I’ve only recently started eating my tofu scrambled. Until a few months ago I would just cook up some eggs for breakfast on the weekend. Eggs were one of the two things that I thought I would never be able to give up in order to become a plant-based eater (the other was real butter). But low and behold, I haven’t had an egg (or butter) in nearly three months, and I don’t miss it.
From what I’ve read, scrambled tofu has a pretty bad rap as being bland and flavorless. While this didn’t deter me from wanting to figure out a recipe for scrambled tofu, it certainly hindered the finding of a good recipe to work with. Now that I do have a recipe, I love it and make it often enough. I’ve even been successful in getting one the boys to like it and even request it!
I suppose my advice on scrambled tofu would be to remember that it’s tofu. If you’re making a tofu stir-fry, you marinate it in order to impart flavor. The same goes here. Though you don’t have to marinate it as long. Also, don’t be afraid of some caramelization. Tofu has a very neutral flavor and will pick up the flavors that you cook it with. So don’t forget to add some flavor! This recipe uses standard yellow curry powder from the grocery store as it’s main flavor. This is aided by fresh veggies and some caramelization. It’s absolutely delicious. Try it and you’ll see.
- 1 package extra firm tofu
- 2 tsp. curry powder
- 1/2 tsp. ground cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/2 tsp. turmeric powder
- 1/4 tsp. sea salt
- 1/2 large bell pepper (you can also jalapenos or any other pepper you like, about 1/2 cup worth)
- 1/2 medium onion
- 3 tbsp. mango chutney
- 1 cup cilantro leaves
- 1/2 cup chopped fresh tomatoes
- 3 whole wheat tortillas, pitas or flatbread of your choice
First things first. Remove your tofu from the package and discard all of the liquid. Then gently squeeze the whole block of tofu between your hands to get out any excess moisture. You don’t have to crazy here, just get rid of whatever moisture you can without demolishing the tofu.
In a medium bowl, crumble your tofu into approximately 3/4 inch or so pieces. It’s okay if some is crumbled smaller and some larger, it’ll add to the texture of the dish. You definitely want to make sure you have decent sized chunks to bite into. Sprinkle all of your seasonings into your tofu and combine very well. Set aside for 5 minutes or so (more if you have the time).
Preheat a good non-stick skillet over medium heat. Roughly chop your pepper and onion and add to the pan, then add your tofu. Give it all a good stir, then let it cook for about 20 minutes, stirring a couple of times. They key here is cook out the remaining moisture and add some caramelization.
Once it’s cooked to your hearts desire, layer it on your tortilla and top it with mango chutney, fresh cilantro and chopped tomato.