Some of my fondest memories growing up are of my family’s typical lazy, laid-back weekend brunches. These brunches usually consisted of our favorite whole grain pancakes, my dad’s tofu scrambler, and some veggie sausage links.
I’m the type of person who likes to eat relatively soon after waking up most mornings, and this was especially the case as a kid. Saturday and Sunday mornings however, I would find myself holding off on my normal breakfast of cereal in hopes that my dad would offer to make tofu scrambler and pancakes for us. Luckily for me, this happened more weekends than not.
Despite the fact that we ate this almost every week, no one ever got tired of having tofu scrambler. It’s that good. In fact, if there was any left in the pan after the 5 of us had our fill, we’d often just leave it sitting on the stove. After an hour or so it’d be completely finished off as people (well let’s face it, mainly me) walking by would sneak in a bite or two.
This recipe has been perfected by my dad over the past 20 or more years. That being said, it happens to be an extremely flexible recipe. Feel free to play around with the spices, specifically the italian herbs. (Trust me: leave the nutritional yeast, chili powder, paprika and turmeric–for the color–if possible). Try adding some sauteed mushrooms. If you don’t have parsley it’s not the end of the world, though let’s be honest, fresh herbs do make everything better. I’ve made it here with a red bell pepper, because that is what I had on hand, but more often I will use green bell peppers in this recipe.
I know there are a million and one scrambled tofu recipes out there. But I’ve eaten a lot of those, and really, this is one of the best and not just for nostalgia’s sake. (I want to say THE best, but that’s just not fair to the other delicious recipes.)
1 tbsp olive oil
1 bell pepper (any color), diced
1 tomato, diced
1 lb tofu, extra firm
1 tsp egg replacer, potato or corn starch
3 tbsp nutritional yeast
1 tsp chili powder
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp garlic powder
2 tsp oregano
1/2 tsp rosemary
1-2 tbsp water, if necessary
1/2-1 tsp salt, or to taste
pepper, to taste
1/4 cup fresh parsley, chopped
1. Heat the oil in a large skillet over medium heat. Saute the bell pepper until it starts to crisp and turn golden in spots.
2. Add the tomatoes. Sprinkle the egg replacer over the tomatoes and saute for a couple minutes until the tomatoes turn soft.
3. Crumble the tofu over the mixture and saute until the tofu begins to get dry but not chewy (depending on how wet your tofu is this time could vary). Add the nutritional yeast and spices during this time. Add the salt and pepper to taste. If the tofu gets too dry and the spices (particularly the nutritional yeast) aren’t dissolving add a tbsp or so of water.
4. When the tofu is soft but not wet, and just beginning to get a bit chewy in some pieces, remove from heat and mix in the parsley. Serve warm (though it’s amazing at room temperature too) with bread.