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Tofu Scramble


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Serves 3-4 | Prep Time | Cook Time

Why I Love This Recipe

Will Rico


Ingredients You'll Need

For the Spice Blend:
2 tsp. ground cumin
1 tsp. dried thyme, crushed with your fingers
1/4 tsp. ground turmeric
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


Directions

First blend the spices and salt together in a small cup. Add the water and mix. Set aside.


Preheat a large, heavy-bottomed pan over medium-high heat.


Sauté the garlic in olive oil for about a minute.


Break the tofu apart into bite-size pieces and sauté for about 10 minutes, stirring often.


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.


Use a thin metal spatula to get the job done; a wooden or plastic one won't really cut it.


The tofu should brown on at least one side, but you don't need to be too precise about it.


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.


Add the spice blend and mix to incorporate. Add the nutritional yeast and pepper. Cook for about 5 more minutes. Serve warm.


You can include these additions to your scramble by themselves or in combination with one another:
• Broccoli: Cut broccoli into about 1 cup of small florets and thinly sliced stems. Add along with the tofu
• Onions: Finely chop 1 small onion. Add along with the garlic and cook for about 5 minutes, until translucent. Proceed with recipe
• 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
• Mushrooms: Thinly slice about 1 cup mushrooms. Add along with the tofu


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