A Joyful Kitchen: Scrambled Tofu

Monday, August 23, 2010

Scrambled Tofu

Hello, tofu. I love you.

I am sitting here asking myself how I could have possibly waited so long to try scrambled tofu. It sounds a little extreme to any egg lover (I am a reformed egg lover) to scramble tofu in an egg's place. Absurd. Outrageous. Insane.

I am here, my friends, to assure you that my scrambled tofu was not just tastier than scrambled eggs, but infinitely healthier. Thanks to guidance from the Post Punk Kitchen and AllRecipes.com, I put this delicious little number together for brunch over the weekend.

By the way, I'd like you to know my egg-adoring husband loved this and even went back for seconds. We had our scrambled served up in a whole wheat tortilla and some fresh fruit on the side.

Tofu Scramble

1 package firm or extra firm organic tofu
1/2 tsp turmeric
1/2 tsp garlic powder
1/2 tsp salt
a couple dashes onion powder
pepper to taste
1 cup peppers, onions and tomatoes, diced
1 link Tofurky sun-dried italian sausage, diced

Prep your veggies and sausage by dicing them in small-ish pieces and setting aside. There is no perfect size, you just want them to be able to get a little tender by the time the tofu warms through.

Mix together the turmeric, garlic powder, salt, onion powder and pepper in a small dish. This will help the flavors evenly distribute when you add them to the tofu.

Drain any water from the tofu. Give it a couple good squeezes to get the excess out. Don't press the tofu because removing too much water can leave you with a dry or rubbery scramble.

In a non-stick pan (you can spritz with olive oil if you wish) over medium-low heat, crumble the tofu to resemble scrambled eggs. Sprinkle half of your seasoning over the tofu and toss. The tofu will start picking up hints of yellow from the spice. Sprinkle the remaining seasoning and toss. Finally, add in your veggies and sausage and - you guessed it - toss again. Notice that you are not stirring...you don't want to make tofu slop. Just toss it together and the scramble-y texture should stay in tact for you.

Cook for about 5 minutes, tossing occasionally. (The heat and temperature may need to be adjusted according to your range.) Your final product should come out moist (but not soggy), a bright yellow, and very flavorful. Serve in a whole wheat tortilla and enjoy!

Don't be afraid to swap out the veggies for others that you may like! Just remember that denser veggies may need to be pre-cooked so they're the right consistency at the end of your tofu cook time. Some shredded zucchini or sauteed spinach might be really nice in there.


Aubrey West @ Healthy Easy Recipes said...

Vegans don't need to worry. Tofu is a healthy foods for them. Thanks for the great recipe! I would suggest this to a friend.

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