I made my first tofu scramble. I wondered how it would taste like eggs by adding seasonings that I did not add to eggs. A few things contributed to its success as a breakfast scramble rather than feeling like regular stir fried tofu.
First, crumble the tofu, don’t cut it. Second, turmeric makes it yellow. These two things trick the eyes and don’t underestimate their role in our perception of taste. Finally, tomatoes. Tomatoes are definitely not something I put into a stir fry and that stewed or fried really say breakfast. If you don’t like tomatoes try to find what you really love in an omelet that might not be in a stir fry. And don’t use soy sauce. I think that should go without saying, but I did see a recipe that used it.
You could also bet your hands on some black sea salt. It has a sulphur taste that mimics the taste of eggs yolks. I haven’t tried it and this scramble was still a success.
This is my scramble but feel free to adjust seasonings and veggies as desired and available.
Amethyst Jean’s Tofu Scramble
1 block firm tofu, drained
1 red pepper
1/2 pound mushrooms *
1/2 pint tomatoes
About 1/2 tsp or more, each: salt, pepper, garlic powder, thyme, turmeric, cumin
About 1/4 tsp or more, each: paprika, cayenne, cardamom
(spices are approximate as I started with 1/4 tsp and then added to taste it could be even more like 1/2 – 1 tsp as tofu is so bland)
*(I pre-sautéed the mushrooms but you could probable do at the same time just take longer for all the liquid to evaporate.)
1. Crumble the tofu into heated frying pan
2. Combine spices with a bit of water, to help coat the tofu. Add to the tofu and toss to coat
3. Cook to evaporate the water then add the veggies and cook to heat (and evaporate any more liquid)