Wake up to delicious plant-based possibilities with my cooking class, Let’s do (Plant-Based Brunch). It’s vegan, virtual and free, happening this Thursday and hosted by Miami Dade Public Library. Registration is required and space is limited, so sign up now and reserve your spot.
Class is free and open to the public, you don’t even need a library card.
Clucking over the high price of eggs? There’s a more affordable, sustainable, compassionate solution. Tofu. Commercial vegan egg substitutes abound, but they can’t beat out tofu. This fermented soy cake is an age-old superfood that’s finally getting the love it deserves.
Tofu is protein-packed and one of the lowest of the low carbon foods. It’s super-versatile, too. Its blandness is its beauty. Customizable it any which way. Try it in this scrambled tofu recipe. It’s easy on the wallet, easy on the planet and does your mouth a favor. It’s scrambled eggs without the eggs.
Jump to the recipe of stick around for tofu tips.
How to make Tofu Scramble
- Heat oil in a large skillet over medium-high heat. Add chopped onion, jalapeno, red pepper and zucchini. Stir and continue to cook for 7 to 10 minutes, or until vegetables soften and turn golden and fragrant.
- Stir in cumin and turmeric and nutritional yeast, coating vegetables well.
- Add chopped tomato and mix well.
- And now, the fun part. Crumble tofu in the skillet. You may mash it with a wooden spoon or enjoy the wonderfully tactile sensation of smooshing it between your fingers (a nice aggression release).
- Scramble everything together in merry fashion, breaking up any odd tofu clumps. Season generously with sea salt and ground pepper and continue cooking for about 3 minutes, until heated through.
- Mix in chopped cilantro and serve.
- Recipe serves 2 to 3 people and doubles easily. Enjoy fresh, hot and at once.
Tofu Secrets and Swaps
- Aim for organic tofu — most soy out on the market is genetically modified.
- Start firm. The secret to stellar creamy tofu salad is to start with firm or extra-firm tofu. Soft and silken tofu, highest in water content, whizz up great for sauces, but firm and dry work best here.
- Get firmer. Make your firm tofu even firmer by pressing it to get rid of any excess water, so it’s not juicy or jiggly. Wrap the block of tofu in a clean kitchen towel or paper towel, place it in a large bowl or a clean kitchen sink, and weigh it down with a plate.
- Want firmer quicker? Press wrapped tofu between the palms of your hands, squeeze gently and press out excess water. Blot dry.
- Mash tofu firmly. Season generously.
- Nutritional yeast adds an umami, cheesy flavor. Bonus — many brands are fortified with vitamin B-12, a vegan must-have for wellness. Nutritional yeast tastes great and is great for you — a total win-win.
- Turmeric gives the tofu a golden glow, a slightly eggy but egg-free funk, and offers anti-inflammatory benefits.
Scrambled eggs may seem easy, but they’re hard to get right. A minute too long on the heat, and they’re rubbery, like what my grandmother made. Constantly. Take them off the heat too soon and they’re slobber. Tofu is forgiving. It comes to you already cooked, and it’s almost impossible to mess up.
Tofu scramble is quick and easy to make, with buttery, golden curds brimming with protein. It’s just like scrambled chicken eggs, but without the cholesterol, cruelty and cost — both to you and the planet. It’s a delicious way to enjoy Earth Day this Saturday, and any time at all.
Tofu Scramble
Ingredients
- 1 tablespoon olive oil
- 1 small onion or 3 scallions chopped
- 1 jalapeno pepper chopped
- 1 red pepper chopped
- 1 small zucchini or yellow squash chopped
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon nutritional yeast
- 1 tomato chopped
- 12 ounces about 3/4 of a 1-pound package firm organic tofu, drained and squeezed to get rid of excess water
- 1 bunch fresh cilantro chopped fine
- sea salt and fresh ground pepper to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Add chopped onion, jalapeno, red pepper and zucchini. Stir and continue to cook for 7 to 10 minutes, or until vegetables soften and turn golden and fragrant.
- Stir in cumin and turmeric and nutritional yeast, coating vegetables well.
- Add chopped tomato and mix well.
- And now, the fun part. Crumble tofu in the skillet. You may mash it with a wooden spoon or enjoy the wonderfully tactile sensation of smooshing it between your fingers (a nice aggression release).
- Scramble everything together in merry fashion, breaking up any odd tofu clumps. Season generously with sea salt and ground pepper and continue cooking for about 3 minutes, until heated through.
- Mix in chopped cilantro and serve.
- Enjoy fresh, hot and at once.
Notes
More takes on tofu
- Miso-lacquered tofu bowl
- A plantbased spin on the Asian classic mapo tofu
- Creamy tofu salad one of my quickest easiest and most requested recipes.
- Jerk tofu wrapped in collards from the incomparable Bryant Terry.
- Thai curry from Nancie McDermott.
There’s more on the menu. Join me this Thursday for my cooking class, Let’s do (Plant-Based Brunch). It’s vegan, virtual and free, and hosted by Miami Dade Public Library. Registration is required and space is limited, so sign up now and reserve your spot.
Thank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.
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