Tofu Scramble
10m prep 10m cook 20m ready
2 servings Nutritional yeast and the optional black salt give tofu the savory, sulfur-scented note of scrambled eggs. Consider this a basic blueprint from which you can build a wide variety of breakfast scrambles. Use any vegetable that you like and stir in Pesto, or start with chopped poblano peppers and onions, stir in chili powder, and top with avocado and salsa.
Ingredients
- 14 ounces medium to firm tofu
- 2 tablespoons nutritional yeast
- ½ teaspoon salt
- ½ teaspoon ground turmeric
- (⅛ teaspoon black salt)
- 1 tablespoon vegetable oil
- 1 ½ cup chopped vegetables (such as red bell pepper, onion, mushrooms, etc.) or any of the suggestions in Additions to Scrambled Eggs I (opens in new tab)
Let's Cook
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Step 1.
Drain, pat dry, and coarsely crumble into a bowl: 14 ounces medium to firm tofu
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Step 2.
Toss the tofu with: 2 tablespoons nutritional yeast; ½ teaspoon salt; ½ teaspoon ground turmeric; (⅛ teaspoon black salt)
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Step 3.
Warm in a large skillet over medium heat: 1 tablespoon vegetable oil
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Step 4.
Add and cook until the vegetables are softened: ½ cup chopped vegetables (such as red bell pepper, onion, mushrooms, etc.) or any of the suggestions in Additions to Scrambled Eggs I
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Step 5.
Stir in the tofu and cook for 5 minutes without stirring, then give the tofu one good stir and serve.
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