There are a glut of scramble recipes out there, but this one from Isa Chandra at the Post Punk Kitchen is absolutely the best all-in-one. It’s nicely seasoned, versatile and offers the proper technique for optimum texture. Scrambled tofu is a fabulous basic vegan starter recipe that can be prepared an infinite number of ways. I’m partial to mushrooms, spinach and a little onion, but use anything you like or have leftover. It’s a great way to clean out the refrigerator at the end of the week. And if you have any tortillas, throw in some salsa and wrap it up for a breakfast burrito.
Here are some of her suggestions for mix-ins:
- Broccoli – Cut about one cup into small florettes, thinly slice the stems. Add along with the tofu.
- Onion – Finely chop one small onion. Add along with the garlic, and cook for about 5 minutes, until translucent.
- Red Peppers – Remove stem and seed, finely chop one red pepper. Add along with the garlic and cook for about 5 minutes.
- Mushrooms – Thinly slice about a cup of mushrooms. Add along with the tofu.
- Olives – Chop about 1/3 a cup of sliced olives. Add towards the end of cooking, after mixing in the nutritional yeast.
- Spinach – Add about 1 cup of chopped spinach towards the end of cooking, after mixing in the nutritional yeast. Cook until completely wilted.
- Carrots – Grate half of an average sized carrot into the scramble towards the end of cooking.
- Avocado – Just peel and slice it and serve on top.
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme, crushed with your fingers
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 3 tablespoons water
- 2 tablespoons olive oil
- 3 cloves garlic, minced (or more, to taste)
- 1 lb. extra-firm tofu, drained
- 1/4 cup nutritional yeast
- Fresh black pepper to taste
- First stir the spice blend together in a small cup. Add 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. Add whatever vegetable you like and break the tofu apart into bite sized pieces and sauté for 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 get browned 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.
- Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm.