I used to eat eggs every morning. I love eggs, and honestly that was one of the hardest things to give up. I gave a few different tofu scramble recipes a shot and to be honest I thought a lot of them were awful. This one is the best I have found, and is from my favorite: Isa Chandra Moskowitz. If you like dry eggs I would suggest using extra firm tofu, but if runny eggs is your thing I've found vacuum packed firm silken tofu works great.
Ingredients
1 Tbsp Olive Oil
1 medium sized yellow onion, chopped however you prefer
2 Cups of your favorite mushrooms, I like portabella or cremini
2 to 3 cloves of minced garlic
1 green pepper chopped
1 pound of tofu, extra firm or firm silken, drained
1/4 Cup Nutritional Yeast
Juice of 1/2 lemon
Spice Blend:
2 tsp ground cumin
1 tsp dried thyme, crushed
1 tsp ground paprika
1/2 tsp ground tumeric
1 tsp salt
Heat the oil in a skillet over medium-high heat. Saute the onions for 3 minutes until softened; add the mushrooms, saute for 5 minutes; add the garlic, saute for 2 minutes. Add the spice blend and mix it up for about 15 seconds. Add 1/4 cup water to deglaze the pan, scraping the bottom to get all the garlic and spices.
Crumble in the tofu and mix well. Don't crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find that the tofu is sticking. Add the lemon juice. Add the nutritional yeast and mix it up. If the mixture is sticking to the pan, add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
Serve while hot, I like to put out salsa, hot sauce, and guacamole mmmmm.
Recipe from Vegan with a Vengeance by Isa Chandra Moskowitz
