Sunday, September 11, 2011

Scrambled Tofu

I try not to rely too heavily on processed soy products (soy burgers and alternative meat products made from soy) but they are good to have on hand for quick meals.  I also don't depend on tofu as my sole source of protein but I always keep a block of it in my fridge.

One of the best ways to prepare tofu is to scramble it, like eggs, in a frying pan. It cooks up beautifully and if you add tumeric for color, it will look exactly like scrambled eggs. Tofu is basically tasteless so it immediately adopts the flavors with which it's cooked or seasoned.   If you play around with different spices, add lots of veggies like chopped fresh onions, garlic, peppers, spinach or even some meltted veggie cheese, no one will ever guess they are not eating real eggs!

Here is a basic recipe for scrambled tofu. Add whatever you want to the mix to make it special. I love adding onions, peppers and a spoonful of mild salsa. Sometimes I make this for breakfast, pile into a whole wheat wrap and roll it up. A delicious, healthy, Cynfully Good meal on the go!

  • 1 pound firm or extra-firm tofu
  • 3 tbsp nutritional yeast
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp salt


Drain excess water off of tofu and place it in the center of a non-stick or greased skillet. Using a spatula, break tofu up into thick cubes. Cook over medium-high heat for 3-4 minutes, until the tofu releases its water. Add remaining ingredients, stirring to combine. Continue to cook and stir for another 5-10 minutes, breaking tofu chunks into smaller pieces so the consistency resembles scrambled eggs. Add a splash of non-dairy milk or lemon juice if the tofu starts to dry out or stick to the skillet. Once the tofu has the right consistency, is yellow in color and is thoroughly warm, add additional salt and pepper to taste and serve.

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