Tofu Scramble

I think in 10 years of eating like a vegan I might have purchased tofu twice but recently something tweaked my curiosity when I was looking for ideas since I have everyone at home interested in eating healthier AND one nutritarian like me now.

Hence the decision to buy tofu…to make a tofu scramble.

I started off with this recipe as my guide and I’m glad I did. It was so good!

Isa’s Tofu Scramble

Spice blend:
2 teaspoons ground cumin
1 teaspoon dried rosemary, crushed with your fingers
1/4 to 1/2 teaspoon ground turmeric
3 tablespoons water

Combine this and set aside

1 onion finely chopped
3 cloves of garlic
1 carrot finely chopped
1 red pepper finely chopped
4 mushrooms finely chopped
2 pounds extra-firm tofu, drained (next time I’m going to try firm)
1/4 cup nutritional yeast
Fresh black pepper to taste
Hot Sauce to taste
Salsa to taste

Saute the onion in a non-stick pan until golden. Add water if it starts to stick. Throw in garlic, carrot, pepper and mushrooms and cook until tender. Crumble the tofu into small bite sized pieces and add it to the pan. Cook for 10 minutes stirring often until it’s drying up.

Add the spice blend, nutritional yeast, black pepper and hot sauce. Cook a bit longer until the water dries up.

Serve immediately topped with salsa.

Note: Since I made a large quantity I didn’t get any of the browning that is mentioned in the original recipe but I doubt that made a difference since I had the caramelized veggies to add lots of flavour. I did find it a bit dry inside the tofu bits and used the salsa to moisten it up. It could vary depending on how firm the tofu is.

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