I grew up on Fantastic Foods Tofu Scrambler. When I got into college, I couldn’t always afford to buy a box, so I started making my own. I would rely heavily on curry powder, nutritional yeast, and a bag of frozen mixed vegetables. Sometimes, I would throw in a little oatmeal, as a nod to the old Fantastic Foods mix. Since that time, I’ve gotten a little more dialed with my Tofu Scramble game, and thus, I bring you today’s recipe!
My husband swears that the best way to eat this scramble is on buttered toast with a thin layer of Marmite. In fact, he told me that I had to include this tip within this blog post, because I would be depriving anyone that decided to make this recipe without it. So, there you go! I also think it tastes fantastic with toast, but I do not always go for the Marmite. Do as you see fit!
There are two no chicken bouillon brands that I really like to use–Edward and Sons or Better than Bouillon. Both provide fantastic flavor without harming our animal friends, appear to be gluten free and are economically priced. I also love the way that collards, broccoli, grape tomatoes and peas work with this recipe. I almost feel like a tofu scramble needs broccoli; however, feel free to vary up the vegetables. For a variation, use zucchini, grape tomatoes, spinach and fresh basil with some vegan mozzarella shreds for an Italian Scramble. Or add scallions, black beans, grape tomatoes, cilantro for a Southwestern Scramble. Get creative.
1 small onion, chopped
2 garlic cloves, coarsely chopped
2 Tbsp olive oil
1 tsp turmeric
1 12 ounce package extra firm tofu, drained and crumbled
⅔ cup water
1 fake chicken bouillon cube or 1 tsp fake chicken bouillon paste
1 cup collard greens, chopped
1 cup broccoli florettes
¼ cup frozen peas
8-10 grape tomatoes, chopped
⅓ cup nutritional yeast
⅓ cup oatmeal
½-1 tsp hot sauce
½ cup vegan shredded cheese (I used Daiya Cheddar Shreds)
1. In a large skillet, add onion, garlic, olive oil, and turmeric over medium heat and saute until the onion is soft (~5-7 minutes). Then, add tofu, water, bouillon, collards and broccoli. Simmer without a lid over high heat for 5 minutes or until the water reduces in half and broccoli is cooked through (~5-10 minutes).
2. Stir in peas, grape tomatoes, nutritional yeast, oatmeal, and hot sauce. When peas are cooked through (about 1 minute of cooking), add grape tomatoes. If it still has a lot of water, stir in a bit more oatmeal (1-2 Tbsp). Top with vegan cheese and serve with toast.