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Tofu Scramble Recipe

Some Of The Best Tofu We've Ever Eaten!

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

Tofu Scramble

How To Cook Tofu Tasty: We think we've got some good tofu recipes, but honestly?

Isa Chandra Moscowitz's tofu scramble is some of the best tofu we've ever eaten - and her directions are extremely entertaining!

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.

Total Prep & Cook Time: 20 Min

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:

  • 2 Tbsp olive oil
  • 3 garlic cloves, minced (or more, to taste)
  • 1 lb firm or extra firm tofu, crumbled
  • 1/4 cup nutritional yeast
  • Fresh black pepper to taste
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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
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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

Recipe Tips:

Tofu Recipe Ebook

We went for added veggies - asparagus + red pepper + carrot + scallions. Chandra calls for using a heavy metal pan with a thin metal spatula, but we prefer a non-stick pan. Whichever you use, turn the heat up high enough to brown the tofu and cook off any excess moisture.

We used half the amount of cumin, thyme and turmeric, 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.

Recipe Comments:

I just made the Scrambled Tofu recipe, claimed to be some of the best tofu ever. Well, guess what? It is! After I took the first bite, I knew I had to let you all know. It's fantastic! - Elizabeth B.

Question: Can the tofu scramble be made in a larger batch and kept for another day or does it need to be made fresh each time? - Donna D.

Answer: Yes, you could do that for sure - it's a great idea. Left over scrambled tofu would be excellent in a sandwich or wrap, or mixed in with a cooked grain. - Judith Kingsbury

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