ultimate tofu scramble – 2 ways*

A few years ago, if you asked me if I’d ever like tofu (let alone be tofu-obsessed), I would’ve laughed you out of the park.

Tofu was mushy white cubes in miso soup.  End of story.

Fast forward to now, and Tofu and I are in an indestructible relationship.

Once you start playing around with its different textures, flavours, preparation techniques – you’ll realize ‘Tofu’ is an umbrella term for the whole shebang.

It isn’t simply a meat substitute.  It can be used as a dairy substitute in desserts, smoothies, sauces, and dressings.

The possibilities are endless! (52 Brilliant Ways to Spice up Boring Tofu)

The Perfect Tofu Scramble (Hot For Food Blog) is the perfect recipe to ease anyone suspicious about tofu into this vegan/vegetarian staple.

1. Sauté your veg first.  Onions, mushrooms, bell peppers, cherry tomatoes, greens (whatever you need to use up – throw it in, baby!).  Remove from pan.
2. Sauté more onions.
3. Add crumbled tofu (I had pressed tofu on-hand.  If you want a more ‘eggy’ texture, maybe go for a medium to firm.  But this still turned out FAB) and sauté together.
4. Add (I usually just eyeball) turmeric, paprika, salt + a ton of nutritional yeast.  Cook together.
5. Add ~1/4c non-dairy milk (I used rice milk).  Stir + cook together.
6. Serve hot with avocado, hot sauce, crunchy sourdough.

 

Disclaimer: Ok, so I had so much leftover scramble that I was eating it for a couple days.

Thought I would play around with flavours!

Tex-Mex Style Tostadas

1. Add leftover tofu scramble to lightly-oiled pan.
2. Add lots of cumin + smoked paprika + chili powder, black beans, salsa, cherry tomatoes.
3. Load tortillas (Rudis Gluten-Free spinach tortillas) with rice (Lundberg Farms wild rice blend), spiced tofu, sautéed red cabbage + zucchini + peppers, avocado, Tofutti dairy-free sour cream, pickled jalapeños.

 

 

The Scramble Extravaganza continued the next morning…