Heat a large cast iron or non-stick skillet over medium-high heat. Add the olive oil. Once the oil is hot, add the dry herbs: parsley, thyme, oregano, sage. Cook for 30 seconds, stirring frequently to prevent burning.
Add tofu to the hot pan (make sure to drain any extra liquid from the tofu). Use a potato masher or wooden spoon to crumble into bite sized pieces in the pan.
Stir in the garlic powder, turmeric, nutritional yeast and soy sauce.
Cook over medium heat until any liquid is evaporated and tofu starts to deepen in color. This should take a little under 10 minutes. Add 1-2 tablespoons vegetable if the tofu starts to dry out.
Add salt and pepper to taste. Enjoy!
Tofu: I use firm or extra firm tofu, but medium firm or super firm also work if that’s what you have on hand.
Herbs: Fresh parsley, thyme, and oregano can be used in place of dry. Use 1 and ½ teaspoons fresh herbs for each dry herb.
Nutritional yeast has a strong flavor. Decrease to 2 or 3 tablespoons for a lighter flavor.
Veggies: Add in onions, bell pepper, zucchini etc. if desired. I recommend sautéing the veggies in olive oil for 6-8 minutes, or until softened, then add in the herbs and bloom for 30 seconds.
Freezing: Tofu scrambles freeze well. Let the scramble cool to room temp before transferring to a freezer safe container. Freeze for up to 3 months. Let thaw in the fridge overnight before using.
Storage and reheating: Keep refrigerated in a closed container for 3-4 days. Reheat in the microwave until heated through, about 1 minute. Reheat on the stove over medium-low heat. Add a splash of vegetable broth if the scramble looks like it’s drying out.