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The best scrambled tofu
I am not a tofu lover, so I usually pass on this classic vegan breakfast dish. Once I messed around and added lots more flavor than the typical recipe, though, I found that it's a lovely breakfast, and not tofu-y at all.
This recipe is endlessly adaptable. If you like spicy food, add some Tabasco.
1 – 1 1/2 lbs firm tofu (more or less depending on how much you like & if you aren’t using a lot of the suggested veggies)
2 tablespoons olive oil
1/2 onion, diced
1 red pepper, diced
2 carrots, peeled and diced
1/2 head broccoli, cut into tiny pieces
1/4-1/2 teaspoon turmeric (make sure you use this, it’s necessary for a lovely color)
2-4 tablespoons nutritional yeast, optional (this gives it a nice cheesy quality)
2 tablespoons shoyu
1 tablespoon paprika
1 tablespoon curry powder
1 tablespoon tahini, optional
2 cloves garlic, minced
4 oz or so mushrooms, any kind (shiitake are really nice), thinly sliced
lots of sea salt
lots of fresh pepper
gomasio (macrobiotic sesame seed and sea salt mixture), optional garnish
any fresh herbs, chopped up, optional
- Press water out of tofu by pressing it between two plates with a weight on top (like a 28oz can or a blender jar) for at least 15 minutes, preferably 1/2 hour.
- Break up tofu by hand into a small bowl.
- Heat a large skillet. Add oil and let heat 1 minute.
- Add all vegetables except mushrooms and garlic and cook 3 minutes over medium heat, stirring once in a while.
- Add everything else except mushrooms, garlic, and garnishes, and stir well.
- Add the mushrooms and garlic when everything seems about halfway cooked. Let cook 7-10 minutes, or until it tastes done to you.
- Taste and add more seasonings.
- Serve liberally sprinkled with gomasio and herbs, if using.
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