I'm a little late on the scrambled 'fu bandwagon. Oh well.
Mostly I make all my scrambles starting out the the same way. Extra firm tofu, drained and pressed. A preheated cast iron skillet with about 2 tbsp of oil in the pan. I crumble the tofu straight into the pan. Then I add some turmeric, for that eggy color, paprika, garlic powder, salt and pepper. From there, I can make it any way I want to. This morning I made "Ham & Eggs" with chopped up pieces of the "Ham" from the Split Pea and "Ham"burger recipe.
Other ways I enjoy my 'fu?
- With grilled onions and mushrooms
- With sundried tomatoes and spinach
- With NOOCH!
- With imitation bakin bits
- In a breakfast burrito...