Because of it’s practically tasteless flavor, tofu is a the perfect canvas for creating whatever flavor you want. Just a few spices and this simple ingredient make these Tofu Scrambled Eggs (of course, eggs in parentheses) taste buttery and creamy and well…almost egg-like. But without that gross smell they leave behind on plates. What? Is it just me that can smell that? Blech. Have any guesses as to what that simple ingredients is (that is if you haven’t already skipped to the recipe and figured it out)?
It’s vegetable broth. Oops, did I ruin the surprise? Sorry. I’m terrible at surprises.
Tofu Scrambled Eggs!
(That’s called enthusiasm)
Now back to the broth technique. Allowing the vegetable broth to absorb fully into the tofu does two things: 1). It imparts delicious, flavorful flavor (a bit redundant?) into the tofu; and 2). Adds a creamy texture to the tofu. Ahhhhh, we are getting closer to eating Tofu Scrambled Eggs aren’t we? All you need now is a slice of toasted gluten free bread (you can try making this homemade version), a cup of fresh fruit and a glass of orange juice. Oh and coffee too…but that’s a given.
- Drain the tofu from the water.
- Heat a medium nonstick skillet (if you don't have a nonstick skillet, please make sure your pan is well-greased) over medium-high heat. You can a little knob of nondairy butter too regardless for an even creamier taste.
- Add tofu and spices together. Using a spatula, cut up the tofu in the pan to look like scrambled eggs.
- Once incorporated, add the vegetable broth (1 tablespoon at a time) bringing the broth to a boil and allowing to fully absorb into the tofu each time.
- Remove from heat and season with sea salt and pepper as desired.
Oh, you’re still here? I was just cleaning up. I thought for sure you would be gone by now, making yourself some tofu scrambled eggs.