For years, the only scrambled tofu I ever made required a seasoning packet called Tofu Scrambler. I loved that product. It had just the right blend of seasonings and thickeners to conjure some magical response out of the blandness that is bean curd and turn it into what I considered the perfect breakfast. The idea of making scrambled tofu without that packet never even passed through my mind because–why? Tofu Scrambler made scrambled tofu just like I liked it–until one day it didn’t.
It happened at first gradually and then abruptly. Someone at Tofu Scrambler Central changed the formula of my beloved packet, and though I tried to add back what seemed to be missing, it never was quite as good. And then one day it disappeared completely from the shelves of the local grocery store. My family went scramble-less for a few months while I waited to see if T.S. would reappear, but as time went on and I realized that it probably wasn’t coming back, I also realized that it had been a crutch, unnecessary and expensive for both my family and, with its foil envelopes and cardboard box, the environment. I figured I could duplicate the formula using ingredients I already had in my pantry, and so for a long time my scrambles were elaborate combinations of starches, nutritional yeast, and spices, like this one, that tried to mimic Tofu Scrambler.
I don’t know if my tastes changed or if I just became less tolerant of complex recipes, but eventually my scrambles became much simpler. These days I don’t even use a recipe, throwing in a teaspoon or two of whatever herb or spice sounds tasty in the moment. At some point, Tofu Scrambler came back to my local store, but I didn’t even notice because I didn’t need it anymore. When it comes down to it, all I really require to make scrambled tofu is nutritional yeast and a seasoning or two.
A few nights ago, I made my simplest scramble yet, seasoning it with only my favorite mild curry powder, Maharajah, which is fragrant with cumin and saffron (see those red threads–that’s the saffron). It’s so satisfying to me to be able to throw together a scramble in minutes–with no foil packet.
Ridiculously Easy Curry-Scrambled Tofu
Tofu can be either crumbled or cubed. Omit or reduce the salt to lower sodium. The black salt gives tofu a very eggy flavor but can be overpowering so use cautiously.
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 8 ounces mushrooms, trimmed and sliced
- 2 cloves garlic, minced or pressed
- 14 ounces extra-firm tofu, drained, dried off, and cubed or crumbled
- 1 teaspoon good curry powder (or more, to taste)
- 1/8 teaspoon ground red pepper (or to taste)
- 1/4 cup vegetable broth
- 1 teaspoon salt (or to taste)
- 1 tablespoon nutritional yeast
- pinch black salt (kala namak), optional
- Heat a non-stick skillet. Add the chopped peppers and mushrooms. Cook until they begin to soften, about 2 minutes. Add the garlic and cook another minute or two until mushrooms have darkened in color.
- Stir in the tofu, sprinkle it with curry powder and ground red pepper, and pour the vegetable broth over it. Cook on medium-high, turning gently with a spatula, until most of the liquid is evaporated and tofu is hot and beginning to brown in places. Stir in salt to taste along with nutritional yeast and black salt, if using. Keep warm until ready to serve.
Preparation time: 5 minute(s) | Cooking time: 15 minute(s)
Number of servings (yield): 3
Nutrition (per serving): 178 calories, 67 calories from fat, 7.6g total fat, 0mg cholesterol, 825.3mg sodium, 353.8mg potassium, 11.6g carbohydrates, 3.7g fiber, 3.4g sugar, 18.2g protein, 5 points.
More Tofu to Scramble:
Basic Scrambled Tofu at Post-Punk Kitchen
Garam Masala Tofu Scramble at 101 Cookbooks
Julie Hasson’s Yummy Tofu Scramble at Notes from the Vegan Feast Kitchen
Bianca’s Cheeze “Eggs” from Vegan Crunk
Monterey Frittata on this blog