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.
Relish!






