The BEST Tofu Scramble
- 1 package extra firm tofu
- 1 tablespoon olive oil
- 1/2 cup hemp seeds
- 1/4 cup water
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon lemon
- dash of pepper
Serve with (optional):
- avocado slices
- watermelon radish
Drain and press your tofu.*
Add your hemp seeds, water, nutritional yeast, salt, turmeric, lemon and pepper to a blender and blend on high until very smooth and creamy. (This works best with a high speed blender.) Set aside.
Heat a skillet with olive oil over medium heat. Use your hands to crumble your tofu into the pan. Once crumbled, toss and cook for 5-7 minutes, or until everything is golden brown and warm.
Take your tofu off the heat and toss it with your creamy hemp sauce until it is well coated.
Serve with toast, avocado, and watermelon radish or eat plain.
*If you've never pressed tofu before, all you need to do is wrap it in a towel or layers of paper towels and set something heavy on top of it for a few minutes. This will help to release some of the water content and allow it to crisp up.
I generally pride myself on Brewing Happiness being a space where I can dig deep and get honest about the things that really matter (ie. body positivity, self love, self kindness, the journey to health-ier.) I love talking with all of you about the things I’ve been thinking about and getting your feedback. But recently I’ve needed to take a step back. I’ve needed to hold my heart a little closer.
You see, while I was in Europe I went through some heartbreak (as referenced here and here.) I’ve needed sometime to focus inward and regroup. So today instead of talking about things that are deep and meaningful, I’m just going to stick to the basics and talk about food. I promise we will get back to the deep stuff soon. But for now, enjoy the food while I tend to my heart. And get excited cause I made THE BEST TOFU SCRAMBLE. EVER.
It all started when I went to a vegan restaurant in Amsterdam. It got really good reviews and every one on the internet seemed to love it. I was all excited and (long story short) the service was bad and the tofu scramble was even worse. It was expensive and dry and flavorless. (This seems to be a common problem with tofu scrambles.) I thought about it for a while: how can I make a tofu scramble that doesn’t suck? And then it hit me. It needs a sauce. A creamy sauce that helps it have flavor and resemble the consistency of eggs.
So I had the idea, but since I was traveling I didn’t have the ability to test it out for quite some time. I practiced patience while I was in Europe and put this idea on the back burner. But the minute I got back to my kitchen I started testing it out and WHAM. I did it. It was that easy. Blend a sauce, pour it on some tofu, eat the best tofu scramble of your life. I didn’t have to struggle or retest, because the idea was just right. It was meant to be.
My family asked me recently which recipes I’ve made that truly blew me away. And my response was this one. I’m so proud of it – the inventiveness, the flavor, the texture, the result. It’s the way a tofu scramble should taste. It was so good I didn’t even share. I, like, couldn’t ’cause I loved it so much. And I think you’ll be just as stoked. So please try it out and take photos (try to do this before you dig in) and #celebratehealthier. I really wanna see your scrambles! (It will probably help cure my heartache. lol) xoxo