Vegetarian "Egg" Scramble
Most of the preparation time for this vegetarian version of scrambled eggs comes from draining the tofu. If you drain the tofu ahead of time (storing it in the refrigerator), this easy dish can be ready in under 10 minutes.
Preparation time: 20 minutes
Cooking time: 5–7 minutes
INGREDIENTS | SERVES 4
- 12 ounces extra-firm tofu
- 1 teaspoon turmeric
- 1 teaspoon dried dill
- ¼ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons nutritional yeast
- 1 teaspoon bottled minced ginger
- 2 tablespoons minced onion
- 1 tablespoon vegetable oil
- 2 tablespoons soymilk
Drain the tofu and cut into ½-inch cubes. Place the cubes in a bowl and use your fingers to crumble and break them up until the tofu has the texture of scrambled egg.
Stir in the turmeric, dried dill, garlic powder, salt, pepper, nutritional yeast, minced ginger, and minced onion.
Heat the oil in a skillet over medium-high heat. Add the crumbled tofu. Cook, stirring the tofu continually, for about 2 minutes, then stir in the milk.
Continue stirring until the tofu has a light, fluffy texture, adding more oil as needed.
The Vegetarian Version of Scrambled Eggs
The two key ingredients in vegetarian scrambled eggs are nutritional yeast and turmeric. An inactive yeast fortified with vitamins, nutritional yeast adds a savory cheese and nutty flavor to the dish. Turmeric, a spice frequently used in Southeast Asian cooking, gives the scrambled tofu a golden yellow color similar to regular scrambled eggs.
