As Isa says, tofu was totally meant to be scrambled. This dish is a popular staple at 244 Roebling. So much so that we’ve started making up the spice blend in bulk. This is also why it was an easy choice to use at the main ingredient at our Breakfast Burrito Bar*

ingredients

• 1 lb. extra firm tofu, drained and pressed
• 1 T olive oil
• 1 medium chopped white onion (about a cup)
• 2 C cremini mushrooms, thinly sliced
**
• 2-3 cloves garlic, minced
• 1/4 C nutritional yeast
• juice of 1/2 a lime
• 1 carrot (this is optional, I grate it in at the end, mostly for color)

Spice Blend

• 2 t cumin
• 1 t thyme, crushed with your fingers
• 1 t paprika
• 1/2 t tumeric
• 1 t salt

instrux

1. Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened.
2. Add mushrooms, saute 5 minutes more.
3. Add garlic, saute 2 minutes more.
4. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.
5. Crumble in tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking.
6. Add lime juice.
7. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
8. Grate the carrot over it.

**Rika and I like to use avocado instead of mushrooms, but that’s a totally random alteration based on the fact that we always have extra avocados lying around.

SERVES: 4 (6 if you use in a burrito)
CREDIT: “Vegan With A Vengeance” by Isa Chandra Moskowitz

*These are the ingredients for a successful breakfast burrito:

• Scrambled Tofu (above)
• White jasmine rice cooked in a rice cooker
• Black Beans
• Raw peppers
• Guacamole (See Recipe)