Scrambled Tofu

This right here is the breakfast of champions. Seriously. It’s a great mixture of protein and vegetables, perfect for starting your day off right. As you can imagine, it’s easily customizable with any combo of veggies and herbs you want to try, and it reheats surprisingly well. I make a big batch on Sunday nights and eat it for breakfast during the week.

You might be a bit skeptical about scrambling tofu, and I don’t blame you. But if you like tofu at all, you need to give this a shot because, as famous vegan chef Isa Moskovitz says, tofu really is made to be scrambled. It has a great texture that’s similar to scrambled eggs, and a little bright-yellow turmeric even makes it look a little eggy. I thawed some frozen tofu for this batch, which is why it looks a little breadlike in the pictures above. This is a particularly good way to use frozen tofu, as you don’t notice its altered texture very much (frozen tofu is much more chewy and spongy than fresh tofu).

Let me know what you think, and if you try any other veggie/herb combos.

Scrambled Tofu (adapted from The Post-Punk Kitchen)

1 lb. extra firm tofu, drained and pressed
2 tablespoons olive oil
1 medium chopped onion (about a cup)
2 portabella mushroom caps, diced (or 2 cups cremini mushrooms, thinly sliced)
1 bell pepper, diced
2-3 cloves garlic, minced
1/4 cup nutritional yeast (optional)*
juice of 1/2 a lime (about 1/4 cup)
1/2 cup cilantro, chopped

Spice Blend
2 teaspoons cumin
1 teaspoon thyme
1 teaspoon smoked paprika (regular is fine, but I love the smokiness this adds)
1/2 teaspoon turmeric
1 teaspoon salt

Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scraping the bottom to get all the garlic and spices.

Crumble in tofu and mix well, but don’t stir it to death. You want it to remain chunky. Reduce heat to medium and cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Add lime juice. Add nutritional yeast, if using, and mix it up. If it seems too dry add splashes of water. Stir in cilantro.

*Nutritional yeast adds a pleasant, nutty flavor. Vegans often use it as a substitute for hard cheeses like Parmesan. It is NOT the same as the yeast you use for baking. You can find it in the bulk bins at bigger grocery stores or Whole Foods.

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