If you’re vegan you’ve heard of had and probably cooked you’re own tofu scramble. I’ve been sort of experimenting with tofu scrambles trying to perfect it myself at home. I know most scrambled have the yellow color to mimic eggs usually using turmeric or curry powder but I don’t always have those spices on hand (and tbh I don’t care about the yellow color as much as the taste). So, here’s the recipe for my go to tofu scramble.
1/2 a block of extra firm tofu
1/2 a cup of baby Bella mushrooms
1 cup of spinach
2 mini tomato’s
I added the tofu to the pan first crumbling it with my hand. Then added the chopped mushrooms. The tomato’s and a splash of almond milk (this was my first time doing this and honestly game changer I’d seen other people on YouTube put milk in their scrambles and was unsure about it but it makes the scramble really creamy and good). I let this cook for a good 5 minutes then seasoned everything with black pepper, pink Himalayan salt, garlic powder and crushed red pepper. I ate the scramble as a burrito wrap with kite hill plain cream cheese and guacamole.
It was the best tofu scramble I’ve ever made. Now if only I could get my toddler to eat it.