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Tofu has a very mild taste, meaning it will take on any spice you season it with. To achieve an “eggy” taste, I always reach for three things.
When making tofu scrambles you do not need to press your tofu! Because you are going to scramble it, a little bit of moisture in the skillet is just fine. To achieve the best texture I like to use firm or extra firm tofu which will result in a fluffy egg-like scramble.
As mentioned above, tofu will take on the flavor of any seasonings you pair it with, which is one of the reasons why its so wonderful! The possibilities for tofu scramble seasonings are nearly endless. A great starting point is nutritional yeast, turmeric, salt and pepper but a few of my favorite additions are:
Depending on your dietary needs, tofu scrambles and eggs can both be healthy and nutrient rich choices. For a plant-based diet, tofu is a wonderful protein source and incredibly rich in calcium and iron.
Calories: 94
Fat: 6g
Carbs: 2.3g
Protein: 10g
Sodium: 9mg
Cholesterol: 0mg
Potassium: 150mg
Calcium: 43% DV
Iron: 36% DV
Calories: 143
Fat: 10.3g (3g Saturated Fat)
Carbs: 0.7g
Protein: 13g
Sodium: 142mg
Cholesterol: 372mg
Potassium: 138mg
Calcium: 5% DV
Iron: 9.7% DV
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
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