Thus far, none of my cookbooks can tackle the breakfast category in the manner that Isa Chandra Moskowitz does in Vegan Brunch.  Inspired by the incredible tofu scramble at the South Pine Café, and coupled with my growing distaste for eating eggs, I’ve had a hankering to make my own scramble at home.  Most of the recipes I’ve tried elicit a mediocre flavor or are too moist.  Isa Chandra Moskowitz has managed to supply a recipe for scramble that is delightfully dense, perfectly spiced, and – thanks to a little turmeric – the same lovely shade of yellow as scrambled eggs.

To aid in the process of cooking the water out of the tofu, I first allowed my tofu to sit in a tofu press for one hour.  If you don’t have a tofu press, get one – try the TofuXpress.  Also, remember to crush your dry spices before adding them to the spice blend; always crush your dry spices – it will enhance their flavor.    

This recipe makes enough tofu scramble for two (possibly three) provided it’s served with other dishes such as Red Bell Pepper & Onion Hash  Spicy Quinoa and Potato Croquettes, or Tempeh Bacon.

   

Basic Scrambled Tofu

Ingredients
for the spice blend
2              Tsp ground cumin
1              Tsp dried thyme, crushed with your fingers
1/2         Tsp ground turmeric
1              Tsp salt
3              Tbsp water

for the tofu
3              Garlic cloves, minced (or more, to taste)
2              Tbsp olive oil
1              Pound extra-firm tofu, drained
1/4         Cup nutritional yeast
-              Fresh black pepper, to taste

Instructions

1) In a small cup, blend the spices and salt.  Add the water, whisk together, and then set aside.

2) Preheat a large skillet over medium-high heat and sauté the garlic in olive oil for about a minute.  Break the tofu apart into bite-size pieces and sauté for about 10 minutes, stirring often. (Get under the tofu when you are stirring, and don’t allow the tofu to stick to the pan).  Allow the tofu to brown on at least one side.

3) NOTE: The water should cook out of the tofu and not collect too much at the bottom of the pan.  If this happens just turn up the heat a smidge to aid the water in evaporating.  Alternatively, if the scramble seems dry, add splashes of water until it’s nice and moist.

4) Add the spice blend to the tofu in the skillet and mix to incorporate.  Add the nutritional yeast and ground pepper.  Cook for about 5 minutes more, stirring frequently.  Serve warm.