1/3 Photos of Scrambled Tofu
A great recipe from Isa Chandra Moskowitz' book, Vegan with a Vengeance. The spice blend and lemon juice makes this explode with flavor! Isa says that if you don't have nutritional yeast on hand simply omit the water when cooking. Her cat Fizzle says, "Use a cast-iron pan so that you don't have to worry about scratching the pan to get all the good burnt bits." I use a non-stick pan, but am certainly willing to switch to the cast iron one once it's back in production at my house! Additionally, Isa says in its intro: "...feel free to add any finely chopped vegetables that you want to use up; add them when you add the mushrooms. Broccoli, zucchini, and cauliflower are all great contenders. The most important thig is that you get the texture right; you want it to be chunky. As you cook the tofu it will crumble more, so just break it into big chunks through your fingers right into the pan. This is a great tasting way to introduce a tofuphobe to the heavenly bean curd we all know and love."
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Units: US | Metric
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped into 1/2-inch chunks
- 2 cups cremini mushrooms, thinly sliced
- 2 -3 garlic cloves, minced
- 1 lb extra firm tofu, drained
- 1/4 cup nutritional yeast
- 1/2 lemon, juice of
- 1 carrot, peeled (optional, I grate it in at the end, mostly for color)
FOR SPICE BLEND
- 1Combine ingredients for SPICE BLEND and set aside until needed.
- 2In skillet over medium-high heat, heat oil. Saute onions for 3 minutes, until softened; add the mushrooms, saute for 5 minutes; add the garlic, saute for 2 minutes.
- 3Add the SPICE BLEND and mix it up for 15 seconds or so. Add 1/4 cup water to deglaze the pan, scraping the bottom to get all the garlic and spices.
- 4Crumble in the tofu in big chunks and mix well, being careful not to crush it; use a lifting motion when stirring it around; you want it to remain chunky. Allow to cook for 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find that the tofu is sticking.
- 5Add the lemon juice.
- 6Add the nutritional yeast and mix it up.
- 7If the mixture is sticking to the pan, add spashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
- 8Grate the carrot into the tofu mixture and fold.
- 9Serve with guacamole and salsa and potatoes and toast and tempeh bacon.
- 11Tofu Rancheros: Add 1 cup of salsa at the end, cook for 1 minute extra.
- 12Asian-Style Scrambled Tofu: Add 2 tablespoons of minced ginger with the garlic, use peanut oil instead of olive oil, substitute shiitake mushrooms, and omit the thyme and nutritional yeast. Mix in 1 cup of thinly sliced scallions at the very end.
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Nutritional Facts for Scrambled Tofu
Serving Size: 1 (226 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 173.5
- Calories from Fat 81
- Total Fat 9.0 g
- Saturated Fat 1.5 g
- Cholesterol 0.0 mg
- Sodium 614.9 mg
- Total Carbohydrate 12.9 g
- Dietary Fiber 4.9 g
- Sugars 2.8 g
- Protein 14.7 g