"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 tofu scramble in the picture above was made with sautéed onion, green and red bell pepper, carrots, 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 pulse it in the food processor only a few times until it's crumbly and chunky. First I sauté the veggies in a cast iron skillet, and then I add the tofu and the spices and cook it until it's not soggy anymore for about 15-20 minutes. So simple and yet so tasty!
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