Tofu scramble is a popular item on the breakfast menus of many vegans. Most people add all types of delicious veggies to their tofu scramble, but I don't. It just seems a bit strange to me since I never added vegetables to scrambled eggs when I ate them. I really only enjoyed egg and cheese omelets and didn't care for veggies in them.
Over the last few years, I've found 2 recipes for a tofu scramble that I can get behind with no veggies and lots of flavor: Vegan Dad's Wife's Tofu Scramble and Neal Barnard's recipe (which I can no longer find online).
Here's the combo:
2 blocks of extra firm tofu, pressed and crumbled
2 teaspoons onion powder
2 teaspoon garlic powder
1 teaspoon turmeric
1/4 teaspoon pepper
1 teaspoon seasoning salt
2 teaspoons parsley
2 tablespoons nutritional yeast
1/8 teaspoon cayenne
2 tablespoons canola oil
2 tablespoons non-dairy milk
2 tablespoons dijon mustard
- Combine all of the dry spices and the nutritional yeast and stir until the mixture is well combined.
- Add the spices to the tofu and toss, making sure that the tofu is evenly coated.
- Heat a skillet on medium heat and add the oil.
- Add the tofu to the pan and saute until slightly brown.
- While the tofu is cooking, combine the milk and the mustard.
- Add the milk and mustard mixture to the tofu and stir to combine.Cook until the liquid has evaporated.