Scrambled tofu is a very tasty and healthy addition to a wholesome breakfast. It is a complete, plant based protein, packed full of nutrients, with claims to reduce the risk of heart disease and stroke. Tofu is actually quite bland to taste and can take on just about any flavor with which you choose to season it, which means that there is really no such things as “bad tofu”, but rather “bad seasoning”. Today I am showing how I season my tofu.
1 tablespoon olive oil
1/4 onion, chopped (1/3 cup chopped onion)
1 garlic clove, minced
1 (14oz) packaged Extra Firm Tofu (Organic, Non-GMO)
1 tablespoon nutritional yeast
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon Italian seasoning
1/8 teaspoon sweet basil
1/8 teaspoon turmeric
1/8 teaspoon dill
1/16 teaspoon cayenne
1-2 tablespoons fresh salsa (optional)
fresh parsley for garnish
In a frying pan add olive oil and onions. Cook on medium heat for a couple of minutes, before adding the minced garlic. Continue to cook for 1-2 more minutes.
Drain the tofu and squeeze to remove any excess water. In a medium size bowl mash your tofu into a crumbly consistency. Add the seasonings and mix. Pour the tofu mixture into the pan with the onion and garlic and cook for a few minutes. Finish the dish by stirring in some fresh salsa. Garnish with fresh parsley. Enjoy!
Note: I would highly recommend using organic and non-GMO tofu. Should you not be satisfied with the seasoning as it is in this recipe, do not give up! Tofu is a chameleon, it can change its flavor significantly.