Tofu is as versatile as eggs. This scramble is no exception, you can add mushrooms, sautéed onions, green onions, chopped tomato, salsa, diced vegetables, spinach, sweet peppers–anything you would put in an omelet. Your imagination is the limit! Quick and easy, it is delicious in pocket breads with sliced tomatoes, cucumber, avocado and lettuce–a lovely compliment to soup or a fruit salad. It can be used for breakfast, lunch or dinner. Add it to your fried rice to replace the eggs.
I try to always keep a brick of tofu in my fridge for a quick lunch on a busy day or when company shows up without notice.
The recipes calls for the medium-firm tofu because as it simmers to absorb some of the moisture, the flavors marinate and improve. This only takes a few minutes, but if you are in a real hurry, you can always use extra firm.
For a hearty breakfast, you can serve with potatoes, Breakfast Sausage Patties, fruit or veggies.
1 pkg (14-16 oz.) medium-firm water-packed tofu –see note at the bottom of the page
1/4 cup each diced onion and red pepper, opt. season as needed
1 generous tbsp McKay’s Chickenlike Seas. Vegan — to make your own see Chick-Like Seasoning
1 tbsp nutritional yeast flakes
1/2 teas onion powder
1/4 – 1/2 teas garlic granules
1/8 teas turmeric
additional salt as needed