Basic Tofu Scramble
I love a breakfast that can be made in advance and stored in the fridge. I always have a block of tofu pressing in the fridge, and it often is turned into scramble.
You can put any veggies you want in here, or none at all. You can also get creative with seasoning, or keep it simple with good old S&P. Turmeric is a must for flavor and that nice yellow hue!
Scramble is delicious served with homemade toasted bread or in a burrito. Served alongside coffee of course.
1 block tofu, pressed in a tofu press overnight
1/2 onion, diced
1 pepper, any color, diced
Handful of sliced mushrooms, roughly chopped
- Cut your tofu into a few big-ish pieces. Place into a bowl and mash with a potato masher. Sprinkle in turmeric until it is nice and yellow.
- Cook your onions and peppers with a tiny bit of olive oil. About 2 minutes into cooking, dump in your tofu.
- Cook all together, stirring often, until the tofu is cooked to your preference. I like mine soft and hardly cooked, hubby likes his very cooked.
- Add salt and pepper to taste.
Keeps in the fridge for a few days… mine is usually eaten by day 2.