Last Sunday we had a slow start to the day and made some tofu scramble. I like mine covered in a healthy dose of Frank’s Red Hot (I especially like the chile + lime right now) and ketchup.
Crystal’s Tofu Scramble
2 cloves garlic, finely diced
1 small onion, small dice
1 package extra firm tofu, drained
1 cup sliced mushrooms
1 1/2 tbsp soy sauce
1/2 tsp smoked paprika
1/2 tsp black salt (imparts an “eggy” taste – definitely worth having in your spice rack)
heaping 1/4 cup nutritional yeast
1/2 tsp turmeric
1 tbsp olive oil
Heat the olive oil over medium-high heat. Sautée the onions until translucent, then add the garlic and cook for a minute longer. Crumble the tofu right into the pan with your hands, no need to be very careful about it. Add the sliced mushrooms. Sautée everything for 10 minutes, periodically scraping the bottom of the pan to loosen any stuck bits. Once the tofu looks a bit browned and the mushrooms seem to be cooked thoroughly, add the soy sauce, paprika, black salt, nutritional yeast and turmeric. Stir to fully encorporate and cook for 2 minutes longer. Taste for salt, add some pepper and adjust to your taste. Plate up and enjoy!