“Tofu scramble.” Two words that will paint quite a repulsive picture for a tofuphobe. The tofu lovers, however, know that a tofu scramble can be a delicious meal! We have a tofu scramble about once a week, usually with a side of hash browns and steamed or roasted veggies.
I like winging it with whatever we have in the refrigerator. The one in the picture was made with sautéed onion, green and red bell peppers, sliced carrots, sliced celery, cherry tomatoes, Tofurky Italian style sausages, fresh parsley, salt and spices. I always add a little paprika and saffron )or turmeric) for color.
I don’t really have a recipe for this because tofu scrambles are a chance for me to play freely in the kitchen. I use a whole block of extra firm tofu (not silken!) and run it through the food processor for just a few seconds until it’s crumbly and chunky. First I sauté the veggies in a cast iron pan, and then I add the tofu and the spices and cook it until it’s not soggy anymore-about 15-20 minutes. So simple and yet so tasty!