Ingredients
2 tsp. ground cumin
1 tsp. dried thyme
1/2 tsp. smoked paprika
1/2 tsp. ground turmeric
2 tbsp. extra-virgin olive oil
1 lb. extra-firm tofu, drained for 30 minutes and torn into bite-sized pieces
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
2 tbsp. nutritional yeast (optional)
cilantro leaves, for garnish
Preparation
Step 1In a small bowl, combine cumin, thyme, paprika, and turmeric. Add 3 tablespoons water and whisk to combineStep 2In a large skillet over medium heat, heat oil. Add tofu to skillet in an even layer, season with salt and pepper. Let cook undisturbed for 7 to 8 minutes, until undersides are golden. Step 3Add garlic to skillet, and stir into tofu. Cook until fragrant, 1 to 2 minutes, then add spice mixture and nutritional yeast if using. Stir to incorporate all ingredients, then continue cook, stirring occasionally, for 2 to 3 more minutes, until all water is evaporated and spices are fragrant. Step 4Season to taste with salt and pepper to taste, garnish with cilantro, and serve immediately.
Be Firm When choosing your tofu, go for firm or extra-firm. Avoid silken and soft at all costs, because their delicate structure won’t withstand the pressing process or the sear. Medium tofu might work in a pinch, but you chance a more crumbly result the softer the tofu is. You Gotta Drain Your Tofu We want our tofu dry enough to be able to develop a nice crust while searing, but not so dry that the resulting scramble is tough and chewy. To achieve this, we recommend draining your tofu for at least 30 minutes, and no longer than 1 hour. You can buy a tofu press, or you can use this simple method: wrap your tofu in a kitchen towel, place on a cutting board, cover with an inverted plate, and weigh down with a large can. Flipping the tofu halfway through your pressing time is also a great way to evenly dispel moisture. Don’t Go Crazy On The Crumbling To achieve that crispy-on-the-outside, creamy-on-the-inside texture, our pieces need to be on the bigger side. Try to aim for pieces around an 1 1/2" in length, but don’t sweat it if you have some smaller crumbles in the mix—they’ll add a nice variety of textures to the final scramble. Salt Is Your Friend We’ve all heard someone say “tofu is boring”. Boring? No. But, under seasoned? Often, certainly. No matter if you’re making a tofu scramble, baked tofu, or stir-fried tofu, you gotta be generous with the salt. As soon as it hits the pan, season it well, and taste along the way, adjusting for your preference. Oil Is… Also Your Friend Since we’re going for a golden sear and not a charred crust, be sure to keep your pan coated with fat. We dig olive oil for this recipe, but vegetable oil or refined coconut oil can also be used. Pan looking dry? Add a glug of olive oil and keep cookin’! Add Veggies Make mom proud and eat some more veggies! Yes, the cilantro technically is a green leaf, but we’d recommend going with a substantial serving of fiber and nutrients. We have many vegetable recipes to choose from, but if you want any pointers, we’d highly recommend pairing this scramble with a simple spinach salad, leftover roasted vegetables, or simply serving it on some crisp lettuce for a vegan twist on chicken lettuce cups. These make for a great traditional American breakfast, alongside toast and eggplant bacon, but they’re also killer in breakfast burritos, tacos, and sandwiches. You could even put them in fried rice! Leftovers store well in the fridge for up to 4 days, but we don’t think they’ll last that long. Made this? Let us know how it went in the comment section below!
