- 8 oz extra-firm tofu, crumbled
- 1 Yukon Gold potato, diced
- 1/4 tsp salt
- 2 tsp ground turmeric
Crumble the tofu in a mixing bowl with a whisk or by hand. Steam the potato for about 5 minutes.
While it is steaming, heat a sauté pan up to medium heat. Add the tofu and salt, gently and slowly stirring it while it is in the pan, and cook it for about 3 to 4 minutes. Stir the turmeric and potato into the scramble, cooking for 1 more minute.
Breakfast Scramble Variations:
To make these variations, start with the original instructions and modify and substitute accordingly.
Potato and Spinach Scramble
- 1 extra potato
- 2 cups spinach
- black pepper to taste
Directions: Cook an extra diced potato. Add the spinach to the scramble as it is cooking, and cook until the spinach reduces. Garnish with freshly ground black pepper.
Basil Tomato Scramble
- 1 large chopped tomato
- 8-10 sliced basil leaves
- 1/2 tsp freshly ground pepper
- 1/4 tsp crushed red pepper
Directions: Cook the scramble with the chopped tomato until the tomato has softened. Remove from the heat and garnish with fresh basil, freshly ground black pepper, and crushed red pepper.
Yellow Curry Scramble
- 1 1/2 tsp yellow curry powder (instead of the turmeric)
- 1/2 cup green peas
- 3 tbsp chopped fresh cilantro
Directions: Cook the scramble, and add the curry powder and peas about 1 minute before the scramble is done. Garnish with chopped cilantro.