Recipe: Leo’s Scrambled Tofu

By Leo Babauta

I’ve eaten this a lot for breakfast, but I also love it for any meal of the day:

  • Dice onions and/or a few cloves of garlic. Either or both. Saute in large stir-fry pan, in a few tablespoons of olive oil.
  • Drain a package of firm tofu. Press it until it’s fairly dry. Break up and put into the onions/garlic, mixing and breaking all of it up with your spoon or spatula. It doesn’t have to be broken into tiny pieces — it’ll happen as you cook. Cook on medium-high.
  • Chop a ton of other veggies. Good choices include: spinach, mushrooms, zucchini, grated carrots, tomatoes, broccoli, bell peppers. Really, any veggies you have on hand. Toss them into the pan and stir-fry with the tofu.
  • Season with tamari (or soy sauce), nutritional yeast, sea salt, black pepper, tumeric. To taste, until you say, “Aw hell yeah.”

Takes less than 10 minutes to prepare.

Serve with roasted potatoes, or some fluffy quinoa, or just by itself. Also good in a sandwich or wrap.