Tofu Scramble and how to

Tofu scramble is one of those things that you can just slap together in a second. You can put as much or as little into it as you want.

For starters, you’ll need to choose a tofu. I would start with silk tofu and work up from there to suit your taste. A lot of people will tell you to drain and press your tofu overnight. I say different! Just drain it before you cook and that’ll be good enough. Drop the entire tofu brick in the pan with some warm olive oil and start breaking it up with a spatula. Of course you could use any oil of your choice or even a spray. It doesn’t matter.

On this particular occasion, I had some leftover mushrooms and tomatoes, so I threw those in. I also dropped on some onion powder, garlic powder and a bit of trader Joe’s chickenless seasoning. That trader Joe’s chicken seasoning can give your tofu a fine egg-like color if that’s something you’re going for.

That’s pretty much it. Saute to taste. If you think it’s ready, it’s done. Pair it with your breakfast favorites. Viva la vegan!