Last night Teddy Girl asked us how to make a tofu scramble. Tofu scrambles are something Jane prepares often. I love them, and she prepares them in a myriad of ways, so she's never bored cooking them. We consider them a staple.
So here's how we prepare our scrambles: First, remove from package and drain the tofu. Heat olive oil in skillet over medium flame. Put tofu in the skillet and break it up with spatula. Sprinkle 2-4 Tbs nutritional yeast (and additional spices to taste, generally ¼ to ½ teaspoon of each) over tofu and continue to cook until the tofu is golden in color. If you're using firm tofu, or have cubed it, cook until it just begins to brown on flat edges. Note: It really doesn't matter what type of tofu you use... If you use firm or extra firm tofu your scramble will generally retain a more cube-like shape. If you use soft tofu it will resemble scrambled eggs in texture.
So what do I mean by "additional spices to taste?" Jane makes our tofu scrambles in a variety of different ways, and each time is different. She varies the spices she uses based on the additions or sides she's making.
Here are a few of our favorite tofu scramble mix-ins:
- chopped asparagus, dill
- sauteed onions and spinach, oregano and/or paprika
- sauteed onions and mushrooms, thyme
- sun dried tomatoes, basil, onion powder and garlic powder
- chopped apples, almonds, garam masala
- chopped soy chorizo and corn, cumin; with a side of guacamole and a tortilla
As for sides - we always have a green salad along with our dinner. When we have a tofu scramble we often have a bagel with Tofutti cream cheese. (Buy the Tofutti in the yellow container - does not have trans fats.) Jane will also often make vegan bacon or sausage links, or some kind of veggies... grilled asparagus. Sometimes Jane will make hash browns, or potatoes and onions. Tonight we had sauteed onions and portobellos on the side, along with a bagel and ½ an avocado, and of course, a salad.
There's almost no way to do this "wrong." But here's a tip... We find the nutritional yeast really makes a difference. The tofu scrambles all taste better when Jane uses it.