Since becoming vegan the tofu scramble has been a staple in my diet. Not only is it delicious, it's really good for you. Where else can you get a healthy source of protein, a good dose of fresh veggies and loads antioxidants? Not to mention it's practically guilt free. And after nearly two years of veganism, I look forward to making one of these bad boys every morning, sometimes even for dinner. I never tire of the endless possibilities the scramble has bestowed upon my table. I've made these so many times I could probably make one it in my sleep. I suggest serving this for brunch with friends. It's the easiest way to wow your non-veg friends. Remind them it's cholesterol free and good for them. If they're still convinced that tofu is the devil, sing in your best Robert Plant voice "I can't stop this feelin' in my heart!"
The Basic Tofu Scramble:
1 package of drained firm, extra firm or medium firm tofu (It's all up to you)
2 cloves of garlic, minced (Don't wuss out! Garlic loves you and wants you to be healthy)
1/4 cup onion, finely chopped
1-2 tablespoons of olive or canola oil
3 tablespoons nutritional yeast
1/2 teaspoon turmeric
1 teaspoon Dijon mustard (or your favorite mustard)
1 teaspoon onion powder
1 teaspoon black salt
a few grinds of fresh black pepper
salt to taste
Fresh veggies of your choice: mushrooms, bell peppers, kale, spinach, leeks, green onion zucchini, broccoli, etc.
Toppings rule. Try fresh diced tomatoes, olives, vegan cheese, slices of avocado, salsa or hot sauce. Also fresh herbs like cilantro, dill and flat leaf parsley are super great. The possibilities are endless here. My advice is to pick up whatever is fresh and in season from your local farmer's market.
Method
Turn stove on to medium/high heat, add oil to hot pan. Crumble tofu slightly and add to pan. Stirring occasionally, cook for 3-5 minutes and allow tofu liquid to evaporate. You want it moist, but not too watery. Adding veggies will add water to your scramble too. Keep that in mind. I suggest handling those in a separate pan, with the exception of fast cooking greens like spinach, which you would only want to lightly wilt.
With a spatula, break down the tofu into smaller chunks, like scrambled eggs. Add garlic and onions and cook for about 3-5 minutes. Once most of the water evaporates add in the spices except salt and black salt: turmeric, onion powder, nutritional yeast, dijon mustard, sea salt, and fresh pepper. Stir to coat all tofu pieces evenly. Lower the temperature down to medium-low and move on to the veggie add ins.
In separate hot pan, add a touch of oil and drop in the veggies. Cook veggies according to how long they take. Leeks or mushrooms you may want to cook first to allow evaporation. Veggies like bell peppers and zucchinis cook up rather fast and can be thrown in during the last couple minutes of cooking. Avoid overcooking the vegetables as you want to preserve as much nutrition as possible. When they're all cooked to perfection, tender but still crisp, remove from heat and mix thoroughly into your tofu mixture. Depending on what veggies you choose, you can skip the second pan all together. If you're adding in veggies that don't release a lot of liquid (like kale, spinach & various leafy greens) you can just saute them up in the pan with your scramble. Experimentation is recommended! Once your veggies are cooked up, add the black salt to your tofu and coat well. Taste and add sea salt if you like.
Serve piping hot with toast, home fries, hash browns or vegan sausage. I especially like mine in a hot tortilla for a rad breakfast burrito.
Tips:
If you've let too much water evaporate from the tofu. You can simply add a few drops of water or unsweetened plain soymilk to moisten things up again. There needs to be enough moisture to help coat the tofu evenly with all the spices.
Below: A lovely scramble with sauteed mushrooms, zucchini and fresh tomato slices.
Breakfast nacho bowl with scrambled tofu, refried beans, daiya pepper jack cheese, sauteed mushrooms, seared kale and heirloom tomatoes. Proper.
The Basic Tofu Scramble:
Turn stove on to medium/high heat, add oil to hot pan. Crumble tofu slightly and add to pan. Stirring occasionally, cook for 3-5 minutes and allow tofu liquid to evaporate. You want it moist, but not too watery. Adding veggies will add water to your scramble too. Keep that in mind. I suggest handling those in a separate pan, with the exception of fast cooking greens like spinach, which you would only want to lightly wilt.
With a spatula, break down the tofu into smaller chunks, like scrambled eggs. Add garlic and onions and cook for about 3-5 minutes. Once most of the water evaporates add in the spices except salt and black salt: turmeric, onion powder, nutritional yeast, dijon mustard, sea salt, and fresh pepper. Stir to coat all tofu pieces evenly. Lower the temperature down to medium-low and move on to the veggie add ins.
In separate hot pan, add a touch of oil and drop in the veggies. Cook veggies according to how long they take. Leeks or mushrooms you may want to cook first to allow evaporation. Veggies like bell peppers and zucchinis cook up rather fast and can be thrown in during the last couple minutes of cooking. Avoid overcooking the vegetables as you want to preserve as much nutrition as possible. When they're all cooked to perfection, tender but still crisp, remove from heat and mix thoroughly into your tofu mixture. Depending on what veggies you choose, you can skip the second pan all together. If you're adding in veggies that don't release a lot of liquid (like kale, spinach & various leafy greens) you can just saute them up in the pan with your scramble. Experimentation is recommended! Once your veggies are cooked up, add the black salt to your tofu and coat well. Taste and add sea salt if you like.
Serve piping hot with toast, home fries, hash browns or vegan sausage. I especially like mine in a hot tortilla for a rad breakfast burrito.
Tips:
If you've let too much water evaporate from the tofu. You can simply add a few drops of water or unsweetened plain soymilk to moisten things up again. There needs to be enough moisture to help coat the tofu evenly with all the spices.
Below: A lovely scramble with sauteed mushrooms, zucchini and fresh tomato slices.
Breakfast nacho bowl with scrambled tofu, refried beans, daiya pepper jack cheese, sauteed mushrooms, seared kale and heirloom tomatoes. Proper.
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