Tofu is one of those things that most people hate to cook with… It easily crumbles and falls apart when cooking, which is exactly why you don’t need to be a tofu expert to make Tofu Scramble!
It is so easy to make and it tastes so good – no lie – it actually tastes and looks like scrambled eggs! This has become one of my go-to breakfasts (and even dinners) at the moment, so why not give it a go!
Extra firm Tofu (half a block)
Handful of mushrooms
Handful of fresh spinach
Add any veggies of choice – onion, peppers, kale etc
Coconut oil or olive oil
1tsp garlic powder or 1 garlic clove minced
1tsp chilli flakes
Salt and pepper
Toasted pumpernickel rye
Fresh parsley or coriander
You can serve with crispy, herbed potatoes, salad and a tomato salsa for a larger meal
I don’t normally feel the need to press my tofu when making scramble, but if you prefer to then place tofu block in colander and put heavy pan on top to release excess water for about 15 minutes.
Prepare seasoning by adding dry spices to a small bowl and adding just enough water to make a pour-able sauce. Set aside.
Heat coconut or olive oil in a frying pan over a medium heat.
Once hot, add the mushrooms (and any other veggies you are adding) and stir until softened – about 2-3 minutes.
Crumble the tofu into the pan in bite-sized pieces and saute for 2 minutes, using a spatula to carefully move around and break up the tofu.
Add the seasonings and stir, evenly distributing. Cook for another 5 minutes until tofu is browned.
Add the spinach and stir until slightly wilted.
Serve on toasted pumpernickel rye (or your serving choice). Season to taste and enjoy!