Tofu scramble…so basic, I’ve never even mentioned a recipe. It’s more of a concept than a recipe, amongst vegans. You know you’re vegan when…you can make tofu scramble with your eyes closed. It’s the vegan version of scrambled eggs, literally and figuratively, due to its ease of creation and its strong resemblance to the animal thing. Point made? Point made.
This is the “Savoury Waffle” with extra tofu scramble from City, O City in Denver.
The basics: you start with 16 ounces of firm tofu. Unlike most tofu recipes, this skips the pain-in-the-ass pressing step. When you’re pressed for time, pressing your tofu is the last thing you want to do in order to get breakfast/lunch/dinner on the table. This is also a great use of pre-cooked tofu, i.e., leftover frozen/grilled/baked/steamed/stir-fried tofu for breakfast the next morning.
Tofu scramble from Sticky Fingers Bakery in Columbia Heights, DC.
Why sixteen ounces? Well, a serving for me is 8 ounces, which is half the block. Yay, veganism, for getting to eat based on volume! The Nutrition Facts serving size of tofu is usually 3 ounces, a 1″ slice. Do omnivores eat 80 calories of meat/8 grams of protein and consider it a serving? Nope, didn’t think so. I’m all for the 6-8 ounce serving, clocking in around 200 calories and 20 grams of protein. That’s more like it!
Even if tofu scramble is composed of leftovers, further leftovers make great burrito/pita/baked potato/salad filling.
Base: 1 lb firm tofu, drained (pressed if more firmness is desired, but it’s not a requirement)
Vegetable flavor items:
diced onion/leeks/scallions, etc.
liquid smoke (for that “bacon” thang)
nutritional yeast (“nooch”)
turmeric (for colour)
herbes de Provence
You get the picture.
Preheat a medium skillet or medium saucepan over medium-low heat. Either add a teaspoon of oil or leave plain.
Once skillet is slightly warm, crumble in tofu. Stir around to heat through. If sauteeing an onion, saute the onion first until translucent, then add the tofu.
Scramble and stir around the tofu, breaking up big chunks. If you used oil, the tofu will begin to brown after five minutes or so. If going the no-oil route, the tofu will get slightly firmer as time goes on.
Add the garlic and other seasonings. Stir around and cook until combined and warm.
Wilt in some greens, if desired. Then remove from the heat and serve!
Scramble shown here was flavoured with garlic, liquid smoke, nooch, and turmeric. I served it over spiralized raw beets and next to gingerbread pancakes from Babycakes Covers the Classics.
This looks like tofu scramble but it is actually larb with polenta fries and sauteed collards.
Excellent peanut curry at Swing Thai in Denver. Tofu was chewy and veggies tasty. Sauce was a bit sweet, but it hit the spot.
I have no real justification for drinking sugary crap like Monster other than I only slept four hours the night before (no reason, just not tired) and ever since I saw this video about Monster energy drinks being Satanic (the M logo is a triple vav, which is also Hebrew for 6, and 666 is the number of the beast), I think it’s amusing to drink ’em.