+GF +QP
I’ve been toying with the idea of a tofu scramble for a while, but was hesitant. Would it be delicious? I never even liked scrambled eggs … do I even want to try to replicate them? Trust me, you do. These taste absolutely nothing like eggs. They taste like HEAVEN! The texture and look is reminiscent of eggs for sure—light, fluffy tofu, turned a bright golden yellow thanks to a little turmeric. Yum! —AS
SERVES 2
8 oz (225 g) extra-firm tofu
¼ cup (38 g) chopped onion
¼ cup (40 g) chopped tomato
1 tsp plus 1 tbsp (15 ml) olive oil, divided
½ tsp ground turmeric
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground cumin
1 tsp red pepper flakes
Salt and pepper, to taste
Salsa
Sliced avocado
First, drain your tofu and press it between paper towels. Put the tofu into a bowl and use a fork to mash it to the consistency of scrambled eggs.
Add the onion and tomato to a saucepan with 1 teaspoon of the olive oil. Cook until the onions are slightly softened and translucent, about 5 minutes.
In a separate saucepan, add the mashed tofu, remaining 1 tablespoon (15 ml) olive oil and the spices, and cook over medium heat for about 5 to 8 minutes, or until the tofu is heated and beginning to brown. Add the veggies to the tofu scramble and stir. Season with salt and pepper.
Serve with salsa and avocado.