EASY tofu scramble plus DIY tofu press
Tofu was probably the most intimidating ingredient of them all when I first decided to go vegan. I had only tasted it a few times and had zero experience cooking it. The first recipe I tried was for grilled tofu. I’m pretty sure I bought the wrong texture for the recipe and I didn’t know that it should be drained first so I ended up with a sort of grilled pudding. It took me at least another year and a half to try preparing tofu again.
Hopefully you won’t have to wait a year and a half to try this yummy recipe- because if I had known what I’d been missing I would’ve made it right away. I was literally scared to try it. Now it’s one of my favorite recipes and I make it regularly.
Here's my first ever tofu scramble. Of course I posted it on instagram :-)
I’ll start by explaining how I drain/press the tofu, which is an important- maybe not so obvious step. I do not have a tofu press- I hear they work well but with limited shelf space I use the DIY method.
DIY tofu press
What you’ll need:
2 dinner plates
a couple of paper towels
2 dish towels
a stack of cookbooks, textbooks or your grandma's cast iron skillet
1. Open the container and pour out liquid
2. Fold a dish towel twice and place on the plate, top with the towel with 1 papertowel and lay the tofu on that. Cover with 2nd papertowel and 2nd dish towel. Cover with 2nd plate upside down.
3. Place your stack of books or skillet on the plates and set aside for 20 minutes to a couple of hours.
And there you have it! Perfectly pressed and drained tofu! Now you are ready for your tofu scramble.
Easy Tofu Scramble
Extra firm tofu
1 small yellow onion, chopped
8 oz mushrooms
1 red pepper
2 cups chopped fresh spinach
1-2 tablespoons Bragg’s liquid aminos
2 tablespoons nutritional yeast
1 tablespoon parsley flakes
1 tsp ground turmeric
½ tsp garlic powder
½ tsp onion powder
black salt to taste (optional)
Yummy add on options:
Avocado or guac
Vegan cheese shreds
Diced tomato or sliced cherry tomatoes
1. Press tofu with handy DIY method.
2. After tofu is good and pressed/drained, crumble tofu block into a medium size bowl.
3. Add the Bragg’s liquid aminos, nutritional yeast, parsley flakes, turmeric powder, garlic and onion powder. Stir so the tofu is evenly coated. Set aside to marinate. I like to wait to chop my veggies after I add the spices to the tofu so the flavors can set a bit.
3. Water sauté the onion in a large sauce pan. (Saute the onion with a tbsp of water, continue adding water in small amounts if it starts to stick.) When the onion has softened add the red pepper. I cook the red pepper a bit before adding the zucchini and mushrooms, if you like your peppers more crisp you can add them all together. Add mushrooms and zucchini and cook until tender.
4. When the veggies are to your desired doneness add the fresh spinach until it cooks down and wilts a bit. ***MEAL PREP TIP: Saute extra veggies here and set them aside to add to a marinara for quick and easy spaghetti for another meal***
5. Drain extra liquid from the veggies. Return the veggies to the pan and add the marinated tofu. Stir until heated through.
6. Add toppings if desired and enjoy!
The picture below was a scramble that I made for my mom (her first ever!) and I think she feels the same way that I did. Intimidated at first, but now a whole new option is opened up! She loved it too!