[Don’t Freak Out] Tofu Scramble
A lot of people tell me that they H-A-T-E tofu. Usually it is not a taste thing, but more of a texture thing. Silken or soft tofu does have a squishy texture, so I can see why some people find it a little weird. Firm tofu, however, has a texture very similar to scrambled eggs. You like scrambled eggs, right? So, don’t freak out here. We are just going to replace the eggs with crumbled firm tofu and turn an unhealthy breakfast into a healthy one. Brilliant, right? Tofu scramble is a classic plant based savory breakfast item. It gets it’s yellow “egg” color from a little turmeric, BTW.
Knowing that people often grumble at me when I tell them that I like tofu, I hemmed and hawed about whether or not to post this recipe. Once I decided to post it, I hemmed and hawed about how to post it. Finally though, I have decided to share with you the basic plain tofu scramble along with some ideas of how to jazz it up. Truly, the variations are endless, but below are a few of my favorites. Check ’em out:
On the top:
This is a southwest style tofu scramble served on a soft whole wheat tortilla with lettuce, avocado slices, and salsa. To make the tofu scramble southwest style I added: sauteed bell peppers, jalapenos, onions, garlic, and a sprinkle of chili powder.
Center:
Simply adding wilted spinach and sauteed mushrooms and garlic transform this tofu scramble into a tofu scramble Florentine.
On the bottom:
This scramble is loaded! It has diced potatoes, wilted Swiss chard, bell peppers, mushrooms, onions, and garlic.
Are you getting the gist here? Tofu is very versatile, and you can add any veggies or spices that you like to it. Not to mention, just like eggs, tofu scramble is excellent topped with ketchup, hot sauce, salsa, or Siracha.
Alright, hopefully you are feeling adventurous in 2017 and give this recipe a try.
Happy eating and best health,
Dr. G
Ingredients
- 1 block of firm or extra firm tofu, drained and patted dry
- 1/8 tsp salt (or to taste)
- 1/4 tsp turmeric
- 1-2 Tbsp water or vegetable stock
- 1 cup of chopped vegetables of your choice *optional
Instructions
- Saute your vegetables (optional) over medium/high heat in a large skillet first, until they are almost completely cooked.
- With your hands crumble the tofu into bite sized pieces into the skillet.
- Saute until warmed through, but don't let it brown (maybe 2 minutes)
- Sprinkle in the turmeric and 1 Tbsp of water.
- Mix well, until everything in coated. If needed to help coat everything with the turmeric add the second tablespoon of water.
- Allow any excess water to boil off for a few seconds.
- Sprinkle with salt to taste and mix well.
- See serving suggestions in post.
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