Scrambled tofu isn’t exactly scrambled eggs, but it sure is amazing! I like to buy the organic firm tofu that is in a plastic water-pack package at the grocery store. It makes the best texture for scrambled tofu! My favorite way to eat scrambled tofu is over quinoa, millet, or rice. My husband loves eating it with potatoes.
- 1 lb tofu firm or extra firm
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp lemon juice
- 1/8 tsp turmeric
- 1/2 tsp sesame oil optional
RINSE tofu in water. Drain.
BREAK tofu into bite-sized chunks and place in a small skillet.
SPRINKLE remaining ingredients on top.
TURN stove on high, until tofu begins to simmer.
TURN down heat to medium and SIMMER until most of the water has disappeared (approximately 3-5 minutes).
TASTE to make sure there is enough seasoning in the tofu. (Do not cook it so long that the tofu becomes dry and crumbly.)
SERVE immediately OR refrigerate.