Baked Scrambled Tofu (serving suggestion with vegan bacon)
I’ve tried a number of techniques for making scrambled tofu that has the fluffy texture and tasty flavor of scrambled eggs, minus all the drawbacks of eggs. I use vegan mayo to make it fluffy and hold it together. I like baking it instead of skillet cooking because it’s easy, consistent and avoids issues with burning and sticking to the pan. Try to find “kettle style” tofu like in the picture for the very best texture.
1 Tbsp turmeric powder
1 t salt
2 t nutritional yeast
1 t dry mustard
0.5 t smoked paprika
2 14oz. pkg extra firm tofu, drained
1 medium shallot, finely minced
1 large fresh jalapeño pepper, diced
4 Tbsp vegan mayo
Optional: sliced vegan cheese for top
Preheat oven to 380F. Combine dry seasonings in a small bowl.
Drain and squeeze/press out excess water from tofu. Crumble tofu into a mixing bowl. Add remaining ingredients and beat with electric mixer on low/medium speed for about 2 minutes, until thoroughly combined.
Lightly oil a covered baking dish. Transfer tofu mixture to baking dish and bake, loosely covered, for 45 minutes. Top with sliced vegan cheese at this point, if using. Bake an additional 15 minutes. Allow to cool for 10-15 minutes before serving.