Ingredients
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1 block firm tofu
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2-3 cloves minced garlic
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1/2 teaspoon turmericfor color
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1/2 teaspoon cumin
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1/3 cup nutritional yeast
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2 tablespoons soy sauce
Directions
Quick, easy, healthy, and delicious! This basic tofu scramble recipe is so versatile! Garnish with fresh tomatoes and avocado and served with sunny marmalade or sharp blackberry jam. Roll it up with salsa into a tortilla. Tofu scramble burritos freeze and reheat very well, making them a great staple for a quick, high protein breakfast on the go.
Steps
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1
Done
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Crumble a block of firm tofu into a pan over medium-high heat. You can optionally add your favorite cooking oil if desired. Sprinkle with turmeric, as this is for color and not flavor, use just enough to get your desired yellowy egg look. Add in cumin. Cook tofu 3-5 minutes until most of the water is absorbed. |
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2
Done
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Add garlic and cook, stirring, for an additional minute until garlic turns golden. Sprinkle in nutritional yeast and stir until all of the liquid is absorbed, then quickly splash in enough soy sauce to create a texture that imitates scrambled eggs. Consider how dry or wet you prefer and aim for that. |
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3
Done
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Eat as is! Or along side your favorite breakfast items, or flavor to pair with additional sautéed vegetables. This base recipe is very flexible. Or fill tortillas with tofu, salsa, and any other favorite fillings, wrap in plastic wrap or foil to freeze for up to two months. To reheat, remove wrapping and microwave for about 90 seconds. |
