Scrambled Tofu

This is one of my favorite things to make for lunch or brunch on the weekend. It’s a flavorful dish that’s extremely easy to cook, and it’s very warm and comforting, just like real eggs should be. It goes great with hash browns or any other sort of carbs you could imagine. All you need is a block of tofu and a few pantry-staples to make this, too.

Scrambled Tofu

Ingredients(For 2 servings):

• 1 block firm or extra-firm tofu
• 1/2 onion, diced
• 2-3 tablespoons olive oil
• 1 1/2 teaspoons paprika
• 3/4 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Heat the oil in a frying pan over medium-high heat. Add in the diced onion and cook until translucent.

Next, crumble in the tofu using your hands. Sprinkle in the paprika, salt, onion powder, and garlic powder and fold them in with a fork. Cook 5-10 minutes while the tofu absorbs the oil and moisture cooks off. It will be done when the tofu starts sticking to the bottom of the pan and turning brown in parts.

Season with salt and pepper.

These really can be made and used in any way regular eggs are. Stuff them in a tortilla for a new twist on a breakfast burrito, or eat them with ketchup or siracha—whatever floats your boats. And you could certainly fool even the staunchest meat eaters in looks and flavor with these.