My hub and I love randomly waking up on a Saturday or Sunday and deciding that it would be a great day to gorge out on a big slopfest of a breakfast. And never get dressed. When I first became vegetarian I was kind of repulsed by tofu, as many people seemingly are. The truth is, I just wasn’t giving it a fair chance. In it’s raw, natural form, I will admit it can be an off-putting texture. But once I started gearing toward being predominantly vegan, I decided to give tofu a second look. So glad I did because it can really make for some delicious dishes. These days, instead of going for a big plate of scrambled eggs, I’m all about that tofu scramble. HEY. Don’t knock it till you try it.
I have some friends here in Salt Lake City who own a couple of amazing vegan restaurants where I can always go and have suchhh a good breakfast. They slay a tofu scramble. But we like to do big family breakfasts at my mother-in-law’s a lot. We have breakfast and Beatles, where we spend all morning cooking and binge eating, with Beatles albums blaring on the record player. So, I had to go on the hunt for a good recipe. I found the one on vegan cooking & baking blog, isachandra.com, formerly “Post Punk Kitchen”. You can find the recipe HERE. Just like with scrambled eggs, you can use this as a base recipe and add whatever the hell you want to it.
My ideal plate is this tofu scramble, home fries made out of regular and sweet potatoes with peppers and vegan sausage in them, some tempeh bacon, sourdough toast, and shitloads of ketchup. Or, you can make a bomb ass breakfast sandwich such as the one I made with homemade vegan biscuits, pictured below. The scramble has essentially the same exact texture as scrambled eggs. And when you’re eating it with other goodies like the stuff I just described, or whatever kind of stuff you like on your plate, you won’t even realize it’s tofu. With this, you get lots of protein, a lot less the fat, and like zero cholesterol. That’s a good way to start the day.
(FULL RECIPE from isachandra.com) ↓
Basic Scrambled Tofu
For me, a basic scramble should have nice big pieces in it. It’s crumbled, yes, but not completely in crumbles. Just kind of torn apart and then broken up a bit when cooking in the pan. The flavor should be lip smacking and just a bit salty, but not overly so. Garlic, some cumin, a little thyme – that is the base. From there you can do countless variations using whatever is in your fridge that morning.
So this is my basic recipe. When you want a trustworthy and easy to modify standard scramble, this makes a great go-to.
2 teaspoons ground cumin
1 teaspoon dried thyme, crushed with your fingers
1/2 teaspoon ground turmeric
1 teaspoon salt
3 tablespoons water
2 tablespoons olive oil
3 cloves garlic, minced (or more, to taste)
1 pound extra-firm tofu, drained
1/4 cup nutritional yeast
Fresh black pepper to taste
First stir the spice blend together in a small cup. Add water and mix. Set aside.
Preheat a large, heavy bottomed pan over medium high heat. Saute the garlic in olive oil for about a minute. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the ban. If that is happening, turn the heat up and let the water evaporate.
Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm.
You can include these additions to your scramble by themselves or in combination with one another.
Broccoli – Cut about one cup into small florettes, thinly slice the stems. Add along with the tofu.
Onion – Finely chop one small onion. Add along with the garlic, and cook for about 5 minutes, until translucent. Proceed with recipe.
Red Peppers – Remove stem and seed, finely chop one red pepper. Add along with the garlic and cook for about 5 minutes. Proceed with recipe.
Mushrooms – Thinly slice about a cup of mushrooms. Add along with the tofu.
Olives – Chop about 1/3 a cup of sliced olives. Add towards the end of cooking, after mixing in the nutritional yeast.
Spinach – Add about 1 cup of chopped spinach towards the end of cooking, after mixing in the nutritional yeast. Cook until completely wilted.
Carrots – Grate half of an average sized carrot into the scramble towards the end of cooking. This is a great way to add color to the scramble.
Avocado – I almost always have avocado with my scramble. Just peel and slice it and serve on top.