I just LOVE this dish. I eat this often for breakfast, it is filling and pretty customizable too. Sometimes I make this into a Mexican twist with black beans and tomatoes and chilli’s. What I love about it is it allows you to really put a lot of healthy spices without ruining the taste, such as the famous anti-inflammatory, possible cancer/heart disease preventing golden yellow Turmeric.
I will warn you, it does Not taste like eggs. So if you are looking for a replacement for scrambled eggs….this is not quite it. BUT it has a great flavor of its own and a similar texture too! I think you will still enjoy it regardless. You can eat this just by itself, with a salad, on some toast, with rice, so many options. And it keeps Great in the fridge! So lets get into it…
Tofu ScramblePrint Recipe
- 1 Package 12oz - Extra Firm Tofu (Organic preferably!! No GMO's)
- 3 - Garlic Cloves
- 1 - Onion
- 3 Tbsp - Coconut Oil
- 2 Tbsp - Nutritional Yeast
- 1 Tbsp - Tumeric powder
- 1/2 Tbsp - Cumin powder
- 1 tsp - Ginger powder
- 1 tsp - Paprika
- 1 tsp - Cayanne (to add a kick! Optional)
- Salt/Pepper to taste
- Small handful - Fresh Parsley (chopped finely)
- Optional - Black beans/diced tomatos/chives
Chop up your garlic and onions finely and start to cook them over medium heat in your coconut oil. Do not let them burn!
Open up your container of tofu, drain the water out well, and begin to add the block of tofu in by crumbling it with your hands to break it up into small chunks (see my photo).
Add all of your spices (and optional ingredients) and cook for another 5-10 minutes while mixing to prevent burning (you might need to add more coconut oil if you see the tofu is sticking to the bottom too much).
Once you feel your tofu has cooked to your liking, garnish with finely chopped parsley at the end, take it off of the stove, let it cool a bit, and enjoy fresh or refrigerate for meals later:)