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Tofu Scramble

I will be honest I am new to this Tofu thing. For some reason this ingredient gets me thinking of a show that was on TV back in the 80’s that starred Michael J. Fox. Yes, I know I am starting to date myself, but anyway. The show was called – Family Ties. There was this episode where the mother is starting to make meals with Tofu. Well, you can guess what happens, the family starts freaking out. Tofu is a hippie thing, and so on. Just thinking about it makes me laugh.

Here I am many years later and I am using tofu. I have read many posts and recipes online using tofu as a substitute for scrambled eggs. One thing I like about this ingredient is that is  so versatile and it can take any flavor you wish to give it. I had some Garlic Mushrooms and Greens leftover from the Creamy Polenta and Garlic Mushrooms with Greens I had made for dinner.

I decided to make a scramble using the tofu and the leftovers. Using just a few additional spices I was able to make a wonderful light and creamy “egg” scramble with nourishing veggies.

  • 1 pkg soft tofu, drained, and pressed about 20 minutes
  • Garlic Mushrooms with Greens (leftovers of choice)
  • 1 tbsp nutritional yeast
  • 3/4 tsp All-purpose Seasoning
  • 1/8 tsp turmeric

Note: You can make the All-purpose Seasoning yourself with the recipe that is in my basics section on my site, or you can purchase them pre-made on my store section.

First you need to remove some of the liquid encased in the tofu. I used a simple pressing method. There is no real need for a tofu press, but if you like gadgets go for it.

Wrap tofu in paper towels or dishtowels, whichever will work. Place in a shallow rimmed sheet pan. Lay a cutting board on top of the tofu. Now it is time for some weight. I used a large dutch oven (cast iron/ceramic). This is perfect because it is heavy. Now let it set and do its thing.

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In a large skillet add the garlic mushrooms and greens and cook over medium heat to remove any extra liquid. You especially want to do this if you are using mushrooms. You do not want your scramble turning a funky grayish-brown color because of the mushroom liquid.

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Stir together all-purpose seasoning, turmeric and nutritional yeast.

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Add tofu, and seasoning mixture.

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Stir all the ingredients until well combined and heated through. The tofu should resemble scrambled egg bits.

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Serve. Eat. Enjoy.

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Note: Need it to go? Wrap the scramble into a burrito tortilla, or make up a couple for a quick grab-n-go breakfast during the week. Change the stir-ins to whatever bits and pieces of leftovers you have in your refrigerator. There are so many possibilities waiting for you.