Most tofu scramble recipes require a handful of spices, both to give the tofu flavor and to make it yellow. Some people, myself included, may prefer a more natural-tasting tofu scramble. I was inspired by the "Vegan Popeye" tofu scramble from the Rutherford Pancake House in Rutherford, NJ, whose vegan menu items are worth checking out if you're in the area.
• 1 (14 oz.) package of firm tofu, crumbled
• 1 cup of cooked, chopped spinach
• 3-5 button mushrooms, roughly chopped
• 2 cloves of garlic, roughly chopped
• 1 tablespoon of canola oil
• Pinch nutritional yeast, onion powder, salt, and pepper, if desired
HINT: Make sure everything is chopped and ready before you begin cooking! I have made the mistake of chopping as I go, which will cause mayhem unless you are some kind of pan-frying superhero.
1.) Heat up the oil in a pan, then add the garlic. Cook 1-2 minutes or until brown. Do not overcook; it will make your dish bitter.
2.) Add the chopped mushrooms and cook a minute or two longer or until browned, giving it a few good stirs to make sure each piece cooks equally.
3.) Add the crumbled tofu and stir well. Cook 2-3 minutes. If the spinach is stuck together, use a fork to separate it before adding it to the pan.
4.) Add the spinach, and make sure it is divided evenly throughout the tofu. Sprinkle in the nutritional yeast, onion powder, salt, and pepper to taste. If you want your dish to look yellow and you like nutritional yeast, add more gradually, stirring each time until it reaches your desired color.
5.) Cook until the tofu is lightly browned or reaches your desired consistency. Make sure to keep stirring and scraping from the sides so that it cooks evenly.
I find this very tasty, and it is also healthy and fully customizable. If you do make it, send me the photos. I love drooling over good vegan food photos!