OK, I’m ready to reveal how we scramble tofu in our little world. It might not fit everyone’s taste, but that’s the beauty of it. Add your own tweaks to suit your liking. We love this concoction.
It’s simple, really. Just get one block of super-firm tofu, drain it and dry it out to your preference. Then tear into big chunks. Heat some olive oil in a pan and soften some diced onions until translucent. Add tofu chunks to pan, then dust evenly with a light coating of salt, pepper, paprika, onion powder, garlic powder, a little turmeric and nutritional yeast. Stir until tofu is well-coated. The big chunks can be broken up into smaller chunks if they don’t break on their own. Let the tofu fry a little bit until lightly browned on most sides. Add a little more oil as-needed to avoid sticking. Once tofu is lightly browned, add a handful of mushrooms and a glop of earth balance. Stir, then let sit until mushrooms are soft. Lastly, add a dollop of dijon mustard and stir in well. Taste and adjust seasonings at the end, if needed.
If you want more nutrition, you can tear up some spinach and add at the end until wilted. I also like to eat tomato wedges on the side, and of course, with lots of sriracha. A nice variation is to serve in tortillas with salsa. In that case, I add one de-seeded jalapeno to the onions in the beginning.