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Tofu scramble

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Jams009
Jams009 Posts: 345 Member
in Social Groups
Can anyone tell me how to season tofu scramble to make it nice?

I had some in Germany a while ago and it was amazing, but I've never been able to come close to emulating it; mine are always a bit pants... What's the secret?

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  • carriecarrio
    carriecarrio Posts: 70 Member
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    Hi, have you trying adding nutritional yeast and various spices? Maybe you can marinate it before cooking it. I found this that may be helpful:
    http://www.onegreenplanet.org/vegan-recipe/different-ways-to-make-tofu-scrambles/
  • Jams009
    Jams009 Posts: 345 Member
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    That could be it you know... thanks; I'll give it another go tomorrow.
  • Laurend224
    Laurend224 Posts: 1,748 Member
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    I saute onion peppers and garlic then add my tofu with nooch, cumin, salt, pepper an a little turmeric for an 'eggy' color. Pretty tasty.
  • Jams009
    Jams009 Posts: 345 Member
    edited December 2014
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    Thanks. Never heard the term nooch before lol. The yeast has made a big difference.

    One of my friends suggested kala namak / black salt, which is meant to have quite a sulphuric / eggy kind of taste to it. Which sounds exciting. I'm going to try and get some this weekend and I'll report back.

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