Thursday, April 10, 2008

tofu scramble

i don't have any photos of this, but it's probably my favorite breakfast food, along with a good waffle and some sausage. it's a great weekend breakfast, and the leftover scramble is awesome when reheated for breakfast the next day. it's great in tortillas too for breakfast wraps. there's a ton of variations, so i'll post some at the bottom. here's the bare bones recipe:

one block drained and sorta pressed firm/extra firm tofu
1 clove garlic, minced
1 tbsp olive oil
1 tbsp olive juice
2-3 tbsp nutritional yeast

spice mix:
1 tsp cumin
1 tsp thyme
1 tsp paprika (i like hungarian best)
1/2 tsp salt
1/2 tsp turmeric
dash of pepper


over medium heat in a large skillet, sautee the garlic for about a minute, then add the spice mix stirring well for about a minute. crumble the tofu into the skillet (i prefer larger chunks, they'll break as you're cooking anyway, but do what you wish). try not to mash the tofu up, but give it a good toss and stir to coat it all with the spices, garlic, and oil. depending on how much water was left in your tofu, you'll need to cook it for 10-15 minutes, stirring occasionally. if it looks really dry or sticks too much, add a splash of water to deglaze the pan a bit.

once cooked, add the lemon juice, and nutritional yeast.

i'm from new england, so i prefer my tofu scramble smothered with ketchup. feel free to do something classier, like salsa, or minimalist, and eat it plain.


i hate onions. you probably don't. add half a chopped onion to the garlic, and caramelize the heck out of it. alternately, you could add onion powder to the spice mix.

i love peppers. add half a washed, seeded, and diced bell pepper of your favorite color to the garlic, and continue as usual. live dangerously and use more pepper if you're into it.

i love mushrooms, too. add three or four good sized chopped white or crimini mushrooms to the garlic and sautee until they release their juices.

carrots rock. if you're not as lazy as i am, grate a large one or handful of baby ones in a food processor and throw it in towards the end.

if you have some vegan sausage on hand, crumble it in with the tofu, and make breakfast goulash. (i'm sorry i lack witty names for these things.)

serve it with tater tots-- or just cook some tater tots and throw them in with the sausage and toss it all together. this combo, along with peppers and mushrooms, is my personal favorite. with ketchup, of course.

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