Making Tofu Scramble is an easy breakfast home run.
Cuisine Brunch, Vegan
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Author Ligia Lugo
14ouncestofu, extra firm
8ouncesmushrooms, baby bella, sliced
¾teaspoonblack salt (Kala Namak) or regular salt
⅛teaspoonground black pepper
Press the tofu for at least 15 minutes to release all of the extra liquid. Break up into small chunks and set aside.
Add about 2 tablespoons water to a large skillet and heat to medium-high.
Add the mushrooms and begin to sauté for about 5 minutes and then add the diced onion. Sauté for 10 minutes.
Push to the side of the pan and add the tofu and all of the seasonings.
Start to sauté some more and mix well making sure all of the tofu is well covered with the turmeric and nutritional yeast. Break up the tofu, as needed with the edge of the spatula but leave small chunks.
When mixing is completed and everything is hot you are ready to serve.
If you need to set it aside a bit the tofu scramble will reheat in a microwave. Make sure it is in a large microwave-proof bowl.