Post Punk Kitchen Forum

That would be my motto... yum. Just yum.

This thread is fascinating!

I have gone through big crumble/cube/curds/crumble/giant pieces phases so many times. Tofu scramble... revolutions?

oh, you must try it on hash browns! i feel they're incomplete without spike.

Everyone has a different way they do scrambles...it took me a while to get them the way I want them, and now they are my FAVORITE thing to eat!

I do a couple of different types, one that is with more veggies, and 'drier' and one with less veggies and is 'cheeiser'. The dry one basically follows the blog/VWAV recipe. The cheesy has no veggies (except for onions and tomatos/salsa) and is a smaller crumble and more water and add dayia. both yum.

Should we start a tofu scramble recipe thread? Actual recipes on the thread, not as much of a discussion. that would be a GREAT thread to use as a reference.

I love my scrambles, but would love to try new ones.

Cubed tofu is infinitely better than crumbled tofu in a scramble! Also, nooch and sriracha are necessary ingredients.

Now I know why restaurants keep trying to serve me cubed tofu and tell me it is a scramble. It is because of all of you!

Our Sunday traditional tofu scrable involves onions, and firm trader joe's tofu all mushed up. Flavorings include:
-ginger
-garlic
-basil
-garam masala
-a tiny bit of tumeric
-salt
-curry powder
-coriander and cumin.
I love a little bit of miso and sesame butter too! Somehow it's just a delicious thing to combine with the tofu.

Yes please!
I'm a Tofu Scramble virgin. I plan to have some for brunch tomorrow. I would love a Tofu Scramble thread. Advice in this form is great but a little overwhelming for a noob. Recipes are my friends.

I love adding pan fried o'brien potatoes to mine. And a dab of cream cheese at the end.

I'm also converting to preferring it cubed.

I always loved cheesy eggs, so I make cheesy tofu scramble.

Onion, garlic, green pepper, shredded carrots, mushrooms, salt, pepper, olive oil. I cook this mixture for about 5 minutes or so and then I used to add in Gimme Lean sausage by crumbling it up into bite size peieces. Then I crumble the tofu into the mixture and stir it in.

For seasoning I like pepper, tamari, and vegan worcestershire!

Then I sprinkle on Daiya cheddar shreds and mix it in till it's melty.

I really need to find a gluten free sausage substitute, I miss that in my tofu scramble. It's not the same without it. And I miss shoveling it onto whole wheat bread buttered with EB!

You have to crumble the tofu! And brown up the crumbles really, really well so they're firm. I also second caramelizing your onions and adding more nooch when in doubt. Kala namak is nice, but not necessary... I feel like I use a lot of curry type seasonings in my scrambles, but maybe that's the "yellow tofu" flavor that's turning you off? Maybe try leaving out the turmeric?

In general, I proceed with heating coconut oil (always and only) in a large cast iron skillet, caramelizing an onion, then adding the tofu and spices until well done (in half the pan, mine is really, really big) and I do bell pepper, broccoli, whatever, in the other half with the onions, stir together when the tofu is done and add a little liquid to make it come together with the nooch.

Sol Cuisine veggie sausage patties are gluten free. Sunshine Burger also makes a breakfast patty that's gluten free. I've seen both at Whole Foods but the Sunshine ones are harder to find.

tempeh sausage crumbles

or probably because it looks classier than a blob of crumbled yellow tofu.

But then it is not a scramble, it is something else. Still tasty, but something else. Eggs don't exactly look pretty scrambled either.

I tried a sunshine burger but it was too mushy. I will look for Sol Cuisine, thanks!

Having never been much of a scrambled tofu fan, I'm coming around to the cubed way. Because then it's just fried tofu? With yummy stuff added. I agree that sriracha and lots of nooch are musts, and I fully support the lemon juice addition. Garlic is always essential. Don't you dare put any cooked bell peppers in my cubed scramble. Hot peppers, however, are more than welcome.

Do you otherwise love tofu? Upon first being vegan, I also hated scrambles but after learning to love it in other dishes, I came around to scrambles in a big way...I'm even cool with mine minimally seasoned. Oooh, and I love adding a few big handfuls of baby spinach to wilt at the end. Mmmmm.

But if you were cubing it that's totally your problem. Ew.

I love how passionate everyone is about cubed versus not cubed.

Haha, yes, the great scramble schizm.
I'm a crumble defender myself, most of the time, and I also think you can't go wrong with a big heap of nooch and some hot sauce.
Now I must take a tofu scramble to work tomorrow. Let's see which veggies there are to use up.

I will start a tofu-scramble recipe thread. :) I was off work yesterday and made an AWESOME scramble duo: half cheesy-dayia scramble, half soyrizo scramble.

I just made and ate my first tofu scramble ever. I used pressed tofu, mushrooms, garlic, onion, bell peppers, Tofurky sausage and served it with russet and sweet potato hash browns. I used the exact spice recipe as in Tofu Scrambled Revisted with a little extra nooch and lots of sea salt. I loved it! I was skeptical of this whole tofu scramble phenomenon but I am a convert.

<- also I de-glazed a lot with white wine. I love doing this.

We live in a cubed/crumbled split household. I have no idea why this hasn't come up in therapy yet. The rule in the house is whoever is making the scramble gets to decide how it's made, and the other has to eat it without making a face.

Wow I am really happy with all of the replies that were posted! I didn't expect this would be a hot subject. I am going to collect all the tips experiment and see what happens. I was inspired by the feedback to get up and make a scramble this week. I used extra firm tofu it's what I buy most often. I pressed it with my cast iron skillet on top. I think that was helpful and I added whole lot more spices. It was much tastier. I didnt cube as I was in a hurry. This was not eggy which is ok but much better. I will have to find some of the suggested seasonings and try them as well. Thanks!