Scrambled tofu is one of those supposedly basic things that a lot of egg-haters eat. I had been trying for years to make it palatable, but the problem was that I often found them runny and bland. I even tried blending tofu with cornstarch and a zillion seasonings and cooking it to firm up into a (gross) omelette. Sometimes it’s better to just keep it simple. This isn’t so much of a recipe, as me sharing my “oh, duh! realization from a few months back that I finally remembered to photograph.
It’s a protein-packed breakfast to have along with veggie sausage and fruit, or toast and jam. The veggies in the stir fry can vary, but I really recommend adding something. Vegetables add colour and flavour, make it even more filling, and the steam they release while cooking keeps the tofu soft on the inside. My favourite combinations are mushroom and spinach, red pepper and asparagus, and green onion and pepper.
- 1/3 to 1/2 block of medium/traditional pressed tofu
- olive oil
- 1/2 to 1 cup of chopped veggies
- Smoked Salt (Very important for flavour!)
- Nutritional Yeast
- Press tofu while chopping vegetables.
- Heat about 1 tbsp of oil in a frying pan on medium-high.
- Add in chopped vegetables and sauté until their colours start to brighten, about 1 minute.
- Crumble in tofu, and sprinkle tofu immediately with smoked salt and a pinch of nutritional yeast.
- Stir everything together.
- If desired, add a little more oil.
- Cook, stirring, until tofu is golden.
- Eat immediately!