Back when I was in college (literally a year ago but it seems like forever), my roommates and I frequented a nearby diner, the Crow’s Nest, which, lucky for us, was open all night on the weekends. We’d trot over there at 3 in the morning after a night of partying (not really, unless partying is watching movies and snacking on Sour Punch Straws) and I always got the tofu scramble. It was always hot and delicious with a plate of potatoes and toast on the side. Now that I’m an old alum with a full-time job from 8-5, I don’t really have the energy for 3 a.m. scrambles. And I have the kitchen to make it on my own, so why not do just that?
The recipe I made this morning is definitely a keeper, so I thought I’d share it with you. I used a technique I learned from jae steele’s Ripe from Around Here to marinate the tofu in tamari soy sauce and minced garlic first before cooking it up. I also used the spice blend found in the basic scrambled tofu from Isa Chandra Moskowitz’s Vegan Brunch.
- 1 1b. firm tofu, drained and crumbled
- 3 tablespoons tamari soy sauce
- 3 garlic cloves, minced
- 1 cup chopped broccoli (other veggies would work too)
- 1 tablespoon coconut (or olive) oil
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon turmeric
- 1/4 cup nutritional yeast
- salt, to taste
- fresh black pepper, to taste
- Marinate tofu in soy sauce and garlic for a few minutes (up to 30).
- Over medium high heat, sauté broccoli in coconut (or olive) oil for about five minutes.
- Add tofu and marinade. Add spices and nutritional yeast and incorporate. Sauté with a metal spatula for about 10 minutes more, until most of the liquid has evaporated. Taste for salt and pepper. Serve warm with potatoes on the side.