One of our favorite weekend breakfasts is tofu scramble. However, when we moved to Costa Rica I was disappointed to discover tofu was hard to find (we now have access to incredible tofu made by my friend). I was accustomed to spending $1.99 for a pound of organic tofu at Wegmans and now the only tofu I could find was silken or canned neither of which was organic. To add insult to injury, the canned version is $5.00 for less than a pound.
My oldest daughter suggested using silken tofu reminding me that it had a similar texture to scrambled eggs. Silken tofu is typically only used in puddings and pies but I took a chance and substituted the extra-firm cold tofu I usually used with a shelf-stable firm silken tofu. The result was a creamy and delicious tofu scramble.
When developing this method I used Colleen Patrick-Goudreau’s recipe as a starting point and added my own modifications to create the perfect tofu scramble. I hope you love it as much as we do.
Silken Tofu Scramble
2 Tbs. olive oil
1 medium onion, diced
3 scallions, chopped
1 tsp. minced garlic
10 mushrooms (any kind), sliced
1 (12 oz.) box of firm silken tofu, drained
5 stalks of swiss chard, or any other tender leafy green veg, chopped
1/2 tsp. turmeric
1 tsp. cumin
1/2 tsp. smoked paprika
2 Tbs. nutritional yeast
1/2 cup vegan cheese, any kind
1/4 tsp. salt (Kala Namak or black salt is best)
Heat oil in a large frying pan. Add onion and mushrooms and cook until onion is translucent. Add garlic during the last minute of cooking.
Add swiss chard, turmeric, cumin, smoked paprika, and nutritional yeast and cook until spices are fragrant and chard has thoroughly wilted.
Crumble drained tofu into the pan and stir to thoroughly combine. Cook for 5-8 minutes until tofu is heated through. Add vegan cheese and stir until melted. Add salt and pepper to taste.
Makes 4 servings.