Basic Scrambled Tofu

Just a warning, she's pretty heavy-handed with the "nooch", so you may want to adjust there. I followed a tip from Veg News and did not press the tofu first. I found it too crumbly for me, I wouldn't do it that way again. I added cremini mushrooms to this. This is delicious and basic enough that it's a good tofu scramble to have in your weekend breakfast arsenal.

Equipment needed: a cast-iron pan is desirable, but not essential.

I rely on tofu scrambles when I want something cheap/fast/easy and that lets me get creative and use whatever happens to be in my kitchen at the time.

While this scramble was good, it's not my favorite. I'd prefer mine crumbled finely rather than cubed, and with my preferred ingredients/herbs/etc. However, what I did like about this recipe was the method of cooking it. You mix the spice blend with water, and add it at the end. It end up coating the tofu rather nicely.