Recipe: Basic Scrambled Tofu

"Vegan Brunch" by Isa Chandra Moskowitz is a beauty of a book. So many doable recipes in it, and most can be used for breakfast, lunch, dinner and dessert. This author has written quite a few vegan cookbooks, all worth checking out.

It is from this one that I attempted vegan scrambled tofu. The process was easy and the outcome delicious. There are several 'add-ins' you can use. I opted for sliced mushrooms, which I added into the pan when the tofu went in. I served it up with some gluten free bread, toasted, and some steamed kale on the side.



What you will need for the tofu:
3 garlic loves minced (optional)
2 tbsp olive oil
500g extra firm tofu, drained and rinsed
quarter cup nutritional yeast


What you will need for the spice blend:
2 tsp ground cumin
1 tsp dried thyme
half tsp ground tumeric
1 tsp salt (I use Himalayan)
3 tbsp water

Method:
Blend the spices and the salt together in a small cup. Add water and mix.
Heat a large pan over medium high heat and saute the garlic (if using) in olive oil, for about a minute. Break the tofu apart with your hands, into bite size pieces and saute for about 10 minutes, stirring often. Add the spice blend and mix. Add the nutritional yeast and cook for additional 5 minutes.

Apart from mushrooms, you can add other things such as broccoli (cut into small florets), chopped spinach, sliced olives, or a small, grated carrot.