Scrambled tofu is a fundamental dish in the herbivore world.  It was the first tofu based meal that I made and it has become one of my staples.  Breakfast, conventionally egg and meat-centric, is one of the more difficult meals to manage in transition especially while eating with mixed company.  Scrambled tofu, much like its egg equivalent, is very easy to make with minimal ingredients.  I’ve found it’s also conducive to customization and experimentation.  Tofu is a sponge for whatever flavourful combination you cook/marinate it with.

Considering the elementary nature of scrambled tofu, it’s a bit odd that whenever I’ve ordered it in a restaurant it has been a soggy, bland mess.  I can sort of understand in those establishments that serve it as a considerate vegan option, amidst a regular menu.  Those chefs may have zero experience with tofu but I’ve also ordered it in several specifically vegan restaurants as well and they just don’t seem to be able to get it right either.  I think one of the fundamental errors is trying to make it the consistency of scrambled eggs.  Tofu is not an egg and should not be prepared as though it is.  It has a completely type of texture and if it’s served as mush, it will taste terrible.   Use extra firm tofu and cook it thoroughly in oil until it starts to crisp.  I’ve also noticed that a lot of scrambled tofu recipes call for water to be added to the tofu while it’s cooking.  Why?  I don’t know, but don’t do that.

Scrambled tofu flavouring is adjustable but there are a few fundamentals that you should be careful about excluding.  Soy sauce is a must.  The salty flavour of the soy sauce harmonizes beautifully with the turmeric and yeast.  For a side dish, I highly recommend cooking up some roasted root vegetables like potatoes and sweet potatoes!

This recipe is for a basic, extra cheesy tofu scramble.

Ingredients:

1 block of extra firm tofu

2 tbsp of olive oil for cooking

¼ cup nutritional yeast

¼ cup soy sauce

1 tsp of garlic powder

2 tsp of tumeric

1 bag of Daiya shreds

Directions:

1. Press/squeeze the tofu to get as much of the water out as possible.  This is important.  Your tofu should be dry when it’s cooked.
2. Heat the oil in a large frying pan over medium heat.
3. Crumble the tofu into the frying pan. Try to make your chunks a consistent size and avoid overly large pieces.  You want everything to cook consistently.  Cook the tofu until it is slightly crispy, stirring/flipping frequently throughout.
4. Stir in the soy sauce and cook for another few minutes.
5. Mix in the nutritional yeast, garlic powder, and turmeric.
6. Reduce heat to a low-medium and add the Daiya. Cook until the cheese is melted.