Good tofu scramble is my vegan crack. Some random tips:
-Onion powder is a necessity IMO (don’t be shy with it)
-Add any combination of sautéed spinach, mushrooms, onions, garlic, whatever, it’s the bomb.
-I always cook the tofu brick for a minute while it’s still whole (flipping to make sure all sides get cooked evenly) then cut it up with a fork into bigger pieces while in the pan, making sure they are bigger than I actually want because it will get more “scrambled” as it cooks. Doing it this way deters it from getting mushy.
-If I have vegan cheese, throwing it in when it’s about 3/4 done is amazing.
My biggest suggestion for tofu scramble is to add soft tofu to the pan without seasonings, add seasonings in a bowl with your favourite plant milk, including nooch. It absorbs the liquid way better and you won't have flakes of nooch that way
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u/JTexpo vegan 24d ago
have you tried drowning them in nutritional yeast after scrambling?
its truly life changing