Scramble me some… tofu?

I don’t know about you, but I love tofu. I love the different textures and flavors it can take on, it’s an amazing versatile ingredient. You can eat it raw, grill it, pan-sear it, bake it, stir-fry it, throw it in a soup, on a soup, use it in desserts, in savory dishes… can any other ingredient do that much?!?

Of course, there is some controversy on the health factor of  un-fermented, processed soy products, and as it stands now I don’t eat much soy other than tempeh and edamame so I don’t feel a bit of (organic, non-gmo) tofu or the very occasional soy latte is going to hurt me. Everything in moderation.

It’s funny I’m saying this now, because back in high school in my early vegetarian days (I’m not a veg now, but I was for 3+ years), I would say “Eww” whenever anyone mentioned tofu. But I would happily munch on my boca burgers or throw meatless sausage into my pasta bowl. Silly Kristin.

Lucky for me, I learned to love the stuff and all of it’s versatility. My newest favorite way to use tofu? Crumbled in a “scramble”.  Kind of like scrambled eggs- a good option for new vegans who are looking for an alternative for breakfast. I’ve tried a few recipes here and there, but I think this one I’ve come up with is my alltime favorite. A little tangy from the curry powder, packed with veggie-goodness and totally filling. It’s great for breakfast, lunch or dinner.

This recipe serves 2, but I like to double it so I have extras for a breakfast wrap the next day!

Scrambled Tofu with veggies

1-1.5 tbsp olive or sesame oil
1/2 medium onion, diced
1-2 carrots, small dice
2 stalks celery, small dice
handful of frozen corn, defrosted
handful of sliced mushrooms, fresh or frozen (defrosted)
1 tbsp tamari
1/2-1 tbsp ume vingear or brown rice vinegar
1 1/2-2 tsp curry powder, to taste
8 oz firm tofu
1/2 tb nutritional yeast
sea salt, to taste
1/4 cup green onions, thinly sliced

1. Heat oil in pan over medium heat. Add onions and sautee until translucent.

2. Add carrots and celery, cook until softened. Add corn and mushrooms and cook until heated through.

3. Add tamari, vinegar and curry powder and stir well. Crumble tofu into pan with hands and stir to mix well.

4. Add nutritional yeast and stir. Taste for seasoning, adding more curry powder and sea salt as desired.

5. Just before serving, stir in green onions.

Serve in a wrap, or aside a piece of toast for scooping.

What is your favorite way to enjoy tofu?

xo