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.
Prep time: | Cook time: | Total: | 2 servings
This is my basic tofu scramble recipe. If you want to add veggies or mushrooms to it, sauté the veggies in water or broth first until tender and the cooking liquid has totally absorbed. Then add tofu and follow the directions as written. If you prefer softer eggs, use firm tofu instead of extra-firm. Soft or silken tofu (such as Mori-Nu) may not be substituted.
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
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 the tofu releases its 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 is thoroughly warm, add additional salt and pepper to taste and serve.