Tofu Scramble Seasoning and Tofu Migas

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I love making spice blends – both powders and pastes. Part of it is just my general nerdiness. I love looking at a pile of recipes, figuring out the common ingredients, and reducing them to formulas and ratios. Kitchen math is so much fun. And once you have a basic formula, you can substitute to make all kinds of new things while still having confidence that the recipe will work, more or less.
But there is definitely a practical side, too. Once you have a spice blend made up, you can whip up all kinds of delicious things in a hurry.Tofu scramble seasoning is especially useful, because with a batch of this made up, you don’t need a recipe. Who wants to have to read a recipe to make breakfast? Not me, I’m usually so bleary in the morning I can barely get the coffee in the cup.
Any dish usually made with scrambled eggs can be made with tofu scramble. A pound of tofu makes the equivalent of 8 eggs for 4 servings. When we were travelling this spring, one of our motels had a kitchenette. I threw a jar of spices in my suitcase and when we got there, I bought flour tortillas, potatoes, tofu and ready-made pico de gallo from the supermarket. With some fruit on the side, we had a feast.(This is a great travel recipe because you get four servings with no leftovers.)
This weekend, I made migas. Migas are a classic way to use up leftover corn tortillas. You fry them up with some peppers (and maybe onion and tomato, but I stuck with peppers this time), scramble in some eggs if you’re all traditional, or some tofu if you’re me, and optionally top with avocado and hot sauce.  I’ve also come up with a non-traditional way to fry the tortillas to use less oil. This is a fantastic breakfast or brunch when you want something hot and savory, but I think it would make a great quick dinner, too.
I’m sending this recipe to Susan’s My Legume Love Affair, hosted by Susan herself, and to  Helen’s Breakfast Club, hosted this month by Heather of Girlichef.
If you liked this Tofu Scramble Spice Blend, you might also like some of the other spice blends on this blog.
Tofu Scramble Seasoning
This includes a small amount of garlic powder so that you can omit fresh garlic from the recipe. If you desire fresh garlic, however, a clove won’t overpower the dish.
1/2 cup nutritional yeast
2 teaspoons salt
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon turmeric
Mix ingredients and store in a glass jar. Shake before using. Makes enough for up to 4 pounds of tofu.
Basic Tofu Scramble with Herb Variations
Medium-firm tofu gives the best texture, but if you have firm or soft, it’s fine. You might want to add a tablespoon or two of water to the pan if using firm, and cook it a little longer if using soft.
1 (12-16-ounce) package medium-firm tofu
Cooking oil
Vegetables of your choice, such as mushrooms, spinach, onions, peppers, zucchini, tomatoes, and grated carrots
2 tablespoons of tofu scramble seasoning, or more to taste
1 to 2 teaspoons herbs and spices, optional
Drain the tofu and chop well with the side of a fork. You want the biggest pieces to be about the size of a cannellini bean. (Some people use their hands, but I don’t like sticking my hands in wet food. If you do, go for it.) Set aside.
Heat a skillet, add a tablespoon of oil, and sauté veggies to desired tenderness. Add crumbled tofu and stir in tofu scramble seasoning. Either add one of the herb variations, or taste and adjust the flavor by adding more tofu scramble seasoning or a bit of salt.  Heat through and serve, or cook a little longer if you want the scramble a bit more dry.
Serves 4.
For an American scramble add:
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon ground coriander
This is a nice combo for hash browns and tempeh bacon.
For an Italian scramble add:
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
I haven’t done anything with this one besides a basic scramble, but I think it would be lovely with some mushrooms and tomatoes, and served on a panini with sun-dried tomato pesto.
For an Indian scramble add:
1 teaspoon garam masala
1/4 teaspoon cumin
This one became Masala Fried Rice-Tofu Scramble last winter.
For a Mexican  or Tex-Mex scramble add:
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano
Here are the spices in the migas below, and also what I use for breakfast tacos.
Tofu Migas
1 (12 to 16 ounce) package medium-firm tofu
4 corn tortillas
Corn oil or olive oil
1/2 cup red bell pepper, diced finely
1 fat jalapeño, seeded and minced
1 clove garlic, minced
2 tablespoons tofu scramble seasoning
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon chili powder
2 green onions, green part, sliced
1 large or 2 small avocados, sliced (optional)
Hot sauce (optional)
Drain tofu and crumble by chopping up with the side of a fork or by using your hands. Set aside.
Pour a tablespoon or so of oil into a small bowl. Use a pastry brush to coat both sides of the tortillas lightly in oil. Brush a large skillet with oil and heat to medium.
Cut the tortillas in half, place the tortilla halves in a stack, and slice into 1/2-inch strips. Transfer to the skillet and cook, stirring frequently, until the tortillas just start to become crispy.  Push the tortilla strips to the side of the pan.
Pour a teaspoon of oil into the pan and add the peppers. Cook for about 2 minutes, then add the garlic and cook for a minute.
Add the crumbled tofu to the pan and sprinkle on the tofu scramble seasoning, cumin, oregano, and chili powder. Stir into the peppers and tortillas strips. Cook until heated through. (You can cook a little longer if you want a slightly drier scramble.)
Transfer to 4 plates and top with green onions and avocado.
Serves 4.

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14 Responses

  1. This would be perfect breakfast dish. Thanks for sharing.

  2. Thanks for the very detailed and comprehensive post. Nice to have all those variations. We do a scramble adding in for the last minute of frying a blended silken-tofu. Give it a go some time..make it moister and more ‘eggy’ in consistency.

  3. These sound really, REALLY good, Claire. I’ve never made a tofu scramble before…but I’ve always wondered how they would taste. Now I have a ton of options to choose from (thank you)!! But of course, this migas version would probably be my favorite. I’m excited that you shared it w/ me for the breakfast club this month. =)

    • Thanks so much, Heather! One of the great things about tofu is that it can take on so many different personalities.

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  5. Like Heather, I have never made a tofu scramble. I like your rational approach. And the result looks simply great.

  6. Anonymous

    thanks for sharing.

  7. Anonymous

    I made this recipe this morning more out of necessity than anything. Looked in the fridge and , ahh, no eggs; but we had tofu.The migas came out much better than I expected. Thanks for posting these options.

  8. I’m glad you liked it!

  9. Thanks. This is just what I was looking for. Awesome.

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