It is as easy as making scrambled eggs and tastes just as delicious. Promise. Plus, it doesn’t have the cholesterol concerns that come with the sunny side up. WARNING: Please, please, please only buy organic tofu. The ones that aren’t organic likely come from GMO soy and, well, I’m in a good mood and don’t want to get into that thorny subject. So, only buy organic tofu… especially, if your reason for going tofu is for health reasons.
The trick with every tofu dish is the seasoning, marinating, or masquerading the fact that tofu tastes like the container it came in. So…treat tofu like a blank canvas. I use it in many meals as a protein alternative. And I forgot until last week…literally… about the tofu scramble. What a gem that one is! Doesn’t get any easier.
Tofu = Eggs
You treat tofu for a scramble, the exact same way you’d treat eggs to scramble; as far as, cook time and seasoning. The pantry is wide open on this one. In fact, I’d love to know about any of your creations, once you see how easy it is… I hope you run wild!
A few basic tips of doing a tofu scramble. There are other tips in preparation that apply to frying or baking tofu. However, this is the least time-consuming way to wrangle up an order of tofu.
I recommend that you drain the tofu. Wrap in a paper towel for the purposes of excess draining on top of the drain and rinse of the liquid it comes packed in, but that is optional. I suppose, if you’d normally eat runny eggs, just take it from container to pan, after you rinse it. Otherwise, let it drain for a few minutes. Because I am a multitasker, I usually get my prepping done while tofu drains.
You can use any accompaniment you’d use with regular eggs. Anything you would put in an omelet, you could basically mix in with the tofu. You can also incorporate the spices of your choosing. I keep it simple in the mornings. (See specific recipe below.)
When you are cooking the scramble, I do find it best to put a cooking oil of some sort: olive oil, ghee, coconut oil. The fat content will help to add more flavor to the tofu. Once you put oil in pan break up the tofu into crumbles. Add your spice selection and mix it up, let cook for 1 minute. Add an exceptionally light amount of turmeric powder for coloring. Be careful not to add too much, because while a little has no flavor, a lot will make your tofu eggs taste like they were marinated in soap. Mix the tofu with all the seasonings now added and cook for 1 minute. Add the components of your choosing: I use chopped spinach, super thinly sliced mushrooms, diced red pepper & red onion; salt, pepper, garlic powder, onion powder- to taste. Cook for another minute or two, depending on how big or small your accompaniments are chopped. Or if you are a picky eater that would order scrambled eggs well done…you’d cook these the same way!
- Step One:
- ½ – 1 package of Firm or Extra Firm Tofu- drain, crumble in pan
- 1 Tbsp – Cooking Oil- add to tofu in pan
- Season to Taste with: Garlic Powder, Onion Powder, Salt, Pepper
- Sauté together for one minute or longer.
- Add a small dash of Turmeric Powder for coloring crumbled tofu and mix.
- Step Two:
- Add veggies or desired accompaniments that you would add to an omelet
- 1 cup chopped fresh spinach
- ¼ cup diced fresh red peppers
- ¼ cup diced fresh red onion
- ¼ cup thinly sliced fresh mushrooms
- Season to taste
- Mix peppers and onions with tofu. Sauté one minute.
- Add sliced mushrooms with tofu scramble mix. Sauté for one minute.
- Add fresh spinach, mix with scramble, remove from heat. (Spinach cooks quick. Just want to warm it within mixture to keep all it’s nutrients.)
- Step Three:
- Serve with side of hash browns and fake bacon!
I hope this helps!
Teri Granahan
The Picky Eater Club 