It's safe to say that tofu is the king of the vegan food pyramid--and rightly so! I've loved tofu ever since I first became a vegetarian at 13. When I made the transition from vegetarianism to veganism at age 16, I was worried I would miss eggs, especially scrambled eggs at breakfast time. I obsessed over perfecting my tofu scramble to satisfy my craving. Now, four years down the road, I think I may have finally done it--simplicity of spices is the key here, so if you're going to get fancy, make sure you have a good flavor going first! This recipe is great for breakfast, but it's also versatile enough to serve at lunch or dinner time.
The Perfect Tofu Scramble
1 block organic tofu (extra firm-non GMO!)
1 tbsp olive oil
1/4 cup nutritional yeast (a.k.a. "nooch")
1 tsp garlic powder
1 tsp pepper (use white pepper if you have it)
1/4 tsp coriander
1/4 tsp allspice (trust me.)
a pinch of salt (use black salt if you can get your hands on it--its mildly sulfurous odor compliments the "eggy" flavor)
(optional: herbs like thyme or rosemary, sautéed mushrooms, fresh spinach, diced tomatoes, etc.)
First thing's first--drain your tofu! If you're a tofu novice, here are the steps: cut open the package and tip the water into the sink. Place your block between two plates with something heavy (like a phone book, if those still exist) on top. Leave your tofu to press for 15-20 minutes and tip the water into the sink. Bam! You're ready to make some scramble!
Heat the olive oil in a skillet on medium. Crumble your tofu with your fingers and drop it into the pan. Add half of the nutritional yeast and all of your spices (except salt)--sauté for 5-10 minutes, until it's starting to get golden. It should develop a little bit of a spice coating--if you'd prefer it to be a little more "saucy", you can turn down the heat and add a couple tablespoons of water. Add the rest of the nutritional yeast and the salt. Cook for another two minutes or so. Add your "optionals" if you're using, and serve hot!
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