Tofu scramble is one of the amazing things I picked up during my time as a vegan; another is the mayonnaise replacement Vegenaise, which I find much tastier than regular mayonnaise. I found the scramble to be so sensational that I continue to make it regularly even though I am omnivorous once more. Typically, vegans and vegetarians will try to sell it as a replacement for scrambled eggs. It is not: this dish does not need to stand on the shoulders of the culinary mainstay of scrambled eggs. Tofu scramble is a delicious powerhouse unto itself.
YIELD: 2 (½-cup) servings
The Stuff:
1 package extra-firm tofu
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon coarse salt
1 teaspoon ground black pepper
2 cloves garlic, diced
2 tablespoons water
2 tablespoons nutritional yeast
1 tablespoon fresh sage, julienned
2 tablespoons fresh basil, julienned
1 tablespoon fresh rosemary, finely chopped
1 scallion, diced
1 avocado, sliced (optional)
2 slices bacon (optional)
What to Do:
1 Drain the tofu, wrap it tightly in a towel, and put something heavy on it. You’re looking to get as much of the moisture out as possible, so a heavy cutting board or cast-iron skillet would work well as a weight. Let it drain for about an hour. If the towel is pretty wet halfway through, change it out with a fresh one.
2 Remove the tofu from the torture device and slice into half-inch cubes.
3 Heat the oil in a skillet over medium heat. While it is heating, mix the turmeric, cumin, paprika, salt, pepper, garlic, and water in small bowl and set aside.
4 Fry the tofu in the skillet, stirring frequently until all sides are lightly browned. Add the spice and water slurry and stir to coat. After the tofu and spices are well combined, add in the nutritional yeast. Cook until sauce achieves a sticky, paste-like consistency; add water as needed to thin out sauce.
5 Remove the pan from heat and add in the sage, basil, rosemary, and scallion, stirring to combine. Allow to cook with the residual heat of the pan for about a minute, and then transfer to a serving or storage vessel.
TIP: Since tofu is mostly protein (low carbohydrate and low fat), you may want to serve this with some avocado slices or bacon. You can also use a plop of this tofu scramble on a salad with a fat-rich dressing.