Prep 5 mins
Cook 0 mins
This is inspired by the "Tofu Scrambler Seasoning Mix" by Fantastic Foods (but with a lot more flavor and no wheat). 1 batch will season 7 boxes of extra-firm silken tofu, each of which will serve 2-4 hungry breakfast eaters, depending on what else you serve with it. Keep on hand for an easy Sunday brunch; Perfect for camping; In a pretty jar, it makes a nice gift for anybody who can't eat eggs (vegans, people with high cholesterol, etc).
- 236.59 ml quick oats
- 118.29 ml nutritional yeast
- 29.58 ml dried onion flakes
- 14.79 ml mustard powder
- 14.79 ml dried parsley flakes
- 4.92 ml garlic powder
- 4.92 ml paprika
- 4.92 ml crushed red pepper flakes (or more)
- salt and pepper
- Mix all ingredients in an airtight jar or Ziploc bag.
- To serve: Heat 1 tablespoon oil in a skillet. Crumble 1 12 oz. box of extra-firm silken tofu into a large bowl and mix in 1/4 cup (or more) Scrambled Tofu Mix. Mix until tofu is well coated, but do not mash the tofu too much. A plastic spatula works best. You want it to resemble the texture of scrambled eggs. Add to skillet and brown. Serve with salt, pepper, hot sauce, and extra nutritional yeast, if desired. Attach instructions to jar if giving as a gift.
- You can add any veggies you like. Simply sautee them before adding the tofu mixture to the skillet or use cooked, leftover veggies.
Excellent. My newly vegan husband said "I thought it was eggs but then I remembered." Served in tortillas with black beans, topped with salsa, fried potatoes on the side. Definitely will be making this often! Thanks.
And here I thought making tofu scramble couldn't get much easier - you've managed to do it! This is great Prose, I wasn't sure about the oats, but they're the perfect addition. I really like the flavour the mustard powder gives it, which isn't normally in tofu scramble recipes. Having made scramble a lot lately, I'm thrilled to have this on hand - and made it exactly as written except for adding a tsp or two of turmeric...I like the colour and all it's healing powers. I used firm tofu and found it a little dry, (I probably skimped on the oil). My usual preference is to use medium firm, and I think the extra liquid would work with the oats really nicely. Thanks for another keeper Prose!!