I've tried several recipes for TOFU SCRAMBLE over the years but always seem to go back to the one at MeetTheShannons . Annie decided to veganize over 500 recipes from the Betty Crocker Cookbook ... and the results were fantastic!
6 Red Potatoes (small and cubed)
1 Package of Firm Tofu (drained)
Olive Oil for Cooking
1 Splash of Liquid Smoke
Salt for boiling water - I wouldn't add more than 2 teaspoons.
4 Medium Green Onions (chopped)
1/2 of 1 Red Pepper (sliced)
1 1/2 Teaspoon Cumin
1 Teaspoon Thyme
1 Teaspoon Basil (dried)
1 Teaspoon Paprika
1/4 Teaspoon Turmeric
1 Teaspoon Braggs Aminos
1/4 Cup Nutritional Yeast
Heat salted water to a boil in a large pot. Once the water starts to boil - add the Potatoes and cover the pot. Remove the Potatoes once they are tender.
Add one splash of Liquid Smoke to Olive Oil in a Skillet. Add the Potatoes and fry on medium heat. Let them start to get crispy on one side before flipping. Once they start to brown, add the Green Onion and Red Pepper and cook until softened.
In a large bowl - Mash Tofu and then mix in Nutritional Yeast, Cumin, Basil, Thyme, Paprika, Braggs and Turmeric. Pour into the Potatoes. Mix in the Skillet till the vegetables are covered. You may need to add a bit more oil. Let it cook, stirring occasionally, until it reached the desired texture.
Remove the Scramble from the skillet and garnish with imitation bacon bits if desired.
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