Tofu can be horrifying for sure, but you can’t tell me you walk down the meat aisle at the store going, “Mmmmmmmmmmmmm this shit looks tasty!!!” It’s all about selecting the proper product for you needs and preparing it properly.
For my tofu scramble, I like the extra firm tofu that comes floating in its own little water bath! A lot of recipes call for pressing your tofu; it’s time consuming but it does help! And if you’re really serious you can pick up a tofu press! (Dear Santa, Tam Tam doesn’t one but she’s been very good trying hard and needs one)
I found that freezing and then thawing tofu gives it a really good texture…more chewy and less slimy!
Scramble time!
1 lb. extra firm tofu (pat with a towel to get it dry-ish)
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups mushrooms, thinly sliced
2-3 cloves garlic, crushed
1/4 cup nutritional yeast
juice of 1/2 a lemon
Spice Blend
2 teaspoons cumin
1 teaspoon thyme
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt
-Heat oil in skillet over medium heat, saute onions 3 minutes, until softened and add mushrooms. Saute 5 minutes more, add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds. Add 1/4 cup water and deglaze the pan, scraping the bottom.
-Crumble in tofu and mix well. Don’t crush the tofu, you want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking. Add lemon juice and add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
I top with fresh tomato, salsa, vegan sour cream, avocado slices and serve with toast!
