I have tried plenty of tofu scramble recipes, both at home and at restaurants, and honestly, most leave something to be desired. Tofu is a great base, but it’s just that – a base. Like most foods, preparation is key. This recipe uses a simple combination of oils, spices and one “secret ingredient” (nutritional yeast!) to create an extremely flavorful and satisfying dish. Tofu scramble is perfect for a protein-packed weekend breakfast or brunch, but also makes an excellent dinner!

Ingredients:
For the tofu:

• About 14 oz of firm or extra firm tofu
• 3-4 T tamari or soy sauce
• 2 T toasted sesame oil
• ¼ cup nutritional yeast
• ¼ tsp garlic powder
• ¼ tsp sea salt
• ¼ tsp tumeric
• ½ tsp ground cumin

For the vegetables:

• ½ a medium yellow onion, diced
• 2 cups of broccoli florets, chopped into bite-sized pieces
• 5-6 large sun-dried tomatoes, chopped into small pieces
  (the kind that are lightly seasoned, packed in olive oil – don’t use the dry ones!)
• 2 cups of washed baby spinach
• Additional sesame oil, soy sauce and nutritional yeast for sautéing (to taste)

Preparation:

1. Whisk together soy sauce, sesame oil, nutritional yeast, garlic powder, sea salt and cumin in a large mixing bowl. Set aside.
2. Drain and press any excess moisture out of the tofu between paper towels or clean cloth towels.
3. Break/crumble tofu into bite-sized pieces and stir into the mixture of oil and spices until lightly coated. The tofu should soak up the mixture and be yellowish or tan in color. Add a bit more oil, yeast and soy sauce for extra flavor or if the mixture seems too dry.
4. Lightly oil a large skillet and cook tofu over medium-high heat for about 10 minutes, flipping occasionally for even browning. Each side should be lightly browned – under-done tofu will be too mushy, so don’t be afraid to cook it until the texture is right! Set aside.
5. Add about 1 tsp of sesame oil to the bottom of another skillet. Add onions and cook until soft and lightly browned.
6. Add broccoli, spinach, sun-dried tomatoes, 2 tsp of soy sauce, and 2 T of nutritional yeast (or more, to taste). Stir to combine and cook covered for about 5 minutes or until broccoli is cooked to your liking.
7. Stir cooked tofu into vegetable mixture, heat for a minute or so to combine, and serve.

Makes about 4 servings, depending on appetite and side dishes!