I had the best tofu scramble on a recent road trip — everything was cubed, so it was more like a stir fry in my opinion, but it’s amazing regardless and I did my best to recreate it. Sweet and savory, it’s great with toast and hash browns or in a breakfast burrito. Here’s an approximation of the the recipe I follow, though you can adjust or change the spices.
-2 boxes tofu, pressed and cubed into 1/2″ pieces
-2 orange yams, peeled and cubed into 1/2″ pieces (I show sweet potatoes in my pic but they weren’t sweet enough. I switched to yams, which tasted way better!)
-2 cups shiitake mushrooms, diced into 1/2″ pieces
-2 red bell peppers, diced
-2 cloves garlic, minced
-1 bunch scallions, chopped (green and white parts)
-1 tsp dried tarragon
-1 tsp turmeric powder
-1/2 tsp dried oregano
-1/2 tsp dried basil
-1 tsp salt, or to taste
Toss the yams in some olive oil and bake at 400 F until softened but still slightly firm. Set aside.
Toss the tofu in some soy sauce or teriyaki sauce (or no sauce, if yiu prefer) and bake at 400 F until firm and chewy.
Sauté red bell pepper and mushrooms in a pan with olive oil and a little salt, until softened. Add spices and garlic and sauté 1 min.
Add potatoes and tofu to pan, warming through. Add scallions and stir till softened. Season to taste. Serve and enjoy!