One of the joys of food is that it can transport you to another time and place. I love making things that have the flavors of a foreign, beautiful place and make me dream of villas in Southern Italy. Now I’m not sure if people in Tuscany eat tofu scramble, but if they did, I imagine it would taste sort of like this.
Summer squash, sun dried tomatoes, and fresh herbs make this scramble feel special. We had some vegan feta in our fridge so we also added that for some salty creaminess. I think the tofu scramble is such a handy catch-all meal that you can have with crusty bread for dinner, avocado for lunch, or breakfast sausage for breakfast! Not to mention, just like scrambled eggs, you can add variety with lots of different delicious ingredients.
The bright yellow color comes from the turmeric, and the egg-like flavor comes from onion powder, garlic powder, and salt. If you have black salt, you could also add some of that for an even more distinct eggy taste.
2 Tbsp olive oil
1/4 red onion, diced
1/2 yellow squash, diced
1 tsp turmeric
1 tsp garlic powder
1 tsp onion powder
salt and pepper
1 block extra firm tofu, drained and pressed
1/4 tsp crushed red pepper
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
sliced avocado for serving if desired
In a large skillet over medium high heat, add 2 Tbsp olive oil, red onion, and squash. Saute until softened, about 3 minutes. Add turmeric, garlic powder, onion powder, and a pinch of salt and pepper, and stir for about 1 minute until fragrant. Crumble tofu into the pan, and add nutritional yeast and sun dried tomatoes. Stir to incorporate and reduce heat to low. Let cook for about 5 minutes or until warmed through, stirring occasionally. Lastly, stir in crushed red pepper and fresh basil and parsley, and serve with sliced avocado if desired (we also had ours with veggie breakfast sausage).
Serves 2 generously