After you’ve mastered the art of vegan scramble, the next logical step is to master the art of tofu scramble. It’s not to be arrogant or anything, but I think I might have succeeded. Let’s get started!
You may already know that I’m a big fan of tofu. Since I figured out how to get it to taste good, I’ve been stirring and frying it, eating it in salads, putting it in Vietnamese Spring Rolls, and baking it to crispy roasted peanut perfection. I can’t stop eating it.
Tofu scrambles intimidated me. What’s in it? How do I cook it? Does it have a sauce? What if I am afraid of turmeric? What if I’m so scared of turmeric?
Tofu scrambles were always a bit intimidating to me. After taking a tip by Beth from Eat Within Your Means, I realized that it was ridiculously easy.
Mix the dry seasonings with some water, and you’re done! It’s a delicious, zingy sauce that you can pour.
It’s the perfect brunch, even if you have only 20 minutes in the morning to prepare food. Press your tofu overnight so that it is ready to be added to your vegetables and sauce the next morning. This is the easiest way to make tofu.
Ingredients
SCRAMBLE
- 8 ounces extra-firm tofu
- 1-2 Tbsp olive oil
- 1/4 medium red onion thinly sliced
- Half a medium red bell pepper, thinly sliced
- 2 cups of kale (loosely shredded)
SAUCE
- Reduce the amount of sea salt to make a less salty sauce.
- 1 tsp Garlic powder
- Half a teaspoon of ground cumin
- 14 tsp Chili powder
- Water (to thin)
- Use 1/4 tsp of turmeric ( optional).
FOR SERVING
- Salsa
- Cilantro
- Hot Sauce
- Breakfast Potatoes with toast and fruit
Instructions
- Roll tofu in a towel that is clean and absorbent, with a heavy object on top (such as a skillet made of cast iron) for 15 minutes.
- As the tofu drains, prepare the sauce by adding spices to a bowl. Add enough water to create a pourable consistency. Set aside.
- Prepare your vegetables and heat a large skillet on medium heat. Once the oil is hot, add the red pepper and onion. Stir in a pinch of salt and pepper. Cook for about 5 minutes until softened.
- Add the kale and season it with some more salt and pepper. Cover and steam for two minutes.
- While you wait, remove the tofu from its wrapper and crumble it into small pieces with a fork.
- Add tofu and move veggies to the side of the pan with a spatula. Add sauce and sauté for 2 minutes. Pour it mainly over the tofu but also a bit over the vegetables. Stirring immediately and evenly dispersing the sauce is important. Continue to cook for 5-7 more minutes, until the tofu has a slight browning.
- Serve immediately with toast, fruit, potatoes, or breakfast potatoes. Add more flavor by adding salsa, hot sauce, and cilantro. You can also freeze the mixture for up to a month, then reheat it on the stovetop.