I had the most amazing breakfast at Brother Junius in Memphis: A veggie scramble that would be best described as a vegan scramble because the eggs were actually tofu.
I made the husband try it and he loved it, too. Thus, I had to make scrambled tofu at home. It’s become a favorite.
Tofu Scrambled “Eggs”
- 15 oz firm tofu
- 1/2 t onion powder
- 1/2 t garlic powder
- 1/4 t salt
- 1/4 t turmeric powder (if you want a yellow color)
- 3-4 T vegetable broth
Drain the tofu from the water. Heat a medium nonstick skillet over medium-high heat. Add tofu and spices together, mashing the tofu to look like chunks of scrambled egg. You’ll know what it looks like when you see it. Add vegetable broth a little at a time, allowing it to boil and fully absorb. Remove from heat and serve.