Now, tofu scramble recipes are a dime a dozen. The one here isn't anything super special but gets extra vegan street cred for being from the Bon Appetit website.
The key to a good tofu scramble is getting the right the texture (firm) and moisture content (dry). I buy extra firm tofu and press it for 24 hours in my amazing tofu press, draining off the water a time or two in the process.
After that the tofu can be cubed and then smashed with a potato masher or ricer to get a sort of scramble-like consistency. Adding turmeric will give your tofu an "eggy" color and, well, it's an amazing anti-oxidant, too.
After sautéing the tofu and spices (cumin, basil, coriander) for a little bit you're pretty much done. Sometimes, I like to add a can of black beans to get more mileage / servings out of it.
You can serve your scramble with any manner of accessories. Here I've got a tortilla, sautéed onions / garlic, pan-fried and diced Boca burger for a meaty flavor, fresh tomato, the black beans we spoke of, vegan sour cream, and diced green chiles.
This is a delicious breakfast that's high in essential amino acids and easy on the animals.
