I've had my fair share of tofu scrambles, and though they typically all have a unique taste, the concept is the same. Crumble a block of tofu into a skillet with veggies, saute until heated through, season, eat.
But like most of Jenn "Shaggy" Shagrin's recipes in Veganize This!, her Vegan Scrambled Eggs are totally off the beaten path:
These actually have more of a scrambled eggy texture than plain ole crumbled tofu. Rather than crumble firm tofu directly into a pan, Jenn's recipe calls for processing firm tofu with silk tofu and some spices much like if you were making a vegan omelet. Black salt and Jenn's homemade egg mix (a mixture of finely ground nuts, nutritional yeast, and toasted sesame seeds) give the scramble an authentic flavor.
The processed tofu mixture is poured into a pan with veggies or other add-ins (I used carrots, spinach, and onion), and then you just wait for it to firm up and brown on one side like a tofu omelet. But instead of flipping, you mix the stuff all up to achieve a scrambled texture. So different and so tasty. I enjoyed my "eggs" this morning with a slice of whole grain toast spread with Megan's homemade blueberry preserves (from a care package she sent me last year).
Don't forget to enter my Speed Vegan cookbook giveaway!!
What's in your ideal tofu scramble?