When I tried tofu scramble for the first time, it was chunky and bland, resembling the large uncooked and “marinated” slices of tofu my dining hall likes to serve as food. Now that I’m older and wiser, I must say my scramble has come a long way too. I’ve finally got this to taste exactly how I want it, that is, delicious and flavorful, and now I want to share!
A friend called this my famous tofu scramble, so I'm gonna go with it. This rivals any scrambled eggs I've ever had in my non-vegan days, definitely. I know every vegan ever has some version of tofu scramble, so maybe one of these ingredients will inspire your own!
- 1 block firm or extra-firm tofu, drained
- 1/4 cup nutritional yeast
- 1-2 tbsp. soy sauce
- 2-3 tbsp. tahini
- 2 cloves garlic, minced
- 1 tbsp. vegan margarine (like Earth Balance)
- 1/2 tsp. turmeric
- 1 tsp. mild curry powder
- dash cumin
- salt and pepper, to taste
- 1/2-1 cup shredded or chopped carrots (depends how thick you like 'em)
- 1/2 cup leeks, chopped
- 1/2 cup white or yellow onions, chopped
- 1 cup greens of your choice (spinach, arugula, swiss chard, bok choy, the choices are endless!)
- Drain your block of tofu and squeeze any water you can out of it.
- Crumble the tofu into a preheated frying pan and let it dry-fry (that is, don't put anything in the pan but the tofu) for about 10 minutes to get some of the water out. Stir occasionally. This allows more room in the tofu for sucking up flavor!
- Once very slightly browned, add the margarine and turmeric. Stir so that these get distributed easily.
- Add the soy sauce, nutritional yeast, tahini, garlic, curry powder and cumin. Stir.
- Add the carrots, cover and let sit for about 5 minutes.
- Add the leeks and onions, cover and let sit another 5 minutes until carrots are to your desired consistency.
- Add in your greens and cover until just wilted.
- Add salt and pepper to taste, if you'd like. Serve and enjoy!
This is often served with tempeh bacon or the Banana Pancakes from Veganomicon. Delicious!