Tofu has become part of my diet. It snuck in during the university years when I hit up the local Chinese restaurant. I allowed it into my home in the form of desserts and puddings. But until recently, I’d never made a Tofu scramble. I just didn’t understand it. I loved scrambled eggs. What would make me want to try a Tofu scramble?
There were two reasons that this happened to me. The first (and most important) is that X. has an egg allergy. As he cannot eat eggs, we have not been eating eggs. The second is that we’ve adopted a Plant Based diet and that has opened my eyes to a new world of possibilities. This tofu scramble is pretty good. I’ve served it in many forms, with differing spices and each time have enjoyed it. If you’ve never tried it, don’t be afraid. It’s tasty, easy and an excellent emergency dinner solution. I hope you like it!
- 1 lb firm or extra firm tofu, drained.
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp dijon mustard (sometimes I just do a generous couple of squirts from the container)
- 1/4 – 1/2 tsp cayenne pepper (depending on your heat preference)
- salt and pepper to taste
- 1/8 c dried parsley
- Preheat oven to 400 degrees.
- Prepare a baking dish with cooking spray. You can use a small 9X9 square pan or a pie pan. It’s up to you.
- Crumble drained tofu into a large bowl. Aim for small bite size pieces.
- Add dijon mustard, garlic and onion powders, cayenne pepper, salt and pepper and nutritional yeast (if using) to the tofu.
- Stir until combined.
- Add the parsley.
- Pour the tofu mixture into the dish.
- Bake in the oven for 20-25 minutes or until the tofu begins to brown.
- Stir once while cooking for even browning.
- This is one of the most versatile dishes we make. I have added chopped leftover sausage and tomatoes and served it for dinner. You can add fresh spices, sauteed mushrooms and any other vegetables you like. There are so many ways you can dress up this dish.
- I love fresh parsley in this but my parsley froze in the back yard and I didn’t have any on hand. Feel free to substitute fresh, chopped parsley.
- If you’ve never drained tofu, don’t fret! It’s very easy. Wrap your tofu in a clean kitchen towel and set on a cutting board on your counter. Layer another towel on top. Place a heavy book on top of the wrapped tofu and let sit for approximately 30 minutes. Unwrap tofu and use as instructed. I use an extra towel to protect my books but you might not be as concerned.
- If you’re feeling really ambitious feel free to chop some garlic and saute up some onions to throw in instead of the onion/garlic powder. This is a quick, easy version but it’s also delicious with a little extra effort added.