The 'great tofu scramble' with only '4-ish' basic ingredients:
Even better with a dollop of cocomilk kefir
Tofu. I use extra firm tofu. A non-GMO tofu is prudent. If you prefer softer scrambled eggs then softer tofu can be used. Tofu is a little bland & porous, so it will absorb the flavours of the other ingredients - this is it's flavour super-power.
Egg. If you tolerate eggs, substitute the tofu for Large chicken eggs.
Nutritional yeast. This gives that cheesy/umami flavour. It can be addictive, so you'll find uses for it in many recipes.
Turmeric. This gives the tofu scramble an “eggy” colour. It’s also anti-inflammatory when used with black pepper. Follow your taste buds.
Salt and pepper. A must for any scramble. Use black salt if you want a more eggy flavor. Otherwise grated granulated 'sea' salt is good..
- cocomilk kefir
- cherry tomatoes
- garlic powder / fresh garlic
- capsicum - red or green... or both!
- baby spinach
How to prepare:
Step 1: Sauté Veggies
Sauté any veggies until tender don't forget the optional zucchini, mushrooms, and cherry tomatoes.
Step 2: Add Tofu & Flavours
Now add the tofu to the pan. You can pre-crumble it or add the whole block and crumble it with a fork. Sauté the tofu with 'nutritional yeast+', turmeric, salt, and pepper.
Step 3: 'Wilt thou' the Spinach
Add two handfuls of fresh young spinach leaves just before your tofu scramble is ready. Put the lid on the pan to help steam & soften the spinach, then it will be easier to stir in. Spinach takes just a minute or two to wilt.
How to Eat Tofu Scramble:
Garnish your scramble with fresh herbs (try chopped parsley or shallot stalks) and maybe some avocado. Again, just experiment, but tofu scramble should be eaten warm.
Make meal with some side items...
With a green salad or sauté pumpkin chips.
On toasted sourdough - with spread avocado.
Stuffed into pita pocket bread.
In a burrito - muy bueno amigos.
Fun-Fact: 'Scrambled Vegg' does not contain veggans - apologies to health conscious cannibals.