Tofu Scramble

Tofu makes a delicious breakfast scramble that is higher in protein, iron and fiber, and lower in saturated fat than eggs. Endlessly versatile, this recipe can be kept simple or enhanced with whatever vegetables you like or happen to have on hand.

Serves 2-4

1/2 of a 14-oz block firm or extra-firm tofu

1/2 of a 14-oz block silken tofu

SEASONING MIXTURE:

Mix the following ingredients together in a screw-top jar and keep unused portion on hand for future use.

1/2 cup nutritional yeast

1 teaspoons turmeric

4 teaspoons kala namak (black salt)   

3 teaspoons onion powder

1 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1.)  Begin by heating a large, non-stick skillet over medium-high heat.

2.)  Drain the water from the firm tofu but don’t worry about pressing it. Hold the block of tofu over the skillet and crumble the tofu into the pan.

3.)  Stir the tofu around in the pan for several minutes until it begins to heat through. Add 2 Tablespoons of the Seasoning Mixture and stir to combine. Then stir in the silken tofu, continuing to stir gently and “scramble” the two kinds of tofu together.

4.)  Add 1 additional Tablespoon of Seasoning Mixture and give the mixture a final stir to incorporate it.

5.)  Serve immediately on its own, with toast, or wrapped in a warmed tortilla.

OPTIONAL ADD-INS FOR SCRAMBLED TOFU WITH VEGETABLES:

Approximately 1/2 to 1 cup total of or more of the following vegetables, fresh or frozen: onion, spinach, red/green/yellow/orange bell peppers, broccoli, mushrooms, zucchini, cooked potato

Add the vegetables to the pan with the firm tofu in Step 2, above. Add a bit of water during cooking to prevent sticking, if needed. [NOTE: use your judgment here- if you have a variety of vegetables, first add those that take longer to cook, such as raw onion, broccoli or anything frozen. Save the fresher, fast-cooking ingredients such as fresh spinach for the very end, to preserve color and texture.]