It took me a REALLY long time as a vegetarian/vegan, to finally get into tofu. I have been vegetarian for 5 years, and a vegan for an additional year. That's 6 years of eating tofu ONLY when I went out and it came with my meal. On a random trip to Trader Joe's one day, I decided to get tofu. I ended up looking up an easy recipe online and created just soy sauce (gluten free) soaked tofu blocks, grilled on a skillet. It was AMAZING. It actually reminded me and tastes just like chicken. It got me thinking, 'oh crap, what else could I make with tofu?' And here we are.
For the longest time, I noticed people would make tofu scramble. I never really thought anything about it, and never attempted it, but after my amazing success with the tofu previously, I was dedicated to trying it. ShopRite had tofu for only $1, and I stocked up on a bunch of different ones (firmness wise), and told myself I would attempt different things with it. Well, the first time I made tofu scramble came out so successful, that I became ADDICTED. And you will to.
I will say this, I find that the soft tofu is best for scramble as it crumbles better, so make sure that you get the House Food Tofu in soft or firm, for best results. I have photos to showcase the process, and I'll break down the ingredients, but I don't have measurements, because I'm the type of person that just taste tests as I go along.
Let's get to it!
First, I start by wrapping the tofu in a thick towel, and squeezing the water out by pressing down the skillet. You don't want the tofu to have excess water, so remove and squeeze as much as you can.
Once that is done, you can start crumbling up the tofu, as small or chunky as you'd like.
I then added salt, and Trader Joe's chile lime powder. This is one of the main ingredients here. I usually use fresh black cracked pepper, but this brings a whole new level to my tofu. On the side, not picked above, I cut up some pieces of green pepper to add, and opened a can of black beans. You can add any other vegetables you'd like, but remember that tofu takes the flavor of what you give it. I think if you are to do onions, make sure you grilled them separately.
I spray my skillet with coconut oil spray, and add my seasoned tofu, black beans and green peppers. I consistently stir and flip the tofu, so that it doesn't over cook on just one side.
I had left over Soy-Rizo from Trader Joe's, so I'm going to break down how to make that as well. If you've never tried it before, you are missing out and you are going to fall in love. But please note, it is SPICY. So while the tofu is cooking, you can peel half of the soy-rizo and place it on a small skillet. Season it with chipotle powder, fresh cracked black pepper and salt. If you want to skip the spice, add some garlic powder instead. The soy-rizo is really quick to make, so just cook it until it starts blackening a bit.
Once you have the perfect color for the tofu scramble (think of the yellow with real egg), you can either put some of your favorite shredded cheese, or break pieces of your favorite cheese. I used the Chao Tomato Cayenne, because it's freaking delicious. I stir it in a bit, so that you don't have clumps of cheese.
Once all of it is officially cooked, and trust me, you'll know when it's right, turn the stove off and start placing your meal.
I made mine all pretty for the photo, but I just end up mixing the soy-rizo, with the tofu and salsa. Speaking of salsa, I LOVE the Casa Mamita Organic Fire Roasted Salsa from Aldi. They have 2 other flavors, Chipotle Lime and Pineapple, but this one is my favorite.
So there you have it. You can add, and replace anything really, but this is my go to favorite way of making tofu scramble. I've even made these into breakfast taco's with corn tortillas.
If you end up trying this recipe, let me know what you thought. And if you have any recommendations for tofu, leave them below!