The tofu scramble is a meal of simple, versatile, and the fact that it’s almost foolproof make it a great recipe for new vegans and a tried-and-true favorite for longtime vegans. Black salt is great for giving your scramble a sulfuric, eggy taste; nutritional yeast adds just the right amount of nutty cheesiness. This recipe is my favorite scramble with a Mediterranean twist. Serve it with pita bread and a side of olives and dolmas for a platter you won’t soon forget.
Mediterranean Tofu Scramble [Vegan]
- 1 teaspoon extra virgin olive oil
- 4 shallots, sliced
- One 14-ounce block extra-firm tofu
- 2 tablespoons vegetable broth, or more as needed
- 2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon black salt (kala namak) or regular salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric, optional
- 1/4 cup (20 g) nutritional yeast, optional
- 2 tablespoons lemon juice
- 2 cups (60 g) roughly chopped fresh spinach
- 6 canned artichoke hearts (about one 14-ounce/395 g can), rinsed, drained, and quartered
- 1/3 cup (35 g) sliced sun-dried tomatoes (if hard, rehydrated in water until softened)
- 1/3 cup (60 g) assorted sliced olives
- 2 tablespoons capers
- Heat the oil in a large frying pan over medium heat. Add the shallots and sauté for 3 to 4 minutes. Crumble the tofu into the pan. Cook, stirring gently, until the tofu is not releasing any water and is beginning to brown on the edges, about 10 minutes.
- Meanwhile, in a small cup combine the broth, basil, oregano, cumin, black salt, paprika, and turmeric. When the tofu has stopped releasing water, add the broth mixture. Cook for about 5 more minutes, until the tofu has absorbed the liquid. If it begins to stick, add another tablespoon of broth to deglaze the pan and reduce the heat.
- Add the nutritional yeast and lemon juice. Fold in the spinach, artichoke hearts, and sun-dried tomatoes. Cook until the spinach just begins to wilt. Remove from the heat, mix in the olives and capers, and serve warm.