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I'm not going to drag this out. Tofu scramble has been tackled a million times, in a million ways. For me, the essentials are firm tofu, kala namak (seriously, get some or else risk your scramble game falling behind), nutritional yeast, and the rest is up to you. This recipe can have heaps of different substitutions/additions - think capsicum, black beans, chives, spinach,, kale - it's a great way to clear the fridge of loose vegetables and load your breakfast plate full of protein.
This one is pretty spicy, and makes use of the brine left in a jar of pickled jalapeños - always save this as the liquid is full of flavour and great to work into a variety of dishes. It makes for a vegan breakfast that will kick start your mornings with heaps of protein to put a fire in your belly, as well as your mouth!
SPICY TOFU SCRAMBLE
INGREDIENTS
1 block of firm tofu
100g mushrooms (sliced)
2 small tomatoes (diced)
1 small red onion (diced)
2 cloves of garlic (diced)
3 tablespoons nutritional yeast
1 tablespoon arrowroot (tapioca starch)
1 teaspoon kala namak (black salt)
1/2 teaspoon turmeric powder
1/2 teaspoon hot paprika
1/2 teaspoon cumin
Dash of jalapeño brine or chicken style/vegetable broth
METHOD
Drain your block of tofu, pat dry and wrap in a paper towel or clean chux cloth to absorb moisture. Place a heavy object (I literally place my whole blender on top) on top of the tofu and leave for 20 minutes to press out the moisture.
In a cup, mix nutritional yeast, kala namak, turmeric, paprika and cumin with a dash of the brine that comes in a jar of pickled jalapeños. You want this to be a little runnier than a paste.
In a pan over medium heat, fry red onion and mushrooms for 5 minutes in olive oil before adding in the garlic and cooking for another 30 seconds. Crumble your pressed tofu into large chunks and mix in. Increase the heat and pour the spice/brine mixture over this.
Stir the spice mixture through the pan, cooking for another 5 minutes. Add in enough jalapeño brine/broth throughout this time so that there's still a little liquid sloshing around the pan.
Stir in the arrowroot and cook for several more minutes, until you notice the liquid in the dish disappearing and the texture becoming more like scrambled eggs. Most of the tofu should have broken up considerably by now, but if it hasn't - break it up further and stir through for a consistent texture. Fold in diced tomato before removing from the heat and adding any fresh, chopped herbs you like.
Let sit for at least 5 minutes and serve.
