Tofu Scramble on Tortillas (V)

We were inspired by a trip to Butte, Montana’s Hummingbird Cafe and their tofu scramble breakfast, and that started us on a journey to find a great recipe for our own kitchen. It didn’t take long to find one, which we simplified and adapted to our own tastes. This is the easiest of recipes and it feels even more so, because you spread the work out over a couple of days. The first steps take just a few minutes. Final assembly right before eating no more than a half hour.

Day 1: Freeze a 1 lb. block of extra firm tofu.

Day 2: Thaw it.  This improves the texture of the tofu and makes it more “toothsome.” The result is worth an extra day. Then, drain and squeeze water from the block of tofu. When it feels almost dry, wrap it in a couple of layers of paper towel and set it in the refrigerator to get the rest of the moisture out of the tofu.

Day 3: In a ziplock bag, break up (crumble) the tofu into small pieces, so there are no chunks. Add the following ingredients:

2 Tblsp nutritional yeast

1/2 tsp turmeric

2 tsp soy sauce or liquid aminos

1/8 tsp cayenne pepper

1/8 tsp black pepper

Mix well, and leave in the refrigerator to blend the flavors 4-24 hours (ideally), although you *could* proceed with the rest of the recipe right away.

Next, heat about 1 Tblsp of mild oil (canola oil works well) into a large frying pan, and add:

1/2 onion, chopped

1/2 red bell pepper, chopped

half a large head of broccoli, chopped (more or less to your personal liking)

Saute, stirring frequently so nothing burns. When the onion is transparent and the broccoli starts to become tender, add the seasoned tofu. Continue the saute, stirring occasionally.

At this point, warm flour tortillas wrapped in foil to preserve their tenderness in an 350 degree oven. (We’ve tried all kinds of tortillas and flat breads, and we like flour tortillas best as they match the flavors in the tofu and vegetables.)

When the tofu is warm and the vegetables tender, and the tortillas warm, you’re ready to assemble.  Take the tortillas out of their foil pouch from the oven, and place 2 or 3 open onto a plate. Top with a moderate scoopful of the tofu/veg mixture. The scramble “tacos” are great as is, or with a hot sauce for extra spice.



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