Scrambled tofu is one of my breakfast standards for which I find a non-stick pan indispensable. I use the Fissler Protect Alux pan. This dish is so easy to make and is really tasty. You can use any mixture of spices you like, but I find that I use turmeric and nutritional yeast consistently because of the color and the flavor they add. Penzey's has a great selection of spice mixtures. I got their Ozark style seasoning at their Santa Monica store but you can order it online. It gives the scramble a sausage flavor.
Scrambled Tofu
half of a 1 lb block of firm tofu (If you want the scramble drier, press tofu under a few plates for ten minutes, discard water)
1 Tbsp oil
1/2 tsp turmeric
1 heaping tsp nutritional yeast
1/2 tsp Penzey's Ozark style seasoning
1/2 tsp cayenne pepper, or paprika (if you don't want it too hot)
Salt to taste
Heat oil in non-stick pan. Crumble tofu with your fingers or a fork then add to pan. Saute for five to ten minutes. Just like with eggs, the longer you cook, the firmer and dryer it will get. When heated through and cooked to your liking, add spices, stir and turn off heat.
Serve with whole wheat toast or grits or other hot cereal.
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