Post Punk Kitchen Forum

I have tried the typical recipes including those in PPK and in the end it just tastes like yellow tofu. I have not been a fan of tofu but I am trying. Does anyone have flavorful, really good recipe?

I'm sure you'll get many responses, but my suggestion is:

Don't be afraid to over-season! It's pretty hard to over-season tofu scramble actually.

My family and friends love my scramble, and I use:
Loads of fresh garlic, lots of nutritional yeast, veggie chicken bullion powder, a little bit of sesame oil and India Black Salt (kala namak, the sulfurous "eggy" salt that Isa suggests for her "omlettes").

But it's pretty much an individual taste thing - you'll get suggestions that are entirely different than mine. A lot of people like soy sauce, or black pepper?

Spike seasoning is good in tofu scramble :)

buy really good quality tofu if you can, not the mushy mainstream brands

I like to fry the tofu beforehand so each side of the cubes (hope youre using cubes!) so theyre a golden brown

I usually use a splash of tamari to make sure the seasonings (turmeric, cumin, chili powder) get soaked into the tofu. Plus then you have a little extra flavor.

also

when in doubt - more nooch

I don't like breakfast/brunch dishes too heavily seasoned with onion, garlic, etc. I think it's worthwhile trying different brands of tofu until you find one that's milder in taste & has a texture you like. I also find that leaving it in the fridge for a few days, changing the water every day, makes the flavour milder, as does steeping it in salted boiling water or simmering it in salted water. My favourite breakfast tofu is just a couple of crispy slices, simply seasoned with salt & pepper, pan fried, & served with baby spinach & hollandaise. It doesn't taste too tofu-y at all.

No! Silken tofu is the bestest!

Plenty of garlic, chives, spring onions, and nutritional yeast. Maggi vegetable extract is pretty good, too.

CUBES?!

I don't really know what to say. Maybe you just don't like it? I adore the recipe in Vegan Brunch, it was what made me fall in love with scramble.

Are you draining your tofu well? Too much water left in can really dilute the flavors.

How did I miss this blasphemy?!


But also this. I use the VwaV recipe, swapping oregano for the thyme, and I double the nooch.

If you like it spicy, try adding either or both jalapeno or chipotle (I use the dried form), salsa, scallions, shredded tortilla strips and Daiya cheese. I have seen these recipe in various cookbooks, this version is Deborah Madison's from her Vegetarian Dinners cookbook -- tofu mijas.

Anyway, it's very flavorful and not all tofu-y tasting. In fact it's got quite a kick! Not for people who don't like spicy food.

NO!!!



YES!!!

I like this recipe as a base and then I throw in whatever veggies I have lying around, usually spinach, mushrooms or cherry tomatoes, and extra nooch.

yeah what the heck is going on with this cube thing? Cubed does not equal scrambled. You can do it that way if you want to, of course- but it is highly abnormal.

also I've been seeing that a lot of people now are doing scrambles with the Vegg

http://www.thevegg.com/recipes.html

The tofu scramble recipe on your blog is my favorite! Sometimes I use a half teaspoon of Penzeys Fox Point seasoning in place of the dill & other seasonings.

Thank you bunniee! I'm really glad you like it! I had to Google Penzeys Fox Point seasoning - that sure does sound delcicious & perfect for a scramble.

For a non-breakfast scramble, I like the Smoky Potato Scramble from Vegan Diner.

forking cube-eaters, you guys are weirdos!

This is how I make mine: http://nakedveglunch.blogspot.ca/2011/0 ... amble.html (not trying to promote my defunct blog, just easier than typing it all out).
It's salty, savoury and yum. Lots of ketchup and hot sauce, with toast on the side for scooping onto.
Mmmm.

This is my favorite base: http://vegandad.blogspot.com/2008/10/ve ... -tofu.html

My changes:
-You don't really need that creamer at the end
-Adding more nooch & a squeeze of lemon juice
-Starting with minced garlic
-Usually starting by sauteing veggies, and going from there


About the Vegg...I find it intriguing, but I don't think it offers anything to a scramble you really can't do yourself.

I like using black salt, but don't usually put it in scrambles.

When fresh basil is in season, I love adding it to the end of my scrambles with cherry tomatoes and olives for an Italian flare.

Maybe try a tofu frittata first! I love the ones in Vegan Brunch.

i like to use black salt, penzey's tandoori seasoning, some curry powder and a bit of onion powder, and maybe some spike. (i usually mix the spices into the oil, heat it up a little, but don't let it burn. that can happen really quickly, so have your tofu ready to crumble. you can always add more spices at the end if it tastes too dull.)

Saute a few diced slices of Yves vegan pepperoni in the oil then crumble in the tofu and add a sprinkle of black salt. Best. Ever. Breakfast.

I'll fight all you mushy scramble eaters right now!

I like big chunks, but not cubes. My scramble is like I'm pretending to cut it in cubes, but just tearing them with my hand instead of a knife. It's good shiitake.

Yeah! Go back to geometry class, you damn quadro-whackeros!

All good points here. I pretty much follow the seasoning in VWAV: nooch, lemon juice, thyme, turmeric. I think there's some garlic and onion in there, too. Also, feel free to throw in lots of vegetables. Cherry tomatoes, spinach, mushrooms, artichokes, avocado, olives, peppers. I then like to wrap mine up in a tortilla with fresh salsa. Everything is better with salsa!

This is my super simple default scramble.

Saute garlic in oil, if I feel like garlic.
Add whatever veggies I have in fridge that need to be sauteed for a bit (if I'm doing spinach, that goes in at the end.)
Throw in crumbled tofu
Add spike (the only thing I ever use spike for), salt, nutritional yeast and black salt
Taste, add more stuff
Add veggies that barely need to be cooked, like spinach or olives or whatever
Eat with hot sauce

Sometimes I get more creative, but this is always my fallback breakfast plan.

Blanching tofu helps to get fluffy scrambled egg like texture, if, like myself, you're not a cube person and not a liquidy mush person but prefer tender curd-like shapes. Cut up a block into a few slices, blanch, drain, don't press, crumble lightly by hand into sauteed vegetables, it'll break up more as you stir.

For flavor, I season heavy beginning with
- almost-caramelized diced onions cooked down with red bell pepper (sometimes mushrooms, fresh or sundried tomatoes, spinach, olives, etc. end up in there, you know, whatever is on hand),
- then adding lots of garlic along with the crumbled tofu,
- add dill, dry mustard, extra onion powder (crazy about alliums! I know!), cumin, and nutritional yeast (like, 1/4 cup per lb of tofu) along with black salt and white pepper (not a joke!) which together really amp up the eggy-cheesy flavor profile,
- and stir in a bit homemade vegan mayo and lemon juice/apple cider vinegar/umeboshi vinegar at the end.
I tend to save the spice for the condiments (tapatio!) but sometimes curry ends in that flavoring mix.

I find tumeric to be a serious palate duller, so it gets used very sparingly.