Tofu Scramble — very versatile

Author: Heather Leno
Servings – 4 Cook Time – 10 minutes
Ingredients:

1 pkg (14-16 oz.) medium-firm water-packed tofu –see note at the bottom of the page

Optional Add-ins:  1/4-1/2 cup each diced onion, red pepper, and/or mushrooms, (a large handful of chopped fresh spinach to add toward the end) additional salt as needed 

1 tbsp McKay’s Chickenlike Seas. Vegan — to make your own see Chick-Like Seasoning

1 tbsp nutritional yeast flakes

3/4 – 1 tsp India Black Kala Namak salt, opt. – this is not really black, and has a natural egg taste.  It is not quite as salty as regular salt

1/2 teas onion powder

1/4 – 1/2 teas garlic granules

1/4 teas turmeric

salt as needed if not using the Black Salt
Instructions:
  1. Rinse tofu well and Drain.
  2. If using veggies, chop and lightly sauté in non-stick fry pan, season as needed
  3. Then add crumbled or mashed tofu.
  4. Sprinkle seasonings over tofu.
  5. Simmer until extra moisture is absorbed then stir the seasonings all throughout. Do not brown. Simmer to blend the flavors and achieve desired texture.
  6. Serve as you would scrambled eggs.
Notes:
  • Tofu varies a lot from brand to brand so if you are not familiar with this, it can make a big difference. Some are much more dry than others and therefore cook quickly by just mixing with the seasonings and heating. Others may have more liquid and need to simmer a few minutes to use up the moisture before they are ready to serve. Become acquainted with what is available in your stores and pick a brand that you like best.
  • Some people like theirs broken up with chunks left in it and others (myself included) prefer a more “mashed” consistency. Whatever your taste, just be sure that all the seasonings are evenly distributed so every bite is flavorful and delicious.