Easy fluffy scrambled tofu that is quick to make, vegan, oil-free, delicious and nutritious!
Preheat a large frying pan on low-medium heat on your stovetop.
Open the tofu package and drain out the water into the sink. Remove the tofu block, place it between a few folded paper towels or a kitchen towel and gently press it between the palms of your hands a few times to release as much water as you can. It is okay if some water remains in the block. Set the block aside.
Open the can of garbanzo beans and empty it all into a strainer or colander over the pan to collect only the liquid (aquafaba) in the pan. Store the garbanzo beans in a sealed container in the fridge for another use.
When the aquafaba is hot and starts to slightly sizzle, add the chopped veggies, fresh onion and garlic (if using) and sauté them until they are hot and cooked through.
Crumble the tofu block into the pan using your hands to create scrambled egg-looking pieces. Use a cooking utensil to break up any large pieces. Add the spices and mix everything together until evenly combined. The tofu will turn yellow at this time due to the turmeric.
Cook while stirring everything around occasionally, until all of the aquafaba and any water released from the veggies is absorbed into the scramble or evaporated from the pan. Enjoy!
Leftovers can be stored in a sealed container in the fridge for a few days (1 week maximum as the texture may change over time). Heat leftovers up in a pan on the stove or in the microwave.