Recently,Paul and I went to Snooze, a local restaurant, for their tofu scramble. They are open Saturday morning for breakfast, and they serve brunch on Sundays. The restaurant is always packed, and their food is fresh, well prepared, and incredibly delicious.
Every time I eat there, I try to savor every bite to envision the ingredients, so I can make it at home. It takes a few tries before I can figure it out, or maybe I just like it so much I tell Paul it takes a few tries (that’s how good it is).
The tofu scramble vegetables are easily detectible; its the seasonings that make the scramble different. Tofu’s porous consistency allows for it to absorb any flavors. Scrambles can be made in so many ways, I could probably make a different version every day for a month. Maybe I should try that challenge.
Today’s scramble was devoted tony Snooze breakfast. The last time I ate there, I tasted overtones of cumin; a hint of warm spice but not spicy by any means. As I took notes on my napkin (yes, I do that), a waitress came over and confirmed my suspicions.
So, off to Kathy’s kitchen I went to try to duplicate my favorite scramble; mine without any added oil or fat.
If the tofu is pressed properly, The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet, tofu takes on the flavors of whatever spices you use. In order to make the perfect scramble, not only do you need to press the tofu, but using a fork, you crumble it in a bowl. Then, add the Turmeric and other spices. The Turmeric turns the tofu yellow just like eggs, but no worries, it tastes like tofu.
Skinny Veggie Tofu Scramble has a unique flavor that is deep and earthy from the blend of savory spices.
- 1, 12 ounce package Extra-firm Tofu
- Press tofu until it is about an inch thick
- Using paper towels, press to release any extra fluids.
- Place tofu in a bowl.
- Using a fork, crumble tofu
- Add curry powder, cumin and nutritional yeast.
- Stir with fork; set aside
- In a medium sauce pan, boil 1/4 water; add kale, stir and cover. Cook until wilted.
- Drain kale and set aside.
- In a large skillet on medium heat, sauté onions and garlic until translucent.
- Add red pepper and jalapeño.
- Stir; cook for an additional 5 minutes.
- Add crumbles tofu mixture.
- Let cook a few minutes before stirring.
- Continue cooking while stirring every couple of minutes (about 5 minutes)
- Add zucchini, kale and tomatoes last; cook for another couple minutes.
- Serve with toast in a bowl or plate.
- Serve with a side of Sriracha
- Add 2 teaspoons curry powder for a deeper curry scramble
- Add 2 teaspoons chili powder to have a spicier scramble