Tried and True Tofu-Scramble
I am not going to split hairs here. Finding a substitute for eggs, when transitioning to a plant-based diet, can be a major challenge. We know that eggs are full of protein, make us feel satiated, and are the mainstay for weekend brunch items. However, the process for egg production is typically cruel and unjust to the chickens with whom we share this planet. Luckily for us, tofu-scramble is a delicious alternative to scrambled eggs. This dish is also chock-full of protein, and can satiate even the most ravenous of humans. I have spent years perfecting this recipe, and now I share it with you. I often prepare this tofu-scramble for my omnivorous friends, who then ask where they can buy it at the market. Unfortunately, there is not a pre-packaged tofu scramble that I have come across at the market (yet), but this dish is easy enough, and fun enough, for even the most novice of cooks. You can also cook some now, and save an uncooked portion to cook up on another morning.
One block firm or extra-firm tofu (drained, patted dry and cut into large cubes)
2 TBS nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/2 tsp turmeric powder
1/2 tsp sea salt
1/2 tsp pepper (I use white pepper, but any pepper will suffice)
Place all of the ingredients into a large bowl. Use either a fork, or well-washed hands to mash, combine, and fully incorporate the ingredients into a scrambled appearance. Heat a non-stick skillet to medium heat. Spray a thin layer of oil or cooking spray onto the skillet. Add the tofu scramble to the skillet and heat until the edges slightly brown, and the scramble becomes more yellow in color throughout. Serve with toast, avocado, and any of your other favorite breakfast foods!