Does anyone else feel like they have a love/hate relationship with tofu scramble? Often the singular vegan option on brunch menus, a well-prepared tofu scramble can be so good while the not-so-well-prepared ones can be incredibly bland, perpetuating tofu’s flavorless reputation.
For brunch this past weekend I wanted to go all out with a tofu scramble, roasted potatoes and biscuits. I decided to up the flavor level in the tofu scramble by adding Brooklyn Delhi’s Roasted Garlic Achaar- one of the goodies I received in my Farm to People package (remember this post?). The achaar (an indian relish traditionally eaten with rice or curry) is so flavorful and tasty that it was a one-stop-shop for seasoning the scramble. I was especially excited to open the container and discover whole cloves of garlic mixed in.
I’m happy to report that today’s Roasted Garlic Achaar Tofu Scramble gives tofu a good name! I’ll definitely be making this recipe for future brunch guests and I’m eager to try the other flavors of achaar that Brooklyn Delhi has to offer!
I served the scramble with roasted potatoes (tossed with olive oil, baked at 425° for 40 minutes), avocado slices and gluten-free biscuits.
- 1 14oz package of firm tofu
- 1 tbs tamari
- 1 tbs olive oil
- 1 medium yellow onion, sliced
- 2 cups mushrooms, sliced
- ½ tsp ground turmeric
- 2-4 tbs Brooklyn Delhi Roasted Garlic Achaar (see link above)
- salt and pepper to taste
- Drain tofu and slice into pieces 1" thick. Place slices between kitchen or paper towels to press out water. Crumble tofu into bowl and mix in tamari. Set aside.
- Heat olive oil in large pan at medium-high. Add onion and mushrooms and sauté until lightly browned (7-10 minutes).
- Turn heat down to medium and add tofu. Stir in turmeric and garlic achaar, starting with 2 tbs and adding more as desired.
- Cook, stirring throughout, for another 4-5 minutes. Sprinkle with salt and pepper and enjoy right away.