I've been "dabbling" with plant-based food for a couple of years or so but it has only been in the last year that I finally decided I was going to try tofu. I have used it in a recipe that creates a ricotta-like cheese in a pasta dish and I have baked it to use in stir-fry. My family loves both recipes (I am not so crazy about the baked yet but I'll keep trying). So, with more determination, I recently (in the last few months) decided to go for the tofu scramble - win!!!
We love it, oh yes we do! I would have NEVER thought I would say that about tofu, but it's true. Combined with the right ingredients it has a delicious taste; and while it looks like scrambled eggs and has some what of a eggy taste (thanks to the black salt), it isn't exactly like scrambled eggs. Might I say it is a tad bit better? I think so!
Here's how I did it step by step - this is the Happy Herbivore recipe I used.
Spinach and onions aren't in the original recipe but they are SO good added to the scramble. I chopped them first so they would be ready to go.
I added the tofu and all the ingredients to my poor excuse for a skillet, turned on the heat and started mashing the tofu and mixing the ingredients. Once it is heated through, it is basically through.
But first I had to add my spinach and onions and let it cook for a few minutes.
Oh my, doesn't this look good? I wrapped my scramble in a warm tortilla and topped it with a little Siracha sauce. I have some more tofu. Maybe I should make one for dinner as well...