This was the second time I made tofu scramble, and both times I used Vegan Comfort Food’s recipe as a starting point. This time I tried using silken firm tofu (my 1st time using it in anything), and had superior results. Last time the low salinity was an issue, (and i’m not a big salt person) so I made sure to hit it with some extra seasoning this time. I used shoyu and sea salt with sea vegetables to make the flavors pop. It was so good, I almost forgot to take a finished pic. I served it with sprouted grain toast and green tea. : )
olive oil for spraying skillet
1/2 c. chopped onion
3-4 cloves of garlic
1/4 c. chopped bell peppers (i used frozen stoplight pepper strips)
1 package of silken firm tofu
1/2 tsp. shoyu (or soy sauce)
1 tsp. turmeric
2 tsp. cumin
1 tsp. thyme
1 tsp. paprika
salt & pepper, to taste (i used sea salt with sea vegetables & ground pepper)
a few dashes of hot sauce, optional
crushed red pepper flakes, optional
1/4 c. nutritional yeast
1. Spray a skillet with olive oil and raise to medium-high heat. Add onions and cook for until slightly softened, about 4 mintues. Add garlic and bell peppers and cook for an additional 2 mintues.
2. Add tofu and all other ingredients except nutritional yeast. Stir until well combined and heated through, about 5 minutes.
3. Remove from heat and stir in nutritional yeast.