Ahh scrambled tofu. It’s not the most exciting thing to do with tofu, but I think it’s an important recipe for aspiring vegetarians and non-vegetarians alike to have in their repertoires. It’s quick, easy, and healthy, and this version tastes delicious. Plus it has a special place in my heart because it’s the first tofu recipe I ever made that wasn’t unbearably bland! (There were some major tofu disasters early on in my vegetarian life).
This version has a bit of a kick from the chili powder (you can adjust according to your spice preferences.) Nutritional yeast is the cheese of the vegan world – it makes this tofu golden in colour and taste delightfully cheesy. I like to add whatever veggies I have on hand, anything you could put in a stir fry would be nice.
If you want, you can wrap this up in a tortilla with some salsa and guacamole and you’ve got a vegan breakfast burrito!
Recipe adapted from the post punk kitchen
2 tsp ground cumin
2 tsp chili powder
1 tsp dried thyme
1/2 tsp ground turmeric
1 tsp salt
3 tbsp water
2 tbsp olive oil
3 cloves garlic, minced
1 pound extra-firm tofu, drained
1 cup broccoli florets, cut into small pieces
1/2 carrot, diced
1/4 cup nutritional yeast
fresh pepper to taste
Combine cumin, chili powder, thyme, turmeric, and salt in a small cup. Add water and stir. Set aside.
Heat oil in a large skillet over medium heat. Add garlic and cook about a minute, until garlic starts to get golden. Crumble in tofu and add broccoli and carrots. Cook, stirring frequently, until tofu starts to get golden, about 10 minutes. Add spices and stir until combined, and add nutritional yeast and pepper. Cook about 5 more minutes.
Serve warm, with toast or wrapped in a tortilla.
It’s essential to have a quick, easy, tasty tofu recipe in your back pocket for crazy busy weeknights, or for mornings when you want something a little special. This tofu is perfect for a quick dinner or a protein-packed breakfast!