Every vegan cook I know pretty much brags that their Tofu Scramble is the best. Even Vegtoberfest was thinking it might be more appropriate to have a Tofu Scramble cook off this past year instead of a chili cook off.
As a vegetarian for almost 4 decades, you would think I would have tasted a few to have made an informed decision on which recipe or what restaurant has the best. This has not been the case. Before today, I had 2 (that’s right two) Tofu Scrambles in my life, both within the past 6 months.
Tofu has never really been a favorite of mine and most of the 37 years I have been a lacto-ovo vegetarian. If I wanted a scramble, it was made of the eggs from a chicken. I know that probably sounds gross to some readers and more easily accepted by others. Do let it be known that over the decades I went from white eggs to brown to organic to “free range” to local brown free range. What’s the next step? Tofu in this case!
I have to say, it turned out exactly the way I wanted it to! I haven’t come up with a clear recipe yet but I want to document, for myself, what I did so I don’t forget what worked.
I used a block of extra firm tofu which I had cut into 3/4″ slabs and pressed the water out. I put them into a bowl and added about 1/8 Cup nutritional yeast, 1/8 teaspoon turmeric, salt and freshly ground black pepper.With a wooden spoon, I chunked up the tofu while mixing in the NY and spices.
In a cast iron skillet, I sautéed a very small onion, a minced clove of garlic, 1/4 Cup minced parsley and 1/3 Cup chopped green pepper in about 2 Tablespoons of Earth Balance. I cooked them over medium heat until the veggies were just soft then added the tofu mixture and turned the heat up to medium-high.
I didn’t walk away from the scramble at this point since the heat was so high. I made sure to let it sit for a bit, then used a spatula to turn sections of it over. This allowed some of the tofu surfaces to eventually get a little brown and dry out just a bit. The tofu broke up a bit more which I was fine with. Just at the end, almost like de-glazing, I poured in a mixture of about 2 Tablespoons of cold coconut milk mixed with about 1 teaspoon of corn starch. This cooked up and was kind of a mild binding agent while replacing just a hint of a creamy moisture. I only cooked it for about a minute while turning it over frequently. I removed it from the heat and served it immediately.
I really loved it and Jim thought it was great too. Now I can join the ranks of vegans who think their Tofu Scramble is the best.