Tofu Scramble, Two Ways

Inspired by the long-since updated Hot Knives blog, run by two fellow Angelinos who wrote one of my top vegetarian/vegan cookbooks (seriously – between Lust For Leaf and Miyoko Schinner’s Vegan Pantry, I’m not wanting for another vegan cookbook), I give you yet another tofu scramble recipe!

A little background: I’m not particularly fond of scrambled eggs. If I make or order eggs at all, it’s usually over easy or poached or fried. Either way, a runny yolk is important, otherwise I don’t even bother. The hubs doesn’t really eat anything other than scrambled eggs, though, so when we’re together, that’s what I suck up and make. (Boooring.) I wasn’t really a big fan of tofu scramble either. I’d tried making it a few times and failed miserably, and besides, what was the point in trying to recreate an egg experience I didn’t particularly like anyways? So recently, I happened to come into a four-pack of firm tofu from Costco, so I decided to hunker down and figure it out. And I did! And I am never sacrificing an egg to such a sub-par dish ever again! Because this puts the original to shame.

Lumberjack Scramble Ingredients

  • 1 package firm tofu, drained
  • Gimme Lean or other breakfast sausage (pre-cook if actual meat)
  • diced onion or shallot
  • minced garlic
  • 1/4 – 1/2 c. nutritional yeast
  • 2 tbsp – 1/4 c. soy sauce, liquid aminos, etc.
  • fresh or dried parsley
  • cracked pepper
  • oil
  • maple syrup (optional)

Soyrizo con Tofu Ingredients

  • 1 package firm tofu, drained
  • prepared or homemade soyrizo
  • cheese of some sort
  • diced onion
  • minced garlic
  • quartered cherry tomatoes
  • 1/4 – 1/2 c. nutritional yeast
  • 2 tbsp – 1/4 c. soy sauce, liquid aminos, etc.
  • fresh or dried parsley
  • cracked pepper
  • oil
  • hot sauce (optional)
  • cilantro (optional)

There’s really no set recipe for either of these – use what you have on hand, and however much you want. Just don’t skimp too much: remember that we’re not marinating the tofu, so be more afraid of tasteless tofu than over-seasoning!

For both, put some oil in your pan over medium heat. Toss in garlic and onion and let it get fragrant. Or a little crispy. Whatever! Now get your tofu and squeeze chunks of it through your fingers to make nice curd clumps, doing the whole package this way. Cover this with a thorough dusting of nooch (not all of it, you’ll be doing this at least three or four times total), and fresh cracked pepper. Let this sit in the pan, sizzling, for a few minutes; let’s say 5. Stir to incorporate the seasoning, then dust again with more nooch and pepper. This time, add a couple tablespoons of soy sauce and your parsley (or equivalents) and let sit again for a few minutes.

For the lumberjack:

Prep your sausage: cutting it into small pieces with solid types, or forming into balls with the Gimme Lean. Give the tofu a stir, layer on more nooch, pepper, and soy sauce. Give it a few more minutes, then add in the rest of your ingredients (except the syrup). Clear some space in the pan if it’s normal sausage to let it brown a little. If it’s Gimme Lean, you can toss the balls right in and let them cook with the tofu. Once it passes the taste test, it’s ready to serve with a drizzle of maple syrup and a side of buttered toast!

For the soyrizo:

Prep your tomatoes and cheese (grate it, shave it, who cares). Give the tofu a stir, layer on more nooch, pepper, and soy sauce. Give it a few more minutes, then add in the rest of your ingredients. Clear some space in the pan for the soyrizo, and let it cook for a few on its own before incorporating it into the rest of the tofu. You want it a little crispy if possible. Throw on your cheese and let it get melty. Once it passes the taste test, it’s ready to serve with tortillas, some salsa or hot sauce, and a sprinkle of cilantro!

 

Advertisements