This recipe has taken me a long time to put up, because it seems like everyone has a pretty similar recipe… but people have been asking, so here we are!
I prefer my tofu scramble more firm and kind of crumbly, but if you prefer yours more “wet”, add a splash of almond/soy milk at the end (make sure it’s unsweetened and not flavoured), and then wait until it’s all absorbed in the tofu.
The key to a tofu scramble is really just tofu, nutritional yeast, and turmeric. The rest is really optional, but I’ll tell you how I make it and you can alter it as you want!
The great thing about tofu scramble is that the tofu is already ok to eat straight from the package, you’re really just heating it up. It’s pretty impossible to mess up.
- 1 block of firm tofu (you can use medium firm if you want it less crumbly, and more “egg like”. I love the Soyganic kind (available at almost every grocery store)
- 1/2 yellow onion, diced (optional)
- 3 tbsp nutritional yeast
- .5 tsp turmeric
- 1 tsp garlic powder
- salt and peper to taste
- green onion to garnish, chopped up (optional)
Drain your tofu, and wrap in a paper towel to get off the excess water.
Heat a pan to medium heat with a little olive oil, and add your onion. Sautee until translucent (around 3 minutes).
Hold your block of tofu over the pan, and crumble it up with your hands. Mix it in with the onions, and heat it up for about 5 minutes.
Next add the nutritional yeast, turmeric, garlic powder, salt and pepper, and mix to coat all of the tofu.
Serve the scramble alone, or on top of toast and garnish with fresh green onion!