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Thursday, March 3, 2011

1-2-3 Easy Tofu Scramble

Sincere salutation to one and all!  May the blue birds of happiness egest deep feelings of good upon everyone today!

Tiffany and I had a revelation on Monday morning.  Both of us have dined and eaten scrambled tofu dishes at our local vegan & vegetarian restaurants.  But, we hadn't a clue how they managed to emulate the real thing (scrambled eggs) so well.  Personally, I just assumed that it was some sort of tofu blending, dehydration, and reconstitution process involved which gave it that dead-on texture, taste and appearance.

1-2-3 Easy Tofu Scramble

However, my hypothesis was proven erroneous this morning.  Tiffany and I made a spectacular tofu scramble breakfast this morning that would fool even the most veteran scrambled egg aficionado.  And... The best thing?  It was truly as easy as one-two-three!


  • 1 package extra firm tofu, drained and crumbled
  • 1/2 tsp turmeric
  • 1/2 tsp curry powder
  • 1/2 tsp salt
  • 1 Tbsp olive oil, for sauteing
  • Vegetables, for sauteing (onion, mushroom, pepper, etc.)
    • 1/2 medium onion, chopped
    • 1/4 cup diced mushroom
    • 1/4 cup pepper, chopped
    • Other - be creative.  What's in the fridge right now?
  • 1 cup fresh spinach, roughly chopped
  • 1 medium tomato, chopped
  1. Crumble drained tofu into bowl.  Add turmeric, curry powder and salt.  Hand-toss to mix tofu and spices.  Allow to sit for flavors to meld while performing following steps.
  2. Saute vegetables in olive oil over medium-high heat until translucent.  When vegetables are done, pour in crumbled tofu mix and continue cooking for approximately 5-minutes.
  3. Add chopped tomato and spinach until wilted.
Serve as-is or portion into whole wheat tortilla shells for breakfast burrito.  Add salsa, hot sauce, cilantro, etc. as desired.

Hi-dee hi-dee simple-always-seems-best-does-it-not-ho my friend!

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