This is a classic vegan staple. It is a great, healthy alternative to your morning scrambled eggs. And with the addition of the peppers, it packs in some heat, which I love.
At it’s most simple, this can be just silken tofu, turmeric, and cumin. But here I’ll share how I usually make the recipe.
- 12oz Silken Tofu
- 1 Poblano Pepper
- 1 Jalapeno Pepper
- 1 Red Onion
- 1 Tomato
- 1 Tbsp Cumin
- 2 Tbsp Turmeric
Finely dice the pepper and onions. Also roughly dice the tomato. Then in a large pan on medium heat, add some oil or water and saute the onion and peppers until translucent.
Add the tomato, silken tofu, and spices. Combine well until the mixture turns a bright yellow color from the turmeric.
Cook on medium heat to drive off liquid, breaking up the tofu as you go. Continue cooking until scramble there is no liquid in the bottom of the pan, but it is still moist. If necessary, adjust with water.
Once you have the scramble at the right moisture level, you are done! For a deluxe finish, serve it with some toast and salsa.
Tofu scramble works great as a breakfast burrito! When making it, continue cooking a bit longer to end with a dryer tofu scramble.
Then, wrap it up in a tortilla and fry the burrito up on a couple of sides for maximum crispiness.