I’m not trying to be self-congratulatory by saying this but, I’ve been vegan for quite a while. Long enough at least to remember when powdered soymilk was a viable non-dairy milk option; when the only tofu I knew was sold in aquarium sized buckets of murky water at the local Asian market and the few vegan zine recipes I had in my arsenal did it no justice.
So, I think for that reason, I hated tofu in those early days. When I ate it at restaurants, I was rarely impressed – not because I had a distinguished palette mind you, but more so because I didn’t. I didn’t understand tofu. And it didn’t understand me. Our relationship had all the makings of a bad sitcom! Oh Tofu!
Gladly – things have changed and certain advances have come forth like a surprise witness in a Law and Order episode. And. While I’m not rushing out to buy Tofu’s latest R&B album – I’ll at least buy the hit single off I-Tunes.**
So, to me, this tofu recipe is akin to Michael Jackson’s Thriller Album. It’s got all the makings of a hit. If, like me, you’re not the biggest fan of tofu then this will in the very least have you moonwalking your way to a nutritious breakfast staple.
Admittedly this isn’t the most traditional of tofu scramble recipes and it does require a few ingredients that you might not have – but should. It’s super easy. And let me say this now: This is the best tofu scramble recipe ever! (Google – do your werk!)
Tofuevos – Tofu Scramble
1 package of firm tofu – drained
2 TBS Soy Sauce
1 TBS Vegenaise
1 TBS Almond Milk (or non-dairy milk)
1 Heaping TBS of Nutritional Yeast
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp turmeric (for color)
1/4 tsp onion powder
1/4 tsp paprika
pinch of cumin
salt to taste
Canola oil – for lighly frying the tofu
1. Break up (drained) tofu with your hands (in smallish pieces) into a medium sized bowl.
2. Add the rest of your ingredients to the tofu.
3. Using a rubber spatula incorporate all of the ingredients thoroughly.
4. Taste your tofu. Adjust your salt level.
At this point your tofu as is should taste good. Salt to taste – If you need your adjust your seasonings to your liking this is when you should do it.
5. Heat Canola Oil in a skillet or rimmed pan. Add your tofu and cook until heated throughout.
This is when you decide how you want your tofu. For a harder ‘scramble’ allow tofu mixture to cook longer and brown evenly. For a softer scramble – heat throughout and eat!
* At this point I’ve eaten tofu scramble all over the world and I can safely say this is the best. If you disagree with me then the terrorists have won. So. There. I’m kidding people!
** Tofu has yet to put out an album of music. It is strictly inferred.