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)
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.
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).