Vegan Tofu Scramble

Tofu is a bland little piece of work… I never knew how to make this prior to changing my diet… frankly, I was kind of scared of this plain cheese-like substance. After becoming vegan, I needed to find alternatives to the meals I was so used to consuming but tofu was never one of my favorite things to prepare. Until I visited a delicious little outdoor restaurant in Pittsburg that is! This place made a delicious tofu scramble that I regret not ordering. (My husband was the lucky one to order this delicious treat and I had to steal a bite or two.)

I wish I could remember the name of this little restaurant so I could share that tid bit with you! Well after returning to Texas, I was inspired to make a tofu scramble to match (or at least come close to) that taste. Here’s my version…

Ingredients:

• 1 package of extra firm organic tofu
• Veggies of your liking (I used a frozen bag of mixed veggies 1-2 cups works well)
• Organic Baby Spinach (1-2 big handfuls)
• Chopped onion (I used a tiny one from our local farmer’s market)
• 1Tbsp oil of your choice… I like sunflower oil in my cast iron skillet
• 1 tbsp Turmeric (I like to use 1.5 tbsp because I love the color and flavor 😉
• Salt and Pepper to taste

Take a skillet and heat your oil. Add your tofu and begin breaking it up. At this point you can also throw in your onions to infuse that onion flavor with the oil and the tofu. Once you have your tofu all broken up and looking like a scramble, add in the turmeric. Blend in the spice well until your tofu takes on the delicious mustardy color.

Now you are ready to add your veggies! Add your mixed veggies and spinach along with your salt and pepper.

You want to cook your scramble enough to cook and wilt your spinach. This process can take about 5-8 minutes in my cast iron skillet on medium heat. If you are using a regular skillet, it may take a few minutes longer. You really just want to work that moisture out of your scramble so you are not left with a soggy mess.

Once you feel your scramble is cooked to your liking, serve it up and enjoy! This morning, I paired my scramble with a couple of corn tortillas and some homemade pinto beans topped with a sprinkle of shredded Daiya. It was a very filling brunch!

Have any tips on making this scramble even yummier? Leave them in the comments 🙂

I hope this recipe works for you! It’s been a family favorite for us for a couple of years now!

~Norm