Hi everyone!

I am surprised by this, but I just searched and couldn't find a post on Tofu Scrambles.

What is your absolutely FAVORITE tofu scramble recipe? I've tried a few, but I want to hear about more. I want to find the ultimate tofu scramble!

Ready? set? Go!

http://minimalistbaker.com/southwest-tofu-scramble/

I have not tried it yet, but I like the idea of this one because turmeric is optional.

I don't have any particular way of tofu scramble, but here are some ways I like it--

I begin with chopped onion, mushroom, pepper sauteing in some olive oil or my homemade buttah. About 1/2 way to soft I add broken up firm to extra firm tofu, turning up the heat. I don't press, just squeeze out excess water. I add about 1/2 water with about a teaspoon of liquid smoke and some maple syrup or brown sugar. This deglazes and browns everything nicely. If needed I'll add a bit more

Or just scramble up the tofu, again with the liquid smoke, sugar marinade, maybe some garlic or onion powder. Final deglazing I add spinach, turn off heat, and cover

I also like black salt for a real egg taste. I'll use veggies, sautee in buttah, and sprinkle on serving with nooch and black salt

This one, oldie but a goodie!
😁
http://www.theppk.com/2008/10/scrambled-tofu/

http://eatwithinyourmeans.com/simple...sted-potatoes/

I usually scramble chickpeas, veggies and potatoes, but once in a great while I've done tofu instead, and I really like scrambles with potatoes added.

I haven't tried it yet, but I also like the idea of simple scrambled tofu in a vegan english muffin for breakfast, sort of like an egg mcmuffin vegan style. I could even see adding Daiya shreds or a nutritional yeast or nut cheese to this.

Yum!

This one looks really good...

This is our favorite and there's a short 5-minute cooking demo included. Enjoy!

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1/2 small sweet potato, peeled and chopped fine (cut up the extra and store in airtight container covered in water for up to 3 days)
3 green onions, minced
1 clove garlic, minced
1/2 package tofu (pressed to get rid of excess liquid)
1 tsp smoked paprika
2 tbsp nutritional yeast
1/4 tsp dry mustard (you can use regular old prepared mustard in a pinch)

Heat a medium skillet over medium high heat. Add 1 tbsp oil and the diced sweet potato, saute until slightly golden brown. Add 3-4 tbsp water to the pan, and let simmer, uncovered, until the water has evaporated and the sweet potatoes are tender. Add the onions and garlic to the pan, saute 1 minute. Crumble in the tofu, and add the paprika, nutritional yeast, dry mustard, and salt and pepper to taste. Add a little oil if needed. Saute 3-4 minutes until the tofu is heated through. Enjoy!

I also love the tofu scramble in the Oh She Glows cookbook. I'm very biased though, as I LOVE her cookbook and blog, and actually blogged about my experience cooking her entire cookbook. A little obsessed? Mmmmmm, yeah :P You can check it out at honeyandcardamom.com if you like!

My favourite method is super simple and really closely emulates a scrambled egg (only, obviously better LOL). Prior to becoming vegan, I often ate simple scrambled eggs and toast for brekkie. While I like adding other things occasionally, I find my palate to prefer simple flavours and textures in the morning.

I like to use medium-firm tofu, only lightly pressed as I like a silky texture to my scramble. I use about half a block for two portions, and shave thin slices off it.

I make ahead a seasoning mix which contains kala namak (black salt), turmeric, onion powder, garlic powder, paprika, and nutritional yeast. I then mix a bit of this with a couple tablespoons plant milk, melt some vegan butter in a pan and then add the seasoning mix. It thickens up a bit, and then I add the slices of tofu, and push them around in the pan until the tofu is fully coated and there's little to no liquid left.

It's delicious with some buttered toast, and I confess, I eat this most days for breakfast when I'm working from home because it's so good ^_^

2 tablespoons olive oil
2 tomatoes (chopped)
2 cloves garlic (minced)
3/4 cup sliced fresh mushrooms
1 bunch spinach (rinsed)
1 pound firm or extra-firm tofu (well pressed and crumbled)
1/2 teaspoon soy sauce
1 teaspoon freshly squeezed lemon juice
Salt and pepper to taste

Heat the pan with olive oil or any vegetable oil and saute the tomatoes, garlic, and mushrooms over medium heat for 2 to 3 minutes.
after that add spinach and scrambled tofu into the pan, mix soy sauce and lemon juice into it and cover for 7-8 minutes and let it cook. Stir occasionally. Sprinkle some salt and pepper and serve with bread or anything you like.