Scrambled Tofu

I can’t say that I completely miss eggs but I do sometimes miss the simplicity they bring to cooking and baking. Need leavening or binding? Use and egg. Need a nice golden wash for your pastry? Use an egg. Whether a dish is sweet or savory, you can use an egg.

When it comes to vegan cooking, there are all sorts of various egg substitutes to use but it completely depends on what you’re making.

But when it comes to a morning scramble? Extra firm tofu is still the workhorse for this substitute.

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I generally try to use as little tofu as possible for various reasons — I’ve used lightly mashed canned chickpeas as a good and very filling sub for many tofu-heavy recipes — but sometimes you want a good ol’ scramble so there you go. I stumbled on Isa’s Scrambled Tofu recipe years ago, tried it, loved it, and always come back to it.
scramble1

If you’re cooking with no oil, it’s quite doable with a decent non-stick pan at the least, cast iron skillet at the most. Since the tofu has so much water, you really want to let it dry out some. As it does this, that’s when the little browned bits will show up! (See above photo.) If you find your tofu sticking to the pan, add a small dash of water to the hot pan and, as it bubbles, you’ll be able to use your spatula to release any sticking bits.

After recently going to Chipotle and trying their tofu option “Sofritas”, I noticed that it almost had the texture of ground beef after they crumbled it and allowed a lot of the water to evaporate. I used to try keeping my scrambled tofu pieces bigger (see the picture at Isa’s site) but I realized I didn’t care that much as time went on!

scramble2

A tofu scramble is good by itself but always goes best with something else: potatoes and wrapped in the tortilla for a breakfast burrito, or put it on toast with salsa, etc. I’ve been meaning to get black salt (though it appears pink-grayish) aka kala namak for it’s “eggy” sulfur taste. When you use it in egg dishes (tofu scrambles, hollandaise sauce), it makes it taste like eggs. I finally dove in and ordered some — can’t wait for it to arrive later this week to try!

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Scrambled Tofu

Original recipe by Isa Chandra Moskowitz with adaptations, easily serves 2-4 average people depending on how many extras you add in

INGREDIENTS:

  • Spice Blend
    • 2 teaspoons ground cumin
    • 1 teaspoon dried thyme (crushed with your fingers) or scant 1 teaspoon ground thyme
    • 1 teaspoon garlic powder (optional)
    • 1 teaspoon salt (OR 3/4 teaspoon salt + 1/4 teaspoon kala namak black salt)
    • 1/2 teaspoon ground tumeric
    • 3 tablespoons water
  • 1 pound extra-firm tofu, drained
  • 1/4 cup nutritional yeast
  • Fresh black pepper, to taste (optional)
  • Additions: (optional)
    • Onion, finely chopped (add before or with tofu)
    • Bell peppers (add before or with tofu)
    • Mushrooms (add with tofu)
    • Carrots (grate and add after spice blend)
    • Olives (add at end after nutritional yeast)
    • Spinach (add at end after nutritional yeast)

DIRECTIONS:

First stir the spice blend together in a small cup. Add water and mix. Set aside.

Preheat a large, heavy bottomed pan over medium high heat. Saute the onion in a little bit of water (barely any) until just starting to cook. Break the tofu apart into bite sized pieces and saute with the onions for about 10 minutes. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. (If cooking oil-free, add just a little water to the hot pan help the tofu release.) The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the ban. If that is happening, turn the heat up and let the water evaporate.

Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Turn the heat down to medium-low, cook for about 5 more minutes. Serve warm.

Recipe Notes:

  • Isa loves cumin and thyme! Thankfully I love both of these seasonings, too. They go together better than you’d expect. If you’re not a big fan of either, you can use less or definitely swap them out with someone different altogether.
  • Isa’s recipe originally calls for fresh garlic but I hardly do that. I tend to substitute it with garlic powder that I put in the spice blend — when I remember.
  • The nutritional yeast is a nice touch with the tofu scramble! How can one go wrong using the wonderful fairy dust of vegans??
  • I usually add in mushrooms, onions, and spinach. Sometimes we’ll lightly toss in freshly cut tomatoes at the very end, but we usually prefer adding them on top separately.
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