Tofu Scramble for Miniature Vegans aka a Tofu Scramble Your Kids Will Actually Eat

Ahhh tofu scramble... nothing screams breakfast more to me these days than a delish tofu scramble served with breakfast potatoes and a slice of toast.  However, my kids and I have VERY different ideas about what is delish... see to me this:


is a FABULOUS tofu scramble, but to my kids it is reason to run away from the table screaming.  "Ahhhh mom... what are all those bits!?"  "What are the yellow ones?"  "What are the red ones!?"  "Tomatoes, mom you know I hate tomatoes unless it's ketchup!"  "Mom you know avocado makes me barf!"  "Spinach!  Mom WHO eats spinach for breakfast!"


Sigh... so I decided to make a tofu scramble just for them with no "bits" of anything, no "barfy" stuff lol, no spinach... just a tofu scramble that in my opinion is scarily close to real scrambled eggs. 

It was super easy to throw together, only a handful of ingredients and the kids ate it all for breakfast this morning and asked for more!

Tofu Scramble Your Kids Will Eat 

• 1 Block of extra firm tofu
• 1/2 tsp tumeric 
• 1/2 tsp BLACK salt black salt is the key in making these actually taste like eggs!  It is sulfury and tastes like egg yolks!  I buy it in the bulk section of my local health food store. 
• 1tsp onion powder because the kids like the taste of food cooked in onions but not the oniony bits!
• 1 tsp ground mustard
• 1 tbsp nutritional yeast
• Some fresh cracked black pepper to taste  If your kids get wigged out by the little black bits from pepper in their food you can try white pepper which adds the same flavors but is sneaky invisible! 
  
• 2 tbsp almond milk, added in at the end I'm sure any non dairy milk will work, I just had almond on hand today

So I want to tell you first; DON'T freak out about pressing your tofu for this dish!  Somethings like tofu steaks and patties etc... yes you need to press out the water to cut it and maintain the tofu's shape, but with a scramble you are mashing the hell out of it anyway so it really doesn't matter.  The trick is to cook off the water!  So open your tofu, drain and hand squeeze what water you can out of it.  Then crumble it into your pan.  You want to heat it over a med high heat and you will start to see the water coming out of the tofu like in the photo below.

Once you start to see the water releasing you want to keep cooking it, stirring occasionally until all the water cooks off (about 3-5 minutes).  Then it should look like this:

Add the rest of your ingredients and cook for about 5 more minutes.  

It all looked a little dry to me so I added a splash of almond milk and stirred that around and cooked for like a minute or two more.  The result was this:

 A tofu scramble my kids actually ate!  And tell me that does not look just like scrambled eggs!? 

Plated with some breakfast potatoes, fruit and toast I was very pleased with what we put in their bellies this morning!