January 30, 2011
I can’t believe that I’ve been vegetarian for almost 16-1/2 years to the day, and I’ve never even tasted Scrambled Tofu. It always sounds and looks unappetizing to me: it’s usually neon yellow from the turmeric, and it frequently involves green bell peppers. Bleh.
I do love tofu though, and I’m making an effort to get more variety into my diet so it’s time. It’s time to be brave and do this thing. I think breakfast foods are awesome for supper, so this week’s Sunday Supper is Scrambled Tofu!
I have several of Isa Chandra Moskowitz’s cookbooks…Appetite for Reduction, Veganomicon, Vegan Cookies Invade Your Cookie Jar, Vegan with a Vengeance, and Vegan Brunch. Isa hasn’t let me down yet, so she had to be the source of my foray into all things tofu and scrambly.
I pulled out Vegan Brunch and followed her recipe for Scrambled Tofu. It’s essentially tofu with, garlic, cumin, thyme, turmeric and nutritional yeast. The only add-in I used was a big blob of mushrooms that I’d already sauteed with lots of garlic.
I have to say I was VERY pleasantly surprised to discover that I love Scrambled Tofu! I do! It was savory and a bit spicy, and not mushy and bland as I had imagined it to be. The only change I would make next time is to back off the salt a tad. I love salt, but I think half the amount in the seasoning mix would be plenty.
I used Wildwood Sproutofu extra firm (sprouted tofu) that had been frozen, thawed and squeezed, which I think really contributed to the great texture. I did add about half a cup of water at the end after the nutritional yeast went in, since it seemed a touch dry at that point.
Overall…delicious! I will absolutely be making Scrambled Tofu again and again; for breakfast, brunch and supper! I’m imagining it now with olives, spinach, Daiya cheese, asparagus, Upton’s Naturals Seitan…