A basic recipe for scrambled tofu. Feel free to add any finely chopped veggies that you need to use up. The most important thing is that you get the texture of the tofu right, you want it to be chunky. As you ccok the tofu it will crumble more, so just break it into big chunks with your fingers. Personally I like to use a wire potato masher for this task.
1 tsp oil
1/4 cup sundried tomatoes packed in oil, drained and jullianed
1 lb extra firm tofu, crumbled and drained
1/4 cup nutritional yeast
juice of 1/2 a lemon
1 carrot peeled and grated (optional) or 1/2 cup peas
1/4 tsp hing
2 tsp ground cumin
1 tsp dried thyme, crushed
1 tsp ground paprika
1/2 tsp ground tumeric
1 tsp salt
Heat the oil in a skillet over medium high heat. Saute the spice blend for about 15 seconds. Add 1/4 cup of water to deglaze the pan, scraping the bottom of the pan to get all the spices.
Mix in the crumbled tofu. Don’t crush the tofu, just mix it up as you want it to remain chunky. Cook for about 10 minutes and add any veggies and sundried tomatoes. Lower the heat if tofu begins to stick. Add the lemon juice and nutritional yeast, mix and cook for about 5 more minutes. If serving with carrots add now and fold into the tofu mixture.
Serve with hashbrowns, toast, and tempeh bacon. 🙂