Tofu Scramble and Dont be a Player Hater!

Hi everyone. Are you a peace loving, kind person who is judgmental when it comes to tofu? Please don’t judge a tofu by its blandness and slimy texture. Tofu can be firm or soft and picks up the flavor of anything you cook it with. It is a great source of protein when you are trying to avoid meat.

My frined Dina, a dietician, posted her tofu scramble recipe on her blog today because I have been begging her for it for a year. Here is her blog:

I hope you enjoy her dish as much as I do.

Tofu Scramble:


2 lbs firm tofu, pressed and drained
1 tbsp trans-fat-free vegan tub margarine (I like Earth Balance) or veggie broth or water for sauteeing
1 small or 1/2 large onion, diced (about 1 cup diced)
2-3 small bell peppers (it’s nice to use 3 different colors), diced
***SECRET INGREDIENT!!!*** 1/2 package soy chorizo (available at Trader Joes)
1/4 cup nutritional yeast
1 cup Daiya cheese (I usually use Cheddar but if I’m doing a Tex Mex Scramble, I’ll use the pepper jack. The Mozz is good if you’re in an Italian mood.)
1 tbsp turmeric
2 tsp cumin
2 tsp seasoned salt (MSG free)
1 ripe tomato, chopped
1. Press the tofu by taking it out of the package, setting it on a large flat plate, and placing a heavy pot of water on top (balance carefully now!). The longer you do this, the firmer the result. I tend to do it for 5-10 minutes, or longer if I have a lot of “wet” add-ins.

2. Heat the margarine or broth or water over medium heat. Add the onions and peppers and saute until they start to get soft, about 5 minutes.

3. Add the tofu. Break it up with a spoon in one hand and fork in the other, as you mix it with the veggies. Try to leave a few bite-sized chunks so it’s not all crumbs.

4. Add the chorizo and carefully incorporate. Warning, this step can be messy.

5. Sprinkle the yeast, cheese and spices evenly over the mixture and saute until it’s one uniform color (you might need to add more turmeric) and the cheese is melted.

6. When it looks and tastes done, add the tomato and fold in and keep it on the heat for another minute or two.

Serve with whole wheat toast for a fabulous brunch. Also a GREAT filling for a wrap!

Again! Don’t be shy! Other than leaving the burner on high and going to the movies, it’s virtually impossible to mess up this recipe. Experiment!


2 Responses

  1. Judgemental. Funny way to put it Alma! I think your hit the nail right on the head with that one. So true with tofu. I love how you have a throught provoking message in all of your blogs.

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