What I love about a tofu scramble is its versatility! Make this basic tofu scramble as-is, or try one of the four flavor variations!
Servings 4
Author Becky Striepe
Ingredients
2tablespoonsolive oil
½cupsweet oniondiced
1blockextra firm tofupressed
1teaspoonturmeric
½teaspoongarlic powder
½teaspoononion powder
½teaspoonblack saltor table salt, if you can't find black salt
2cupsbaby spinachor 1 cup frozen spinach (no need to thaw)
1cupvegan cheese shredsoptional
Instructions
Heat the oil on medium-high in a large skillet. Add the onion, and cook until the onion turns translucent, about 5 minutes.
Crumble the tofu into the pan, and add the turmeric, garlic powder, onion powder, and black salt. Cook, stirring, until the tofu gets a nice, even, yellow color. This should only take a few minutes. Add the spinach, and cook, stirring constantly, until it wilts or thaws.
Turn off the heat, and stir in the optional vegan cheese until it melts.
Video
Notes
About the turmeric: Turmeric gives this scramble it's yellow color. If you don't have turmeric, you can just omit it. It's in the recipe mainly for color, not flavor.About the black salt: Black salt gives this scramble an "eggy" flavor. It's actually pink in color. If you can't find it in stores, it's available online. You can substitute table salt instead, if you don't have black salt handy.Nutritional information is for the scramble made with vegan cheese shreds.
Variations
Want to mix things up? Follow the recipe as written above, making these substitutions:
southwest scramble: Replace the onion in step 1 with ½ cup diced onion, ½ cup diced bell pepper, and 1 small zucchini (diced). Add in ½ cup fresh or frozen corn in step 2, and make sure the corn is warmed through before moving on to step 3.
broccoli cheese: Add in 2 cups small broccoli florets in step 2 and and 1 cup vegan cheddar shreds in step 3, stirring to melt it into the tofu.
mushroom and tomato: Replace the onion in step 1 with ½ cup diced onion and 1 cup sliced button mushrooms. Add in 1 cup halved grape tomatoes in step 2.
florentine-style: Replace the onion in step 1 with ½ cup diced onion, 2 cloves minced garlic, and 4 slices of minced vegan bacon or vegan ham. Add in ¼ cup vegan Parmesan cheese in step 3.