Tofu scramble is a staple in my home, although I have to admit that it took a while to perfect my own version. My poor hubby battled through about a month of mushy, overly seasoned, and burnt scrambles. I’m surprised he even lets me in the kitchen anymore. But we now agree: Breakfast is always the most looked-forward-to part of our weekends!
I wasn’t too surprised when I heard about the latest salmonella outbreak causing more than half a billion eggs to be recalled and leaving more than 1,300 Americans sick. What else can be expected when hens are crammed into battery cages and left to sit in their own waste all day, every day?
Luckily for you, I’ve got just the recipe to inspire you to kick the egg-eating habit for good. After all, this is the recipe that convinced my husband go vegan. Your taste buds will thank you, and you’ll love your lowered cholesterol levels. Plus, you’ll be sparing chickens misery, too!
This dish can be served as is, or you can add in seasonal veggies, soy cheese, or mock meats. I always serve it with a side of hash browns, toast, and a nice cool glass of orange juice. Enjoy!
1 lb. extra-firm tofu
1 Tbsp. olive oil
1/2 Tbsp. soy sauce
1 clove garlic, crushed
1/2 Tbsp. onion powder
1/2 tsp. thyme
1/2 tsp. turmeric
1/2 tsp. paprika
1/2 tsp. garlic salt
Juice of half a lemon
1/4 cup nutritional yeast
- Cut the tofu into cubes and squeeze out the excess water.
- Add the olive oil, soy sauce, garlic, onion powder, thyme, turmeric, paprika, and garlic salt to a sauté pan. Stir and cook on low heat. Once the mixture begins to heat, spread evenly to coat the bottom of pan.
- Crumble the tofu through your fingers into the pan and toss into the mixture, stirring often.
- Once the scramble becomes firm to the touch and begins to brown (about 7 to 10 minutes), squeeze in the lemon juice and add in the nutritional yeast. Stir until coated. Allow to cook an additional 2 to 3 minutes.
Makes 4 servings