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  • Writer's pictureRobin

Tofu Scramble Ramble

Updated: Dec 11, 2020

If you're new to tofu and not sure you can hang with the soft, mushy texture, follow my simple tips to master this go-to recipe!

Freezing tofu gives it a chewier, heartier texture. Simply pop the entire container in the freezer and then set it out to thaw or leave in fridge a few days before you want to make your scramble. I never think that far ahead, so I typically take it out of the freezer, remove the package, and set it in the microwave on defrost for a few min – not too long, but long enough to make soft.

Regardless of whether or not you've frozen your tofu, make sure to squeeze out alllllll the water. I used to have a fancy tofu press, but it sucked to be honest, so now if I'm making a scramble and I want it in crumbles, I just squeeze it over a colander with my hands until it's crumbly and mostly drained. A little moisture is fine.

Set your crumbles in a bowl and add nutritional yeast, garlic powder, and pepper. I LOVE all of these spices, so I put a lot in – but your call on how much flavor you want. Mix well and set aside.

In a pan, put ¼ cup water OR vegetable broth and sauté some onion and garlic, just a few minutes until you can smell the garlic and the onion is pretty soft. Sprinkle with some salt and pepper. Now add your veggies – I usually go with mushrooms, peppers, and maybe some spinach – again your call. Sauté about 5 min or until veggies are cooked through. Season as you would want – I like to add a little smoked paprika.

Add in your tofu and mix around – at this point you can kind of go wild and add whatever you want – I often add a scoop of salsa or some cooked black beans – and of course now is the time to add your vegan (e.g., Daiya, Follow Your Heart) shreds if you want to add some melted cheese – not too much, but enough that it’ll melt.

Let sit on the stove for about 5 min – continue stirring – and then enjoy!!


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