Call It “Basic”: Tofu Scramble

Tofu scramble is a staple in any vegan/vegetarian diet-giving an egg-free conisseur the satisfaction of a fluffy scramble that begs to be added in a burrito, paired with avocado toast, or served with a mile-high stack of pancakes.

This dish uses nutritional yeast, another staple in any veggie-based diet (providing the essential B Vitamins that are oh so necessary for our wellbeing). Turmeric is used for color (just a hint to trick anyone new in the tofu scramble game) and for it’s unbelievable anti-inflammatory properties. Lastly, we’ve added mushrooms that provide umami (that many tofu scrambles tend to lack), along with a medley of aromatics sauteed in olive oil to create the perfect base of flavor for our scramble.

Now get some tofu, toast some sourdough, and enjoy!

Tofu Scramble

Yield: 1 serving

Time: 5 minutes

INGREDIENTS

• 4oz firm tofu

• 1 tablespoon olive oil

• 2 tablespoon yellow onion, minced

• 1 garlic clove, minced

• 3-4 cremini mushrooms, diced

• 1 tablespoon nutritional yeast

• 1/4 teaspoon turmeric

• 1/4 teaspoon umami seasoning (optional, mine is from Trader Joe’s)

• 1/2 tablespoon soy sauce

• salt and pepper, to taste

• cilantro, to garnish

DIRECTIONS

1. Heat a non-stick skillet with olive oil. Sauté the mushrooms, onion, and garlic until softened.

2. Add the tofu; using your spatula/wooden spoon, breeak up the tofu to resemble a scramble like consistency

3. Add the turmeric, nutritional yeast, umami seasoning. Stir until tofu is coated

4. Add the soy sauce, salt/pepper (to taste).

5. Finish with cilantro and your favorite condiment (hot sauce, always)