When we were living in Brisbane scrambled tofu used to be one of our favourite brunch meals on sunny Sunday mornings with tea and coffee. Normally just before or after walking the dog.
England is not so sunny and we miss our puppy but we are still enjoying our scrambled tofu vegie mash. Especially when it's wet and cold and rainy outside it's becoming a yummy lunch or dinner.
It's not really something I have a recipe for. I just fry up some onion and garlic in a small bit of oil and then add whatever vegies I have lying around (mushrooms and spinach always make it in but my new favourite edition is sliced leeks) and then add the tofu by crumbling the block with my hands over the pan to get the scrambled look. And I normally add turmeric, curry powder, chili powder, paprika and cumin and those herbs give it a beautiful aroma, gorgeous colour and delicious taste.
The texture and taste is not the same as the recipe I posted a while ago (that one feels and tastes more like scrambled eggs) but I prefer it.
I also saw that Susan V on FatFree Vegan Kitchen had a similar post recently and mentioned how lovely the meal is on an autumn night. I envy that her autumn is the south of the US would be a lot warmer than mine but I share the sentiment about scrambled tofu!
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