I love to serve this scramble with toasted bread for breakfast, or with gravy and quinoa for dinner. Any way you serve it, Tofu Scramble is great anytime of the day.
- 2 teaspoons olive oil, plus more as needed
- 1 16-ounce container of firm, water packed tofu, rinsed
- 3 tablespoons nutritional yeast flakes
- 1/2 teaspoon granulated onion
- 1 small onion, sliced
- Sliced mushrooms
- 1 clove garlic
- Ground white pepper, to taste
- 1–1/2 tablespoons Braggs or soy sauce
- Using paper towels, blot as much moisture from the tofu as you can. You can gently squeeze it a little to extract more water.
- Heat a nonstick skillet over medium-high heat. Add a little drizzle of olive oil so that the bottom of the skillet is very lightly coated. Break the tofu into pieces and add them to the hot skillet. You can further break up any large pieces of tofu with a spatula. Let the tofu cook, stirring occasionally, until the tofu has released it’s extra water, and is starting to turn golden.
- Continue to saute’ the tofu until it is light golden brown. Sprinkle the nutritional yeast flakes and granulated onion over tofu, stirring so that all of the tofu is coated.
- Add about 2 teaspoons of olive oil to the skillet, along with the sliced onion, mushrooms and garlic. Cook, stirring occasionally, until the mushrooms are tender. Sprinkle with white pepper and drizzle with Braggs or soy sauce, stirring until liquid is absorbed.
- Remove skillet from heat and serve the scramble warm, with toasted bread if desired.
Copyright © 2009 Julie Hasson