Scrambled tofu is a classic addition to a hearty vegan breakfast. This filling recipe will change the way you look at tofu, and keep you full until lunch, too!
The Start of a Beautiful Breakfast
Try Scrambled Tofu as part of the Classic Vegetarian Breakfast.
Scrambled tofu is a great beginner vegetarian or vegan recipe. Even tofu-phobes like this recipe, and it can actually be mixed with scrambled eggs if tofu is a new taste.
Scrambled Tofu RecipeServes 4
Ingredients:
- 1 block (12 oz) medium-firm or “regular” tofu, pressed to get rid of excess water
- 1 tsp. olive oil or margarine, or cooking spray
- 2 tsp. soy sauce
- ½ tsp. turmeric
- ½ tsp. onion powder
- ¼ tsp. garlic powder
- salt and pepper to taste
- 2 tbsp. nutritional yeast, optional
Directions:
- Press the tofu. Pressing removes excess water and involves either:a) squeezing the water out with your hands (lazy way - be gentle) ORb) taking the tofu out of its package and placing it on a plate (either alone or wrapped in a cloth) with another plate on top. On top of the top plate, a heavy object or can is placed and the tofu is left to drain for about an hour.
- Oil or spray a medium nonstick skillet or frying pan and heat over medium.
- When the pan is warm, place the tofu in it. With a spatula or similar device, chop and mash the tofu into little pieces. Avoid using metal utensils in non-stick pans.
- Add the soy sauce, turmeric, onion and garlic powders, and nutritional yeast, if using. Use the spatula to continue chopping, flipping, and mixing the tofu.
- The tofu should begin to resemble the texture of scrambled eggs and take on a lovely yellow hue. Cook over medium heat until most of the water is evaporated, tasting as you go. This shouldn't take more than 5-10 minutes.
- Season with salt and pepper to taste.
- Serve with baked beans, toast, and tomato slices or as part of a special vegetarian breakfast.
The copyright of the article Scrambled Tofu Recipe in Vegetarian Recipes is owned by Jill Harris. Permission to republish Scrambled Tofu Recipe must be granted by the author in writing.
