8 ounces firm tofu (225 g)
1/4 tsp salt
1/4 tsp turmeric powder
1/8 tsp ground black pepper
Favorite spices, veggies or vegan cheese
Step 1 First, prepare your tofu. Like most tofu recipes, tofu scramble will taste best if you press the tofu first.
Once your tofu is well pressed, slice the tofu into approximately one-inch cubes. Then using either your hands or a fork, crumble it slightly to get the consistency you like for your scrambled tofu.
Heat the oil or margarine in a large skillet or frying pan and sauté the chopped onion, pepper, and crumbled tofu for 3 to 5 minutes, stirring frequently.
Add the garlic powder, onion powder, and soy sauce and reduce the heat down to medium. Allow your tofu to cook 5 to 7 more minutes, stirring frequently and adding a bit more oil if needed.
Add the nutritional yeast and stir to combine well and make sure that your tofu is well coated.
To serve your tofu scramble, eat it just as it is, top it off with salsa, wrap it up in a warmed flour tortilla with a bit of salsa for a breakfast burrito, or top with soy or dairy cheese.
Leftovers can be stored in an airtight container up to 1 week.
You can also prepare tofu in advance and freeze it for up to 5 months.
You can also freeze cooked tofu scrambled eggs after cooking, however it will give the tofu a chewier texture when reheated.