Best Ever Tofu Scramble
I'm a straight shooter. Always have been.
My greatest flaw in this world is my tendency to be overly honest, blunt, shrewd even. And I appreciate those qualities in others. Which is why I'll say, the one thing I wish someone had told me when I first went vegan is as follows:
"You will likely always hate almost all tofu. Baked tofu, fried tofu, tofu nuggets, marinated tofu cubes, skewers, cutlets and kabobs. But you, young grasshopper, will LOVE YOU some curried tofu scramble".
So here's my attempt at going full Miyagi on any of you young cubs out there, new to this plant-based protein gig.
From one soy snob to another - it's not all rubbery and flavorless in these streets.
Best Ever Curried Tofu Scramble. Ten minutes. One pan. Savory, vegan & easily made gluten-free.
Hang onto your heart-strings, egg lovers. A new protein-packed brunch staple awaits.
Prep time: 5 miN
Cook time: 10 min
Total time: 15 min
1 Tbsp avocado oil
1/2 yellow onion, chopped
1/4 tsp sea salt
1 pack organic firm or extra-firm tofu
1/2 tsp garlic powder
1/2 tsp turmeric
1 tsp curry powder
1/4 cup nutritional yeast
2 Tbsp soy sauce (or sub gluten-free tamari)
fresh cracked black pepper, to taste
vegetable add-ins of choice: broccolini, kale, cherry tomatoes, shiitake mushrooms
Sprouted wheat bagels
sliced avocado, for serving
fresh chives, for garnish
Begin by removing the tofu from its packaging and draining out the excess water.
Heat the avocado oil in a large skillet over medium heat. Once warm, add in chopped yellow onion and saute for 5 minutes. Add in the sea salt to build some flavor at this point.
Now add in the entire block of tofu by breaking it up with clean hands over the pan or mashing it with a potato-masher into small-medium sized crumbles. Add in the remaining ingredients, and saute until the mixture is hot and the spices are evenly distributed (about 5-10 minutes). At this point, feel free to add in any additional vegetables into the mixture for some added color and nutrition. Our favorites to throw in include broccolini florets, sliced shiitake mushrooms, lacinato kale & cherry tomatoes. Saute until hot and the vegetables are tender. Add in any additional spices if needed.
I like to have this tofu scramble on a sprouted wheat bagel smothered in mashed avocado and topped with sliced chives and a sprinkle of garlic salt.
My husband prefers to toss some into a whole wheat tortilla with black beans, hash browns and hot sauce for a spicy breakfast burrito.
Dress her up, dress her down. This brunch-time beauty is here for all your savory egg-less needs.
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: