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:
Tofu Scramble
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.
Serve!
