How to Make Tofu Scramblers
image by photo by Wonderyort, http://www.flickr.com/photos/sharontroy/3605465633/
Similar in taste and texture to scrambled eggs, tofu scramblers are one of the most versatile options for vegan and vegetarian breakfasts. Tofu takes on the flavor of the herbs and spices with which it's cooked, which makes the options endless. Whether it's a curry scrambler, breakfast burrito or just a tossed vegetable scramble--tofu scramblers are slowly becoming an easy and quick addition to any breakfast menu.
Take the tofu out of the package and drain it well. With a paring knife, slice it into one-inch cubes and crumble it up with a fork or use your hands. Make sure it stays chunky; this is a key point when frying it.
Add a one-half tsp. of olive oil to your skillet, and heat it. Once the olive oil is hot, add the crumbled tofu and fry on medium high for 5-7 minutes. Let it get brown on the outside.
Add your desired vegetables. If you are using mushrooms, wait to add them after the other veggies have cooked for a few minutes. Add rosemary and any other herbs you'd like to experiment with. Common spices are curry, cumin, turmeric and thyme.
After the mushrooms have been added, cook this mixture for 2 to 3 minutes longer until they become tender, and then remove from the heat. Crumble the cheese or soy cheese over the pan, and cover while you warm the tortillas.
Microwave your tortillas for 30 to 45 seconds on low power, or heat in a skillet just until they are warm.
Add the tofu mixture to each tortilla and place a spoonful of salsa over the top, fold, and serve with sour cream and guacamole. Complete your breakfast with toast or hash browns to go with your tortilla.