One of my favorite meals of all time has got to be scrambled tofu. Since I became a vegan at a very young age, I really don’t remember how scrambled eggs taste. Instead, my earliest childhood memories of savory breakfasts nearly always include scrambled tofu.
I love all of it: the soft, chewy tofu and the crunchy, flavorful bell pepper and onions. I think it has even become a comfort food for me, because, after an exhausting day (yes, vacation can be exhausting) of traveling and worrying and missing my honey, I just want to eat some scrambled tofu.
I feel like joining the drooling ranks of my 4 month old daughter and drooling over this picture. I promise; this stuff is good.
Easy Scrambled Tofu
- Heat 1/2 tablespoon oil in skillet for about 20 seconds before placing chopped onion and chopped bell pepper in pan.
- Sauté for 3-4 minutes, or until onion is nearly clear. Place onion and bell pepper in a separate dish and set aside.
- Crumble tofu with fork or fingers, and mix with seasonings. Add 1 tablespoon of olive oil, and cook in skillet, stirring every 30 seconds or so, for 6-7 minutes, or until edges of tofu become a slightly more golden yellow.
- Add onion and bell pepper to tofu mixture in pan, and serve hot.