simple tofu scramble
The tofu scramble... vegan classic and protein-packed, egg-free breakfast. In my many years of plant-based eating adventures, I've tasted many iterations, prepared by myself and other culinary creators. This recipe -- born through the minimalist cooking that travel necessitates -- is my new standard, and my current favorite. So few ingredients, yet so much flavor.
This scramble utilizes only two seasoning blends, both of which are widely available, inexpensive, and versatile: Badia Jamaican-style curry powder and, my longtime love, Tony Chachere's Creole seasoning. (I love Tony's so much, I have been known in the past to carry the smallest size with me...) Layering these two seasonings creates a marriage of flavors that is savory, subtly spicy, and complex. It eschews the black salt that many tofu scramble recipes use to replicate sulfuric, "eggy" flavor for two reasons: 1) it's not widely accessible, and 2) I personally don't find eggy flavor to be delicious. In short: while this recipe provides the savory flavor profile, "fluffy" texture, and vehicle for veggies as does an egg breakfast, it doesn't try to taste like eggs... and it's a good thing.
As for veggies, this recipe uses just one tomato for umami and a handful of simple greens for complexity and nutritional richness (slightly-spicy watercress is my favorite, as pictured). I actually used canned tomato the first time I made this, as quality fresh were not available, and it was still delicious (just watch out for added sugar if you choose this option).
I hope you love this sunny dish as much as I do!
RECIPE: Simple Tofu Scramble
(makes two servings)
- 2 teaspoons olive, canola, or avocado oil
- 1 14 ounce block of extra-firm tofu
- 1 heaping teaspoon Badia Jamaican-style curry powder, divided in half
- 3/4 teaspoon Tony Chachere's Creole seasoning, divided in half (or more to taste)
- 1 large, ripe, chopped beefsteak (or comparably sized) tomato, all juice reserved
- 1 cup fresh watercress (or your choice of soft greens, i.e. spinach or baby kale)
- Drain the liquid from the tofu. Crumble the tofu into a clean, lint-free kitchen towel atop a plate (I use and love these), wrap with the towel, and place another plate and a heavy weight (i.e. a stack of cookbooks) on top to press out residual water. Let drain for 10-20 minutes.
- Heat the oil in a pan over medium-high heat. Once the oil is shimmering, add the tofu, half of the curry powder, and half of the Tony Chachere's. Stir gently until the tofu is evenly coated with the seasoning. Add the juice from the tomato, turn the heat up to high, and sauté until the tofu begins to brown slightly (about 3 - 5 minutes).
- Add the tomato, stir, and sauté until warmed through (about 2 minutes). Fold in the greens, add the rest of the seasoning, and sauté until the greens have just wilted. Taste test for seasoning before enjoying.
Serve with love!