Hey guys! Here is the tofu scramble recipe I promised. I tried to use as little oil as possible, which did make it slightly dry, but I wanted to try making it a bit “healthier.” I also use cast iron cookware and the tend to have oil already because of the seasoning process. I topped my bagel with a drizzle of olive oil instead of my usual Earth Balance. Tofu scrambles are really inexpensive and one of my standards when it comes to breakfast.
1/2 block extra firm or firm tofu (about 10oz)
1 tablespoon of olive oil (to use throughout)
3 cloves of garlic, minced
1 teaspoon fresh ginger (about a small branch worth), minced
1 tablespoon of water
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground thyme
2 teaspoons ground cumin
2 teaspoons ground turmeric
2/3 cup sliced crimini mushrooms
2 stalks of kale, chopped
- Drain and dry your tofu between two sheets of paper towel. Set aside.
- While waiting for tofu to dry, toss minced garlic and ginger into a pan with a little bit of olive oil over medium heat. Cook until browned.
- Add tofu into pan by crumbling with your fingers. This creates a “scrambled” look.
- Mix all the dry powders with water in a small bowl. Once mixed, pour over the tofu and mix.
- Cook your now flavored tofu for 5-10 minutes, depending on how hot your stove gets, while constantly stirring around. You want the tofu to be browned on the outside but not burned.
- Add mushrooms and a little bit more of olive oil. Cook for a few minutes until mushrooms have softened.
- Add kale and mix in for 2 minutes before turning off the heat. Cook longer if you want softer kale.
- Let scramble cool for a few minutes before serving.
The great thing about this recipe is that you can add anything to it and it will still taste delicious. Enjoy!