It sounds like a dance move. Or a vegetarian themed video game. But it's tofu broken into bits and fried up with stuff. A veg alternative to scrambled eggs, although now having made it for the first time it occurs to me that a lot can be done with a tofu scramble beyond breakfast food.
FS and SM both make really delicious tofu scrambles. I have not watched them make it and cannot replicate it. To try making my own I decided to go to the Post Punk Kitchen for their take on it. I have made a few of the recipes from the old version of the site and been pretty happy with them. To the point where I firmly believe that every bean chili recipe needs to include a sweet potato or two. Cause beans and sweet potatoes are a beautiful match.
The recipe calls for Nutritional Yeast. I have heard a bit about Nutritional Yeast from BE when he was a vegan but have never tried using it myself. It's apparently used for nutrition and for flavor - to impart umami to a dish. They don't carry Nutritional Yeast at the local CVS nor at the regular grocery store near me. I went to the local health food grocer and got a very large tin of it for use in the tofu scramble. If you'd like to try some, give me a call, I've got plenty.
Sometimes I read the recipes that I am following wrong or neglect to copy all necessary information from the recipe to the back of the envelope that I will use in at the counter top. I cooked the minced garlic on low heat in a ton of olive oil for 10 mins. Much longer than recommended. Then added the tofu crumbled up. I cooked on a medium low heat so I did not get anything browned or any crispiness. I will try much higher heat next time. I think it would add to a nice variation of texture and the flavor of browning.
The water and spice combo is a good idea as it helps incorporate the spices better into the tofu. It's possible that you can stop at this point without the nutritional yeast. Maybe explore adding more vegetables with or before the tofu, altering the spice blend.
It might be good to add a bit more water at the point where you are adding the spices and the yeast, 1/4 cup of nutritional yeast flakes is a lot of dry to be adding to a skillet of tofu. It got a good yellow color and sort of a substantial and less watery flavor. I added more salt, of course, but felt that there was still something missing.
So I added a healthy pour balsamic vinegar to my serving of the scramble. Which ended up being what my palate was seeking. It made the scrambles taste brighter and cleaned up the finish on what was a slightly funky aftertaste. However, at that point it ceased to be scrambled egg like.
And now I have leftovers for sandwiches! Or perhaps stuffing for baked acorn squash halves (with extra balsamic vinegar).
I think next time I will add some celery or other vegetables to the endeavor. Mushrooms and what not to add some variety to the texture. I think that my new friend Rosemary could add something very pleasant and fragrant to the party.