I used to flip through cookbooks and just skip over any recipe that said “tofu”. I had decided that I just didn’t like tofu. It had no flavor, and the texture was so “mushy!”
Until the day I actually tried scrambled tofu. To me it is really all about the texture. And I learned that the longer you cook it the firmer the texture. So I tend to cook my tofu to death so it is nice and firm!
I usually make this simple version but you can really do anything you want with it; add mushrooms, chopped spinach, diced tomato, anything you would add to your eggs or omelet! I use this basic recipe when a recipe calls for scrambled eggs, like fried rice or this amazing Tex-Mex recipe for Chilaquiles from my first cookbook, Give Them Something Better.
Scrambled Tofu
- 1 tablespoon oil
- 2 packages (14 ounces) water-packed tofu, extra firm, well drained
- 1 small onion, petite diced (optional)
- ½ small green or red bell pepper, petite diced (optional)
- ¼ cup nutritional yeast flakes
- 3 tablespoons Chicken Style Seasoning
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon turmeric
- Parsley, to garnish (optional)
- Drain excess water from tofu.
- Heat oil in a large skillet over medium heat. Crumble tofu into pan with your fingers or use a spatula to break it up in the pan.
- Add remaining ingredients to skillet; cook until tofu is browned and slightly dry, stirring occasionally. This could take from 10 to 30 minutes, depending on desired texture. The longer the tofu is cooked, the firmer the tofu will be.
Makes 6 servings.
