Inspired by another recipe from the wonder that is Vegan Cowboy Food, I decided to make tofu scramble for myself a couple of days after making the tofu ricotta stuffed peppers. Again I did not really stick to the original recipe. I was feeling lazy and very hungry so mine was far more simplistic and I don't think I let the tofu cook for nearly as long as she did. Mine was still rather white but slightly golden at the edges, whereas hers looks wonderfully brown in the pictures. To check out her complete recipe follow this link; Tofu scramble ala Vegan Cowboy Food
As much firm tofu as you think you'll eat,
Chopped spring onions/shallots,
A handful of cherry tomatos, halved
Cracked black pepper,
Squeeze of lemon juice.
I crumbled the tofu with hands into a hot non-stick frying pan and dry fried the tofu. I did this for about 5 minutes until the tofu began to turn slightly golden around the edges, I would've cooked it a little longer, but I was hungry. I added the chopped cherry tomatos and the shallots, stirring the contents of the pan occasionally. Next I cracked some black pepper over the tofu and added a squeeze of lemon juice, letting it cook for another couple of minutes while I got some toast on. Once the toast was done I just piled the tofu on top of it and enjoyed it in front of the television with a cup of coffee.
I think it was nicer than actual scrambled eggs. Yum yum yum.