#scrambled tofu

Wombat Cafe / Mornington, Victoria, Australia

Scrambled tofu (yup, it’s vegan): Olive oil, turmeric (makes it yellow and gives it a great taste), salt, pepper. Scramble in a bowl and then pan fry with a tiny little bit of oil.

This is something I used to hate as a baby-vegan. Like with a passion. It was basically heated up tofu mashed together and I didn't realize until I tried making it myself with newer recipes that the regular restaurants I tried just didn't know how to handle tofu. And now I LOVE it! Like can demonlish a whole block in a day and want more.

So...this is how you make DELICIOUS tofu scramble.

Get the medium/firm tofu. The ones that come in a little white tub with liquid around it is fine. I don't mess around with any pre-freeze or weigh it down with paper towels and books...it's a waste of time and paper towels. Cut that bad boy into little cubes and squeeze it! Like with your hand. Just hold it over the sink and think about someone you hate and pretend like you're strangling them. Get as much of the water out as you can and it doesn't matter what it looks like....it's going to get mashed up anyway.

Heat up some oil in a pan and toss the weird mash in.

I immediately add a good helping of nutritional yeast. This is a necessary thing, and I find it works better if I add it early so it has time to cook down. I'm not a fan of the smell of it raw, but after it's cooked down into the tofu? Ugh, delicious. I also add some garlic powder, onion powder, black pepper and salt. Tofu soaked up a lot of salt and I find I end up adding more most of the time. If you have that special black salt stuff that tastes eggy that's a bonus, but I usually stick to regular.

Let it cook and keep tossing it. Break up any pieces of tofu that survives the strangling and add more oil if it gets too dry.

I like to add some vegan mayo at the end, but everyone might not like. It gives it more of an egg-salad texture that I prefer.