I actually like tofu. Are you with me? I keep a block or two in the fridge because it’s a vegetarian protein that’s quick and easy to make. I typically season and bake tofu, but lately I’ve been making tofu scrambles.There’s a lot to love about a tofu scramble. You can load it up with veggies and season with your favorite spice blend. Tofu has a neutral flavor, and works well with everything from curry powder to chili powder to ras el hanout Moroccan seasoning.
To make this tofu scramble recipe, I sauteed a shallot and mushrooms until tender and then added crumbled tofu, Moroccan seasoning and some kale. Ras el hanout is a Moroccan seasoning blend made with spices like cumin, coriander, ginger, cinnamon, paprika and turmeric. It’s great in everything from roasted veggies to tofu scrambles. You can make your own ras el hanout or find it in the spice section of a well stocked grocery store.
Tofu Scramble with Mushrooms and Kale Recipe
1 package (12-ounces) tub-style extra firm organic tofu
1 tablespoon olive oil
1 shallot, chopped
1 package (8- to 10-ounces) fresh crimini mushrooms, sliced
1 1/2 teaspoons ras el hanout Moroccan seasoning
1/2 teaspoon fine sea salt
1 cup chopped fresh kale leaves
Drain and rinse tofu. Gently, but firmly press tofu brick to release excess water; pat dry. Use your hands to crumble the tofu into small chunks. (I crumble the tofu into a colander and let in drain while prepping the rest of the ingredients.)
Heat the olive oil in a large nonstick skillet over medium heat. Add the shallot and mushrooms; cook until tender and most of the liquid released by the mushrooms has evaporated. This should take about 5 to 7 minutes.
Stir in the crumbled tofu, Moroccan seasoning and salt. Cook and stir until the tofu is heated through and beginning to brown, about 5 to 8 minutes. Stir in the kale and cook 1 to 2 minutes more until wilted.
Serve immediately with your favorite table sauces like liquid aminos, tamari or chili sauce.
Makes 4 servings
Note: This tofu scramble does not and is not intended to taste like scrambled eggs. I consider it less of a vegan egg substitute and more of a way to eat delicious tofu. If you’re looking for an egg-ier tasting tofu scramble, try a recipe seasoned with nutritional yeast.
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