You don’t need eggs to make “scrambled eggs.” Tofu originated in China during the Han Dynasty and has been around for thousands of years. Tofu is made of pressed soybean curd and is seen primarily in East Asian and Southeast Asian cuisines, including Chinese, Japanese, Korean, Filipino, Indonesian, Malaysian, Singaporean, Thai, and Vietnamese dishes.
It is also a known staple in many vegan and vegetarian diets due to its high protein content and ability to adapt to any flavor. Soy provides an excellent source of protein, fiber, vitamins, and minerals without the cholesterol and saturated fat found in meat.
Tofu comes in different levels of firmness, from silken tofu to extra-firm. Soften or silken tofu can work great as an egg replacer since it provides moisture in recipes that have leavening agents. You can swap tofu in for eggs in your next baked goods recipe. All you need is ¼ cup of blended silken tofu per egg.
Tofu's versatility makes it suitable for blending, frying, boiling or enjoying raw. Firm and extra-firm tofu can be fried, sautéed, and served in a scramble as a substitute for scrambled eggs. I’ve included my go-to recipe below.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
Firm Tofu (8oz or about half of the package)
1/2 cup Spinach (shredded)
1/2 cup Mushroom
1/4 cup Onion
1/4 cup Tomato (diced)
2 Cloves of Garlic (diced)
2 tsp Nutritional Yeast (optional)
1 tsp Turmeric
1 tsp Basil (dried)
1 tsp Oregano (dried)
1 tsp Rosemary (dried)
1 tsp Thyme (dried)
Salt (to taste)
Pepper (to taste)
Avocado or Olive Oil
Directions
Add 1 Tbsp of oil to a pan.
Heat the mushroom and tofu until they begin to reduce, and the tofu becomes more golden, or about 2 to 3 minutes.
Add the garlic, nutritional yeast, turmeric, basil, oregano, rosemary, and thyme.
Add the onion and tomato into the mixture and heat until the onion begins to soften.
Then add the spinach and heat until the spinach begins to reduce in volume.
When it’s done, remove it from the heat. Add salt and pepper to taste, and then serve.