Scrambled tofu is probably one of the most common vegan recipes out there, but for a new vegan it is one of the most important dishes to learn. Even though I have been a vegan for over 20 years, this is still a go-to recipe for our house. When I first become serious about a vegan diet I cooked a lot of tofu, these days we have drastically cut back on our tofu consumption, only using it several times a month.
I like my scramble crumbled with big pieces in it, not completely in crumbles. The flavour should be a touch salty, with just a bit of cumin and a hint of turmeric for colour.
It’s one of those recipes that adapts to what is in your fridge. Originally my scramble had to always incorporate mushrooms, but lately I prefer a simpler recipe, with peppers, tomatoes, onions and garlic.
Let only your imagination limit what you add to your scramble and what time of day you make it. I like to make as quick evening meal after a day in the studio or for a weekend morning treat. Add a side of good bread toasted or maybe some hash brown potatoes with tahini sauce to round out the meal.
Basic Scrambled Tofu
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon salt
3 tablespoons water
2 tablespoons olive oil
3 cloves garlic, minced (or more, to taste)
1 pound extra-firm tofu, drained
1 red pepper, cubed
1 yellow pepper, cubed
1 onion, chopped
a big handful of baby tomatoes, cut in half (sun dried tomatoes also work well)
1/4 cup nutritional yeast
Fresh black pepper to taste
Cilantro for garnish
First stir the spice blend together in a small cup. Add water and mix. Set aside.
Preheat a large, heavy bottomed pan over medium high heat.
Sauté the garlic and onions in olive oil for about a minute, or until they start to become tender.
Add the peppers and continue to sauté.
Break the tofu apart into bite sized pieces and sauté for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan that is where the good, crispy stuff is. The tofu should get browned on at least one side, but you don’t need to be too picky about it about it.
Add the spice blend and mix to incorporate.
Add the nutritional yeast and fresh black pepper.
Cook for about 5 more minutes.
Garnish with cilantro and serve warm.
ทาน อาหาร ให้ อร่อย นะ (enjoy your meal)
Max is a 200 hour RYT and co-director of Yogatique Bangkok. He has been a vegan, long distance runner and avid skateboarder for over 20 years. He thinks life should be filled with a good sound track, a good work out and good food.