My first taste of tofu scramble came one morning before a photo shoot at whole foods, and boy oh boy do they have that recipe down. I swear there are magical fairies cooking their vegan food. Since then I’ve been obsessed with perfecting the art of this. There is still some work to be done but I absolutely loved this mixture and I think it is an easy start for those who may be intimidated by tofu in general. So many people ask me how and what to eat when they become a vegan and even before I became a vegan tofu was a go to meal. I love throwing it in with a bunch of veggies so I found this to be a lot of fun. This recipe was inspired by those in Vegan Brunch by Isa Chandra Moskowitz and The Vegan Table by Colleen Patrick-Goudreu.
When I began cooking more frequently I realized using a knife to always chop my vegetables was going to be too time consuming. I sincerely suggest buying a vegetable chopper. Cooking will never be the same! This doesn’t always save myself from the hazards of being a chef. I certainly still cut myself, but less and less these days.
Tofu scramble (prep time 30/45 minutes)
1 package of firm tofu
8 baby carrots
1 onion
1 tomato
1 fresh garlic minced
1 green pepper
½ teaspoon of paprika
½ teaspoon turmeric
½ teaspoon of cumin
½ teaspoon of thyme
2 tablespoon of nutritional yeast
1 tablespoon of water
1 tablespoon of olive oil
Directions:
Drain and dry the tofu, and crumble into a bowl like bread crumbs depending on how large or how small you would like it. I prefer to crumble it but not break it. Place olive oil in a medium size frying pan or wok on medium heat - let warm. Add the onions and garlic, stir and cook for 2 minutes. Add carrots, peppers, tomatoes, and stir for another 2-3 minutes. Add the tofu with your hands, dropping a handful in, and spreading around then stirring add more and stir until the bowl of tofu is empty. After all the tofu is in the pan add the paprika, turmeric, cumin, thyme, and water - stir in. Then add the nutritional yeast. The tofu will be a magical yellow color. Continue stirring every now and again for 8-10 minutes.
Ready to serve, perhaps with multi-grain toast or some curly fries as seen here. I wish I had made the curly fries but I was a bit lazy and threw them in the oven (they were still delicious though). I love dipping my tofu into ketchup!
