How To Cook Tasty Tofu: Tofu Scramble Recipe

One Of The Most Delicious Tofu Recipes Ever!

Sample recipe from Vegan Brunch: Homestyle Recipes Worth Waking Up For

We consider ourselves tofu connoisseurs and think we've got some good tofu recipes, but honestly? Isa's tofu scramble is some of the best tofu we've ever eaten! And her directions are so entertaining!

Total Prep And Cook Time: 20 Minutes

4 - 6 Servings

Nutrition Data Per 117g Serving: 107 cal, 3g carb, 7g fat, 251mg sodium, 1g fiber, 11g protein, low Cholesterol, good source Calcium, Iron, Magnesium, Phosphorus, Copper, Selenium and Manganese. Estimated Glycemic Load 2

Ingredients

• For the Spice Blend:
• 2 tsp ground cumin
• 1 tsp dried thyme, crushed with your fingers
• 1/4 tsp ground tumeric
• 1/2 tsp salt
• 3 Tbsp water
• For the Tofu:
• 1 lb firm or extra firm tofu, crumbled
• 3 garlic cloves, minced (or more, to taste)
• 2 Tbsp olive oil
• 1/4 cup nutritional yeast
• Fresh black pepper to taste

Directions

1. First blend the spices and salt together in a small cup. Add the water and mix. Set aside.
2. Preheat a large, heavy-bottomed pan over medium-high heat
3. Sauté the garlic in olive oil for about a minute
4. Break the tofu apart into bite-size pieces and sauté for about 10 minutes, stirring often
5. Get under the tofu when you are stirring, scrape the bottom, and don’t let it stick to the pan; that is where the good crispy stuff is
6. Use a thin metal spatula to get the job done; a wooden or plastic one won’t really cut it
7. The tofu should brown on at least one side, but you don’t need to be too precise about it
8. The water should cook out of it and not collect too much at the bottom of the pan. If that is happening, turn the heat up and let the water evaporate. Conversely, if the scramble seems dry add splashes of water until it’s nice and moist
9. Add the spice blend and mix to incorporate. Add the nutritional yeast and pepper. Cook for about 5 more minutes. Serve warm

Tof-u and Tof-me: Scramble Add Ins

1. You can include these additions to your scramble by themselves or in combination with one another
2. Broccoli: Cut broccoli into about 1 cup of small florets and thinly sliced stems. Add along with the tofu
3. Onions: Finely chop 1 small onion. Add along with the garlic and cook for about 5 minutes, until translucent. Proceed with recipe
4. Red Bell Peppers: Remove stem and seeds and finely chop 1 red bell pepper. Add along with the garlic and cook for about 5 minutes. Proceed with recipe
5. Mushrooms: Thinly slice about 1 cup mushrooms. Add along with the tofu

Cooking Tips:

Since this tofu recipe is so awesomely good, it seems unfair that it be reserved for brunch. We ate it for lunch and would eat it anywhere, anytime.

We went for added veggies (broccoli + red pepper + scallions), as shown in the picture, and reduced the cumin as we're not that in love with it. We used a non-stick pan and plastic spatula contrary to Isa's instructions, but next time will use our heavy sauté pan and metal spatula.

We used half the amount of cumin and thyme, which worked for us. Feel free to mess around with the ingredients - Chandra won't mind!

For more delicious variations and other amazing brunch recipes, pick up a copy of Vegan Brunch: Homestyle Recipes Worth Waking Up For — from Asparagus Omelets to Pumpkin Pancakes, by Isa Chandra Moskowitz.

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