Scrambled Tofu (Vegan With A Vengeance Version)
The OG vegan scrambled tofu — onions, mushrooms, garlic, turmeric, and nutritional yeast. One of the first recipes on theppk.com and still the one some circles swear by.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped into ½-inch chunks
- 2 cups cremini mushrooms thinly sliced
- 2 to 3 cloves garlic minced
- 1 pound extra-firm tofu drained
- ¼ cup nutritional yeast
- 2 tablespoons freshly squeezed lemon juice
- 1 carrot peeled (optional — grated in at the end, mostly for color)
Spice Blend
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme crushed between your fingers
- 1 teaspoon ground paprika
- ½ teaspoon ground turmeric
- 1 teaspoon salt
Instructions
- Mix together the spice blend ingredients in a small bowl and set aside.
- Heat a large heavy-bottomed pan, preferably cast iron, over medium-high heat. Add the oil and sauté the onion for about 3 minutes, until softened. Add the mushrooms and sauté for 5 minutes, until soft and lightly browned. Add the garlic and sauté for about 30 seconds, until fragrant. Mix in the spice blend. Add ¼ cup water to deglaze the pan, scraping the bottom to get all the garlic and spices up.
- Crumble in the tofu and mix well using a thin metal spatula. Don't crush the tofu — just lift and mix it around. You want it to stay chunky. Cook for about 15 minutes, stirring occasionally and adding splashes of water as needed to keep it from sticking. Lower the heat a bit if it's sticking too much.
- Add the nutritional yeast and lemon juice and toss to combine. Grate in the carrot if using and fold in. Taste for salt and serve.
Tried this recipe?Let us know how it was!
