TOFU SCRAMBLED EGGS
Because of it’s practically tasteless flavor, tofu is a the perfect canvas for creating whatever flavor you want. Just a few spices and this simple ingredient make these Tofu Scrambled Eggs (of course, eggs in parentheses) taste buttery and creamy and well…almost egg-like. But without that gross smell they leave behind on plates. What? Is it just me that can smell that? Blech.
Now back to the broth technique. Allowing the vegetable broth to absorb fully into the tofu does two things: 1). It imparts delicious, flavorful flavor (a bit redundant?) into the tofu; and 2). Adds a creamy texture to the tofu. Ahhhhh, we are getting closer to eating Tofu Scrambled Eggs aren’t we? All you need now is a slice of toasted gluten free bread (you can try making this homemade version), a cup of fresh fruit and a glass of orange juice. Oh and coffee too…but that’s a given.
TOFU SCRAMBLED “EGGS”
4.8 from 29 reviews
Prep Time: 5 mins Cook Time: 5 mins Total Time: 10 mins Yield: Serves 2-3
INGREDIENTS
15 oz. organic sprouted tofu, firm
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. sea salt
1/4 tsp. turmeric powder
3 Tbsp.vegetable broth
nondairy butter
INSTRUCTIONS
Drain the tofu from the water.
Heat a medium nonstick skillet (if you don’t have a nonstick skillet, please make sure your pan is well-greased) over medium-high heat. You can a little knob of nondairy butter too regardless for an even creamier taste.
Add tofu and spices together. Using a spatula, cut up the tofu in the pan to look like scrambled eggs.
Once incorporated, add the vegetable broth (1 tablespoon at a time) bringing the broth to a boil and allowing to fully absorb into the tofu each time.
Remove from heat and season with sea salt and pepper as desired.