I’ve been making tofu scrambles as a quick breakfast protein, and honestly, I still eat eggs sometimes. But I just can’t stand the usual eggy seasonings for tofu. Right now, I’m forcing myself to finish a bottle of Yes Milady! seasoning, and as I’m eating this morning, I’m thinking: Why am I trying to make tofu taste like eggs? I don’t really need to.
What seasonings do you all use for your tofu scrambles? Just the seasonings, not the extra stuff like vegetables or beans.
I know I could eat tofu plain, but some days that feels a bit boring.
Teo said:
I use nutritional yeast, garlic salt, onion powder, turmeric, a dash of cumin, and just a bit of white pepper. Works out well enough, I think.
All of this, but I add a little hot sauce too and just a little bit of parsley
I think what you’re probably reacting to is the large amounts of turmeric in the mixes (it gives color but can have a strong flavor if overused). Or maybe the nutritional yeast, since some mixes include it.
I love both and make my own tofu scramble seasoning with turmeric, nutritional yeast, garlic powder, onion powder, and some herbs.
If you don’t like those flavors but want something with more umami, you could try Bragg’s amino acids or cumin. Whatever you choose, keep the onion and garlic powders and add herbs to taste. Maybe even some smoked paprika too.
I do a peanut sauce. Just peanut butter, water, and chili oil for me, but soy sauce could be a good addition too. It’s not at all eggy, but that’s fine with me.
Everything bagel seasoning!! And garlic powder, onion powder, ginger, hot sauce, and liquid smoke! Play around with different seasonings, but I like those for a solid base.