in color and thoroughly warm, add additional salt and pepper to taste and serve.

Posted on October 26, 2008