It looks mid (my camera work is not good, nor is my food presentation), and at least the vegans have probably had it, it’s TOFU SCRAMBLE! This dish is quick and easy while being packed full of protein, some fiber, and B Vitamins, courtesy of the nooch. I had another brand that gave it a much more vibrant yellow color, but I found a cheaper one so here it is. It’s overall pretty good, though a bit basic (veggies like broccoli can be added on), it packs great in a thermos and does not reheat well, in my opinion.
Makes 1 Serving, Approx. 430 Calories
What you’ll need:
- 1 block of tofu, extra firm (14 Oz) |
- 1/4 tsp of garlic powder |
- 1/4 tsp of black pepper |
- 1/4 tsp of salt (add more if you like saltier food, I do not) |
- 1/4 tsp of turmeric |
- 2 TBSP of Nutritional Yeast (make sure it has the B12 if you need it) |
- 1 TBSP of Olive Oil (or oil of choice), you could use less if you like but I can’t guarantee your pan will be easy to clean!
Instructions:
- Collect dry ingredients in a small dish, mix |
- Heat pan around medium-low (3 on my burner) |
- Pour Oil into the pan, spread around the pan |
- Take out tofu, put it in the pan, then “scramble” it (break it into fine chunks) |
- Add dry ingredients to the tofu in the pan, mix into the tofu |
- When it’s warm enough for you, it’s done!
Though it’s probably been done before, even this way, I wanted to share this recipe because it is something that I eat a lot, and I would like to think it’s pretty healthy. If you actually use this recipe, even if just for the dry ingredients, let me know what you think! I’ve been tweaking this for a while, and I’m willing to tweak it more if anybody has any suggestions.
(Could someone demonstrate how to make lists on here, I couldn’t figure it out and the formatting came out a little wonky)
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thanks for the recipe
chopped green onion or chives or something like that would be a nice addition i think
Probably. I’m going to try that next time, if I remember to pick it up from the store
yea, also a dash of soy sauce goes a long way (replace the salt). i like mine with spinach too.
i’ve said this on here a number of times before, but a small amount of kala namak (black salt) in a tofu scramble does some amazing things. it has high sulfur content, so it makes the scramble very “egg-esque”. you can find it at indian markets if you happen to be near any, and a little bit goes a long way so even a small package can last a really long time.
also! scrambled tofu is of course great on its own but it’s a seriously fantastic addition to so many other meals. shakshuka with a tofu scramble? amazing. tofu scramble in a breakfast burrito? incredible. tofu scramble in pasta? a genuine delight.
thanks for sharing this, EcoMaowist 😊
Came to bring up black salt. It really brings the whole thing to a higher plane. Tofu scramble kicks all kinds of ass!
I’m going to have to try this. I actually have used scrambled tofu for a burrito bowl, which came out really good. I just feel like putting it in everything after reading all of these comments,
chop and saute literally any veggies you want before scrambling the tofu in, personal faves are onion garlic mushroom bell pepper and tomatoes (without the seeds to keep the pan dry).
also: freeze the tofu! thaw it before you scramble it ofc, but freezing it makes it crumble better, especially if you don’t have extra firm tofu
also also put cayenne pepper in ittttt spicy fooood
I’m going to try freezing it even though I have extra firm. Gonna have to try the cayenne pepper as well, maybe I’ll make some cajun seasoning.
Lies, everyone knows vegans can’t get B12
/s
Tofu scramble is also a really great pizza topping. If you swap tumeric with a decent amount of cumin, a little Chilli powder and if you have it a couple drops of liquid smoke you can make a nice tofu taco filling as well.
do you press your tofu before you scramble it?
i personally don’t but i imagine it would greatly speed up the process of getting the desired texture (i’m just lazy)
I’ve heard that pressing your tofu is only worth it in a few cases if at all.
I do. Its not absolutely essential cause the water will evaporate when you cook it but the results are slightly better. If you’re in a hurry or don’t feel like it, it’s not gonna ruin the dish, it will just be like 5% less good
Honest question. Press/not pressed. does it make any difference. Is it worth it ? Or is it one of these things where it depends on the dish ?
I think it mostly matters on the dish. If I’m scrambling tofu I won’t usually press it, but then again I use extra firm. If I’m slicing it or doing more precise sorts of cuts, I’d probably press it.
Pressing the tofu gets the water out which means that flavor can soak in. Unpressed tofu is generally gonna be blander, is all.
is all
Comrade…
Y’all I have bad news I didn’t press the tofu before I scrambled it. I actually used to do that, which did come out better, but it takes a but more time and I think it might make the pan harder to clean (also could have been because I was experimenting with oil quantities).
I think Lemmy uses standard markdown so a list would be a - with a space after it and then the list item:
- item 1
- item 2
- item c
screenshot of actual markdown unrendered
Thank you so much, the post should be much more readable now
Np! The website has a basic wysiwyg but I know the app that I use at least doesn’t and most people aren’t really computer nerds. Looks better now!
Looks awesome, I always add steak seasoning to mine for some extra flavor and eat it on a bun with vegan cheese
looks delicious, I just wish nooch wasn’t so obscenely expensive where I live :(
This has been absolutely killer for me since forever
worth trying with less firm tofu as well if you enjoy your eggs soft, i find both are good in different ways
also adding onion powder, paprika, a bit of sesame oil, a dash of cayenne, and a little bit of chipotle as well as the already-mentioned black salt to your recipe will make for some tasty eggs
