Za'atar (زَعْتَر) Scrambled Tofu
For some reason I'm really into eating savory breakfasts. Last Saturday I decided to go with it and make scrambled tofu, fake'n bacon, oil-free hash browns (recipes coming this week) and serve it with a piece of Ezekiel 4:9 toast and fresh berries. It was pretty epic and tasty and different from our usual weekend brunch fare (pancakes or waffles). We ate outside with the morning fresh air and enjoyed each others company. While making the scrambled tofu I was kind of making it up as I went along. When the tofu scramble was ready I tasted it and felt it needed a bit more salt and seasonings. However, instead of just adding more of what I'd already added (garlic, onion, nutritional yeast, salt, etc.) I grabbed the za'atar. I had been tempted to add it all along, but thought I would shy on the side of caution since this was a new recipe for me. I pushed my inhibition aside and sprinkled on the za'atar... folks you will probably see a lot more recipes in the future highlighting this fantastic condiment! It is definitely my go-to seasoning when a recipe needs a little extra punch of goodness! This recipe is still great if you don't have the za'atar, but if you have it... shake it one!
- 1 block of extra firm tofu
- 1/4 tsp turmeric
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp cajun seasoning (or season salt)
- 1 tsp za’atar
- Slice open the tofu package and drain the water.
- Heat heavy nonstick pan (because I use a hard anodized pan I almost never have to use oil) to medium heat.
- When the pan is hot crumble tofu into the pan.
- Add seasonings, stir it up, taste, adjust seasonings as needed, and when hot serve up that scrambled tofu! Preferably with toast, hash browns, fruit, and maybe some fake’n bacon!
5 Replies to “Za’atar (زَعْتَر) Scrambled Tofu”
This recipe is a keeper. I loved the flavors and will be making this again. Thank you so much for a wonderful recipe!