Eggless Scramble (Scrambled Tofu)

Scrambled tofu

Served here with 2 each sliced and fried mushrooms and sweet/slightly hot small peppers, on warmed corn tortillas. One of many variations that has had me eating this almost daily for 2 years now!

The problem with a gluten free diet is that most of the baking can’t be done without the help of eggs (so far!) We can get through eggs at an alarming rate if I go on a cooking binge, and I can’t help thinking that’s not healthy. This means that I’ve adjusted where I eat eggs in order to rationalize the number that we get through, so I avoid eating eggs as themselves. As it happens, my kids and I prefer this to scrambled egg any day of the week. It doesn’t taste garlicky (unless you up the onion and garlic powders like daughter #1 does); the onion and garlic powders are there to give the tofu a savory flavor. Serves 1 medium sized woman for breakfast. šŸ™‚

1 tsp Earth Balance margarine, for ‘frying’ (and flavoring)
1/8 tsp dried garlic powder (optional)
1/4 tsp dried onion powder or 1 tsp dried onion granules
1 tsp nutritional yeast
1/4 tsp salt
1/16 tsp pepper
4 ā€“ 5 oz firm tofu, drained but no need to squeeze dry

Melt the margarine in a small frying pan and warm the seasonings in it.
Add the drained tofu, and mash thoroughly with the back of a fork. The idea is to get it to resemble well-set scrambled egg.
Heat on high until it reaches the dryness that you like.
Serve as is, or on a slice of gluten free toast, or wrapped in a GF tortilla.

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One thought on “Eggless Scramble (Scrambled Tofu)

  1. iamdragongirl says:

    I LUV ur tofu scramble

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