TOFU SCRAMBLE

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Ingredients:

  • 1 block (400g) firm or extra-firm tofu, drained and crumbled
  • 1 tablespoon olive oil (or any cooking oil)
  • 1/2 onion, diced
  • 1/2 bell pepper, diced
  • 1 clove garlic, minced
  • 1/2 teaspoon turmeric (for color)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika (optional for a smoky flavor)
  • Salt and pepper to taste
  • 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
  • Fresh spinach or kale (optional)
  • Fresh herbs (parsley, cilantro) for garnish

Instructions:

  1. Drain the tofu by pressing it with a paper towel or kitchen towel to remove excess water. Crumble it into small, scrambled-egg-like pieces using your hands or a fork.
  2. Heat olive oil in a large pan over medium heat. Add the diced onion and bell pepper, and sauté until softened (about 4-5 minutes).
  3. Add the minced garlic and sauté for another minute.
  4. Add the crumbled tofu to the pan. Sprinkle with turmeric, cumin, smoked paprika, salt, and pepper. Stir to combine, making sure the tofu gets evenly coated with the spices. The turmeric will give the tofu a yellow, egg-like color.
  5. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and lightly browned.
  6. If using, add spinach or kale to the pan, cooking until wilted.
  7. Sprinkle the scramble with nutritional yeast for a cheesy flavor (optional), and cook for another 1-2 minutes.
  8. Taste and adjust seasoning if necessary.
  9. Garnish with fresh herbs before serving.

Serving Suggestions:

  • Serve with toast, roasted potatoes, or in a breakfast burrito.
  • Add a side of avocado or salsa for extra flavor.

Variations:

  • Spicy version: Add chili powder, cayenne pepper, or sriracha for heat.
  • Mexican-style: Add black beans, corn, and top with avocado and salsa.
  • Herbaceous: Add fresh thyme, basil, or oregano to the scramble.