This recipe is so simple and so tasty, it’s hard not to have it every day! It’s so versatile and easy to adapt to your fridge’s stock, you can change it up to suit anyone’s tastes.
Everyone seems to have their own way of scrambling tofu — just like everyone has their favourite scrambled eggs, I suppose — but this is my very favourite recipe. Here I’m going to give my recipe for the basic scramble and then an example of how you can mix it up.
Served on a bagel, this recipe comfortably serves two people for lunch or breakfast. Matthew and I sometimes have it for dinner next to a mound of roast potatoes instead of on a bagel, and with stir-fried greens. So good!!
Before I forget, a note on nutritional yeast: in the UK it used to be difficult to find, generally only spotted on the shelves of health food shops. However, recently I’ve found it in supermarkets as well, so perhaps demand for it is increasing. It isn’t strictly necessary — it’s not like I only started scrambling tofu after I found my first tin of nootch! — but it does add some colour and really lovely nuttiness which rounds out the flavour of the tofu. In any case, I use Marigold Engevita. Be warned: this stuff is pretty addictive.
Also, the spices may seem like an unusual addition, but they are well worth it! They add make the tofu look more ‘eggy’, which appeases non-vegetarians or people with any qualms about tofu. They also add a bit of textural flavour — that is, they add ruffles and bows to the delicate fabric of the tofu. The tip to use turmeric was originally found in Vegan Brunch by Isa Chandra Moskwitz, which I never would have thought of. (She also recommends using nutritional yeast in her scramble, which was very validating!) I swear, this is one of the best brunch cookbooks ever written — highly recommended for anyone who likes mixing breakfast and lunch!!
The Basic Recipe
2 tbsp. olive oil
3 cloves garlic, minced
1 lb. extra-firm tofu, well drained and pressed
1/3 c. nutritional yeast
1/2 tsp. tumeric
1 tsp. cumin
1 tsp. mustard seeds or mustard powder
1/8 tsp. chilli flakes
1 tsp. dried oregano
Before you begin, drain the tofu and press it to extract the excess in a clean dish towel. This is to avoid water cooking out of the tofu and you winding up with a soggy mush instead of a lovely meal. However, you can’t extract all of it, nor would you want to — you need a little! If water does begin to collect at the bottom of the pan while you’re cooking, just turn up the heat a bit and it will evaporate.
Now for the scramble! Gently heat the oil in a wide frying pan. Add the spices and saute for about 1 minute on low heat. Add the garlic and continue sauteing for another minute.
To add the tofu, tear it into 1-inch-ish sized pieces and throw into the pan, along with the oregano and salt. Stir it all together so that the tofu is nicely coat with the spices. Saute on medium-high heat, taking care not to let it stick. When the tofu begins to brown (about 10 minutes), add the nutritional yeast. Mix well and continue cooking for another 5-7 minutes.
Serve over a toasted buttered bagel.
Mushroom and Pepper Scrambled Tofu
1/2 one red onion, finely diced
8 oz/200 g closed cap mushrooms, chopped
1/2 one green pepper, diced
Follow the above recipe. After you cook the garlic for 1 minute, add the onions. Saute for one minute. Then add the mushrooms. Saute for another minute. Add the peppers with the tofu. Continue as above.
Can I repeat: So good!!