Tofu Scramble

A nice, flavorful, plant-based way to start the day right. Add your favorite seasonal vegetables and a handful of fresh herbs to personalize this recipe to your taste.

Serves: 4-5
Active Time: 45 mins
Total Time: 45 mins

Ingredients

• 1 1/2 blocks* of extra firm tofu, crumbled

• 2 1/2 tbsp tamari

• 2 tbsp olive oil (optional) or 3 tbsp vegetable stock if not using oil

• 1 cup white onion, small dice

• 2 cloves of garlic

• 1 cup peppers, diced (red, orange, etc.)

• 1 cup baby spinach

• 2 1/2 tbsp nutritional yeast

• 1/2 tsp Indian black salt (optional)**

• 1 tsp turmeric

• Freshly ground black pepper, to taste

• 1/4 cup fresh herbs (such as flat-leaf parsley)

Method

First, gather and prepare your ingredients.

To prepare the scramble, in a bowl, crumble the tofu, add the tamari, and set aside.

Next, bring a fry pan to medium–high heat and add the olive oil. Add the onions and reduce the heat to medium. Sauté until they are translucent and golden, then add the garlic.

*Alternatively, if omitting the oil, follow this procedure for the onions: add onions to a hot, dry pan and move them around rapidly. Once they begin to stick and begin to turn translucent, add the vegetable stock to deglaze and help caramelize the onions.

Once the onion and garlic are caramelized, add the peppers, spinach, and crumbled tofu. Cook on high heat for 4 minutes until the ingredients begin to brown slightly.

Next, add the nutritional yeast, optional Indian black salt, turmeric, and pepper, and cook another 3 to 5 minutes.

Right before serving, add a handful of fresh Italian herbs.

* 12-14 oz tofu blocks

** Black salt is a sulfur-rich salt that, despite its name, is pinkish. Black salt is popular in Indian cooking and has a distinct sulphury aroma. For eggless cuisine, this salt is quite popular for scrambles and frittatas.