This is my first attempt at a tofu scramble. I adapted this recipe from Alicia C. Simpson’s cookbook, Quick and Easy Vegan Comfort Food. I didn’t have all of the exact ingredients available: onion, tomato, and bell pepper – and there was no way that I was going to add ½ teaspoon of red pepper flakes. Fire in the house! Well, it turned out great and I will make again, incorporating a few more changes next time. This is a joke in my family – if you like it this time – wait until next time! I used firm tofu because that’s what I had on hand. I think extra firm tofu is the way to go. Depends on how you like the texture of your eggz. I find that extra firm tofu is not always available at the market though…. If you use firm tofu and want a firmer texture, bump up the flame and cook a little longer. I would also chop the vegetables smaller just because, and add just 1 teaspoon cumin and 1/8 cup nutritional yeast. We’ll see how it turns out next time. But the recipe below as I made it is really delicious!
1 tablespoon canola oil
1 1/2 cups mixed chopped vegetables
3 garlic cloves, minced
14 oz firm or extra firm tofu, drained and gently pressed to remove excess water
1/8 tsp red pepper flakes
2 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon sea salt
1/4 cup nutritional yeast (adds a chezzy flavor)
In a large skillet, heat oil over low heat. Add chopped vegetables. Sauté for 2 minutes. Add garlic and sauté for 1 minute.
Crumble tofu into skillet. Add and mix in: cumin, thyme, paprika, turmeric, and salt. Continue to cook for 5 to 10 minutes. Turn up the heat to med-low if you like your tofu/eggz well cooked.
Remove from heat and add nutritional yeast. Add fresh ground pepper to taste.