The best one yet.
There are few tricks to a good tofu scramble-
Drain, drain, drain the tofu. The drier the tofu, the better it browns. Same with the veggies.
Use a cast iron skillet if you have one. If not, be generous with the oil. It helps crisping the outside of the tofu while keeping the inside juicy and soft.
1 tbsp canola oil
1 tsp cumin
1/2 tsp turmeric
1 tsp paprika (smoked is better)
1 tsp thyme
1 tsp oregano
1 lb firm tofu, drained and pressed
8 oz mushrooms, sliced
1 bunch swiss chard, chopped (or spinach)
1 onion, chopped
2 cloves garlic, minced
2 tbsp nutritional yeast
1 tbsp lime juice
salt and pepper
Heat the oil in the skillet. Add the onion and saute until softened, a couple of minutes. Then add garlic and saute for another minute. Add the cumin, thyme, oregano, turmeric, paprika and stir around a bit. Then add the mushrooms. Spread them around in the skillet and saute until they brown.
Time for the tofu. I just crumble it in my hands as I add it to the skillet. Both with mushrooms and tofu, stir as little as possible, letting them brown on each side before turning. Season with salt and pepper. Add the chard, nutritional yeast and lime juice towards the end, letting the chard wilt and using the lime juice to scrape all the brown bits off the pan.
Why almost vegan, then? I couldn't resist adding some grated Havarti to the scramble before wrapping it in a tortilla to make the best brunch burrito ever.