Monday, April 15th, 2013...10:19 pm

Tofu Scramble

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I have tried to make tofu scramble a few times and have not loved the result, until yesterday. I found this recipe on ppk. I did not change anything about it except to add the nutritional yeast to the spice blend and to double it to feed my crew of six. It was not hard at all to make and everyone loved it. It was the perfect filling for a crepe, which we did, along with red potatoes, baby portabellas, and steamed broccoli. I also added our favorite soy sausage to the filling and with the vegan hollandaise sauce, it was a feast and so delicious. This made for a very satisfying meal that is meant for breakfast, but we love to splurge and have breakfast for dinner sometimes!

Tofu Scramble

spice blend:

2 tsp. ground cumin

1 tsp. dried thyme, crushed

1/2 tsp. ground tumeric

1 tsp. salt

3 tbsp. water

2 tbsp. olive oil

3 cloves garlic, minced

1 pd. extra firm tofu, drained

1/4 c. nutritional yeast

black pepper to taste

First stir the spice blend ingredients together and add water, stir, and set aside.

Preheat a large heavy bottom skillet to medium high heat and add oil. Add the garlic and saute for only one minute. Crumble the tofu in your hand right into the pan to add to the garlic. Stir frequently and cook for about 10 minutes. Don’t let it stick to the pan. The tofu should get browned on one side at least. Let the water from the tofu cook off and then add the spice blend and mix to incorporate. Add the black pepper and the nutritional yeast if you didn’t add it to the spice blend already. Cook for about 5 more minutes and serve warm.



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