Monday, October 6, 2008

Vegan Mom's Scrambled Tofu

I have made a lot of scrambled tofu in my day but the kids have never been overly crazy about it. It either has too many chunks of veggies, or has too many bits of spices. Enter Vegan Mom's solution: straight up scrambled tofu. It looks an awful lot like the scrambled eggs they sell in hospital cafeterias, but for kids that is a good thing. It is uniform, has no weird chunks of unidentifiable vegetables, and tastes great. The kids asked for it two days in a row, so that's a winner in my book.


INGREDIENTS
- 1 pkg firm tofu
- 2 tbsp oil
- 1 tsp onion powder
- 1 tbsp Dijon mustard
- 1/2 tsp tumeric
- 1/2 tsp salt
- freshly ground white pepper
- 1 tbsp nutritional yeast
- 1 tbsp soy creamer

METHOD
1. Heat oil in a non-stick frying pan over medium heat. Drain water off the tofu and crumble into the pan. Cook for 3-4 mins, until tofu begins releasing its water.
2. Add the rest of the ingredients except the creamer and mix well. Cook for about 10 mins, stirring regularly, lowering the heat if the tofu begins to stick. The idea here is to let the water evaporate and the tofu firm up. You want to keep the heat high enough to facilitate this evaporation.
3. Add creamer and mix well. Allow some of the liquid to evaporate, then remove from heat. Serve.

33 comments:

Jen said...

I totally get this. The chunks of veggies also create more prep and work. Fantastic Foods makes a tofu scrambler spice mix that the boyfriend really digs, better than my homemade version, and I think its because its simpler. And I can't believe I didn't think of using soy creamer! DUH! Totally doing this next time I make scramble. Stay awesome.

k j said...

That does look pretty good!

I need my scrambled tofu with kale - best breakfast ever! But for my bf, I think this could be pretty good!

Been a fan of your blog for awhile! I'm making a similar roast for my student thanksgiving...though I think i'm the only veggie at it!

Keep it up...you're always inspiring new ideas!

miss v said...

this is fairly similar to the first tofu scrambles i used to make... and the only kind my husband really enjoys. :)

Eesh said...

Looks and sounds delicious to me! I'll have to try this version the next time I make some!

Veg-a-Nut said...

I just taught my daughter how to make scrambled tofu, but mine too has chunks of veggies in it. This looks really good and the seasoning is a bit different then mine. I will have to give it a try, maybe it will convert DH. He does not care too much for the abundance of veggies in mine. :o) Good job, Vegan mom!

Level 20 Bard said...

Ah the fail safe, completely tasty, wonderful morning start; tofu scramble.

Compliments to the chef on this great breakfast!

Joanna said...

i never thought of adding dijon mustard. that will definitely be in my next tofu scramble.

Kati said...

Whoa, that really does look like scrambled eggs - freaky! Kids eating tofu is always a good thing, though. :-)

shelby said...

I've never tried a plain tofu scramble...mine always ends up having more veggie than tofu, this recipe looks great though!

erin32mc said...

I'm going to give this a try. My son complains about my tofu scramble so maybe he'll like this one.

Teresa said...

Yum. This is also easy and basic. I'm not a big fan of a lot of spice myself. I'm certainly going to give this one a try. Thank you!

Janet said...

Yeahhhh! Scrambled tofu rocks!

Bethany said...

It looks good. I love my veggies, but I also love each scramble on it's own merit. I think the vegan cream must make it nice and creamy smooth.

Alexis said...

Maybe I'm a kid at heart. This actually looks great to me. I love the veggieful versions too, but this sounds like pure comfort food.

theveganfoodie said...

This so looks like real scrambles eggs. It looks really good!

Bianca said...

Sometimes you just gotta ditch the veggies and go with straight-up tofu. It looks better and, um, even tastes better, I think. Although, being the nutrition nut that I am, I always throw veggies in anyway because I can't help it.

carrie said...

I'm going to have to give this a try, my oldest daughter doesn't care for scrambled tofu because of the veggie chunks. I'll make this one for her next time I make a scramble and see what she thinks. I love the addition of the soy creamer, I've never seen anyone else do that.

veganmum said...

Yum. My kids prefer their scrambled tofu without extra "bits," too. I do almost exactly what Vegan Mom does, except I usually add some vegenaise at the end instead of soy creamer. Thanks for the reminder; it's been a long time since I've made scrambled tofu, so I'm making some right now!

Brandon The Unqualified Critic said...

http://theppk.com/blog/2008/10/06/veganmofo-salt-of-the-earth-for-the-salt-of-the-earth/

Apparently black salt tastes like egg yolks. Check it out.

Happy Herbivore! said...

so i made this... and aside from it coming out neon yellow (I think I used too much tumeric) it was awesome!

Vegan Dad said...

happy herbivore,
I told you it looked like cafeteria scrambled eggs!

Anonymous said...

The pancakes in the background look perfect. Care to share the recipe?

Vegan Dad said...

anon,
They are the pancakes from Vegan With a Vengeance. The recipe works every time. I am not sure if it is floating around in cyberspace somewhere. Of course, you could buy the book if you don't alreadt have it--it is one of my favourites.

nicolebaker said...

Wow that looks delicious!

http://nicolebaker.livejournal.com

heini said...

Thanks for the recipe!
I tried scrambled tofu for the first time and used this recipe. I really liked it, and I'm sure I will make it again. Next time I will try it with vegetables.

kimmykokonut said...

I made this this morning to go over bagels mc muffin style with mashed avocado and it was delicious! Simple but tasty. I think it would be awesome in a breakfast burrito. I wonder how it would freeze...any experience? I've frozen raw tofu, but not scrambled.

Bobby said...

Saw a previous comment about Black Salt. Yes, it does taste like eggs. I use it when I make tofu "egg" salad. It contains sulfer, so add to anything you want to have an "eggy" taste. Funny thing...it's not salt and it's not black.

Veganista said...

If I can't find soy creamer would veganaise work just as well or would it make it taste weird?
Would plain soy milk work better? Or is there anything else that would?
The supermarkets near me are severely lacking.

Vegan Dad said...

Veganista,
Just use plain soy milk.

Kelley said...

I just made this! Mine was waaaaay to yellow and waaaaay too oily. Not sure what I did wrong, I was making it to reheat for breakfast at work the following day - I guess that's what you get for cooking at 9pm after 2 glasses of wine! :)

glastonburytv said...

How many would this serve? And how much tofu would you recommend using for this amount of spice mix?
thanks
Emma

Michelle said...

I tried this last night and it really worked! I love recipes that just work. I've been doing another version that requires a lot more spices, but with this recipe I realize that they aren't even needed. I only added a little extra seasoning salt. I'm going to try to feed it to an ominvore and see what they say :)

QweySpiral said...

hmmm this is so yummy! If I find very many more recipes like this, I'm going to turn vegan! DH also really liked it! Amazingly, my bff siberian husky also begs for a tiny taste, actually she wants it all but only gets a nibble!