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Tofu Scramble With Whateva' You Got - Whole Food Plant Based

Author: Molly Patrick of Clean Food Dirty Girl

Ingredients

  • 1 package firm tofu, drained, rinsed and pressed (directions below) (395 g)
  • spices and herbs of your choice
  • veggies of your choice, cut into bite-sized pieces
  • tortillas, for serving (optional)
  • salsa, for serving (optional)
  • avocado, for serving (optional)

Instructions

  • The night before you make your scramble, remove your tofu from the package and rinse with water. Place the tofu on a plate and then set a cutting board on top of the tofu. Place something heavy on top of the cutting board, like a few cookbooks or a heavy skillet. Set aside for 10-15 minutes while the liquid is pressed out of the tofu.
  • Once it's drained, take some tofu and crumble it up in a bowl so there are no big chunks.
  • Add in some of your favorite spices and dried herbs and stir so that all the tofu is coated in the herbs and spices. I like to add turmeric, garlic powder, dried basil, onion powder, a splash of ume plum or apple cider vinegar, some sea salt and black pepper.
  • Once the tofu, spices and herbs are all mixed up, place the tofu in a container and pop it in the fridge overnight.
  • The next day, take the tofu out of the fridge and whatever veggies you’re going to add. Chop all your veggies into bite-sized pieces.
  • If you’re using cauliflower or broccoli, add it to a small pan and add an inch or two of water. Simmer for 3-5 minutes and then drain and set aside.
  • Heat a large pan and add the onions first (if you’re using them), when they start to brown, add a little water and then add in the rest of your veggies.
  • Cook until the veggies are a good texture for you (some people like them a little more cooked than others) and then add in the tofu and the broccoli / cauliflower (if using).
  • Stir it all together until it's hot throughout and taste for salt and pepper. Add more if necessary.
  • Place some tofu in a warm tortilla and add whatever else you have in your fridge. Salsa and avocado make it even more bomb.