Every vegan has their default tofu scramble recipe, I think. Mine has evolved over the years, shaped by my experiences. The basics are universal: tofu, oil, something to make it yellow, and ideally a cast iron skillet. I do not provide exact measurements for all ingredients; I cook intuitively and have no idea how much I use! But estimates are provided.
Ingredients:
- Tofu, firm or extra firm (one block)
- Extra virgin olive oil or coconut oil (at least a tablespoon, if not more)
- Salt and pepper, to taste
- Turmeric, ground (at least a teaspoon or more)
- Coriander, ground (at least a teaspoon or more)
- Black mustard seeds (just throw in a handful)
- Cumin seeds (just toss in a small handful)
- Zucchini, sliced rounds cut in half
- Chopped kale or other leafy green (optional)
- Red bell pepper, chopped (optional)
- Halved cherry tomatoes (optional)
Instructions:
- Drain the tofu and place it in a bowl
- Using clean hands or a fork, crumble it into medium sized crumbles
- Pour oil into the tofu
- Mix in the salt, pepper, turmeric, and coriander, coating the tofu with the oil and spices
- Heat some oil in a cast iron skillet
- Add black mustard seeds and cumin seeds to the heated oil and cook until the seeds start popping
- Add zucchini, chopped greens, and red bell pepper or cherry tomatoes to the skillet
- Add the tofu mixture
- Cook together until all ingredients are well-cooked (5 minutes? 10 minutes?)
Additions (if you can find them):
- Indian black salt (kala namak) has a sulfurous smell that is much like egg, and an alluring taste.
- Asafoetida (hing) is another great addition (but go easy on it, it is strong!).
