Basic Breakfast Tofu Scramble Food

BASIC BREAKFAST TOFU SCRAMBLE

Steps:

• Spray non-stick frying generously with cooking spray, and heat over medium.
• Drain the package of tofu and crumble into the pan. Cook for 3-4 mins, until tofu begins to release some of its water.
• Add the remaining ingredients (except the creamer) and mix well to combine evenly.
• Cook for another 10 minutes or so, stirring regularly.
• When tofu releases most of its water, and begins to firm up, add creamer and mix well.
• Cook another 1-2 minutes, allowing some of the liquid to evaporate, then remove from heat.
• Serve with toast!

THE BEST TOFU SCRAMBLE

Steps:

• Gently wrap the tofu in a clean kitchen towel or a double layer of paper towels to blot out excess moisture. Place the tofu in a medium bowl. Add the black salt and turmeric and stir well with a fork, crumbling the tofu and fully combining the spices.
• Melt the vegan butter in a medium nonstick pan over medium-high heat, swirling the pan to coat evenly. Add the tofu mixture and spread it out evenly in the pan using a rubber spatula. Season with a pinch of kosher salt and a few grinds of pepper and cook undisturbed until the edges begin to turn yellow from the turmeric and some moisture is bubbling up, about 1 minute 30 seconds.
• Gently stir the scramble, folding the cooked side over and redistributing the tofu to allow it to cook in an even layer. Continue to cook, stirring every 1 minute 30 seconds, until most of the moisture is evaporated and the tofu is the consistency of custardy scrambled eggs, 7 to 9 minutes. As it simmers, more liquid will bubble up and then it will dry out and the scramble will turn a uniform pale yellow color.
• Meanwhile, toast the bread. Divide the scramble between the bread slices and top each with half the vegan cheese.

BASIC VEGAN TOFU SCRAMBLE

Steps:

• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Squeeze tofu with your hands to break it into crumbles into a bowl.
• Heat oil in a skillet over medium-high heat and cook tofu for 5 to 10 minutes. Reduce heat and mix in mustard and 1/2 the nutritional yeast. Stir well to scramble. Gradually mix remaining nutritional yeast into the tofu. Add more oil if nutritional yeast is not sticking to the tofu. Stir turmeric into the tofu and season with salt and pepper.

THE BEST TOFU SCRAMBLE

Steps:

• In a large saucepan on medium-high heat, saute the onions in oil until translucent.
• In a medium bowl, stir together the crumbled tofu, garlic,nutritional yeast, tamari, mustard, turmeric, sage, basil, salt and pepper until well-mixed.
• Add tofu mixture to onions and scramble until tofu is browned and all the liquid has evaporated.
• Toss with tomatoes and serve immediately.