Tofu Scramble

This is probably the best tofu scramble I’ve made to date.  It doesn’t photograph well, but it sure tastes good!  It took me a while to get over my fear of tofu, but now I love it.  It’s useful for a lot of things, and if you blend it into desserts or smoothies, it’s an easy way to hide protein.  Tofu scramble doesn’t taste exactly like eggs, so don’t expect that.  But it has the same texture and it’s equally delicious.  Promise.



Tofu Scramble

1 block extra-firm tofu, drained and crumbled (press the tofu over the sink to get the excess water out)

1 Tb olive oil

Seasonings:  black pepper, cumin, curry powder (small amount), mustard

2 Tb Vegenaise (I refuse to use any other brand…preferably, get the grapeseed kind)

1/2 teaspoon lemon juice

Heat the oil on medium in a large fry pan.  Crumble the tofu into the pan and stir frequently as it cooks.  Mix in Vegenaise and lemon juice and add seasonings to taste.  I recommend about a tablespoon of mustard, a few cracks of the pepper mill, maybe a teaspoon of cumin and half a teaspoon of curry (these are estimates!).  Fry 8-10 minutes or until hot and firm.  If you choose, mix in some fresh cilantro.  Serve with your favorite breakfast foods!


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