Scrambling tofu is a great way to recreate the taste and texture of scrambled eggs. Its great as leftovers too! Eat this in a sandwich for a brunch. Make some vegan pancakes, pour a fresh glass of almond milkand youll be ready for anything.
Chili Masala Tofu Scramble [Vegan]
1 small onion, peeled and diced
2 cloves garlic, peeled and minced
2 tablespoons olive oil
1 block firm tofu, pressed and cut into 1 inch-thick cubes
1small red chili, seeded and minced
1medium green bell pepper, seeded and chopped
34 cup sliced white mushrooms
1tablespoon soy sauce
1teaspoon curry powder
12 teaspoon ground cumin
14 teaspoon ground turmeric
1teaspoon nutritional yeast
Saut onion and garlic in oil in a large pan for 2 minutes over medium heat.
Add tofu, chili, bell pepper, and mushrooms. Stir to mix everything well.
Add remaining ingredients except nutritional yeast. Stir mixture until tofu is browned, about 8 minutes.
Remove from heat, sprinkle with nutritional yeast, and serve!
There are lots of variations on a tofu scramble! Think of your favorite combos. Try spinach and broccoli, vegan cheese and tomato, or a spicy southwestern tofu take on huevos rancheros.