• raven [he/him]@hexbear.net
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      1 year ago

      It’s pretty standard. I take some medium to firm tofu and crumble it up in a hot, dry, well seasoned cast iron pan and dry it for just a moment, then I add black salt (special salt that tastes like eggs), a little nutritional yeast, and some turmeric for color, as well as black pepper, garlic and usually some smoked paprika. Then when it’s cooked a little bit I like to add a little corn starch slurry to mimic a runnier scrambled egg.

      I usually have mushrooms, spinach, diced tomatoes, maybe onions in there too!

      • Hatandwatch [she/her, comrade/them]@hexbear.net
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        1 year ago

        Distilled down to the essentials mine is: 1- 12oz pack extra/firm tofu (also like the 14oz ones from KS). Only remove from the liquid, no need to drain Crumble by hand and heated for a few minutes medium heat, then add all at once for another minute~ish: ~1tbsp soy sauce 1tsp each turmeric, black salt, curry powder.

        Beyond that it’s just modifying to taste. I always saute some bell peppers and onions before the tofu. Makes two hearty portions and reheats well. Usually tater tots air frying in the background.

      • seitanic@lemmy.sdf.orgOP
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        1 year ago

        Tofu scramble is one of those things that blew my mind when I found out how easy it was to make. I haven’t even tried the black salt; it’s good with just salt, pepper, and turmeric. I’ll try it out when I find some, though.