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Christian Vegetarian Association Presents:
Take Heart!

Quite Possibly the Best Tofu Scramble Ever


1 package (16 oz) firm/regular tofu

2 teaspoons onion powder

1 teaspoon garlic powder

1/2 teaspoon turmeric (don't skip! This gives the tofu a good yellowy, eggy color as well as boosts the flavor)

1 teaspoon each salt and pepper

1 teaspoon dried parsley flakes, crumbled a bit between your fingers

Scramble-ins: quick-cooking veggies like mushrooms, tomatoes, bell pepper, asparagus, zucchini; herbs are good too.


- Drain excess water from the tofu, wrap in a dish towel, and set in a colander with something heavy on top like a saucepan or bottle of water. The goal is to squeeze the moisture out, so let it sit for 15 minutes or longer.

- Combine all the seasonings in a small bowl, then crumble the tofu with your hands into a larger bowl. A little at a time, blend the seasoning mix with the tofu and let it sit together for a bit while you dice whatever ingredients you feel like adding.

- Spray a nonstick skillet with oil and start sautéeing the veggies. Add the tofu mixture and keep moving it around until it feels like it's hot enough. We like to throw in diced avocado at the end, and a little salsa never hurts.

- You can mix up large batches of the seasoning blend, keep it in a glass jar, and use about five teaspoons of this stuff per package of tofu when you need it. I find this recipe simple enough to manage without doing that. 

Your question and comments are welcome

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