Scrambling of the Tofu

Hi from the pacific time zone! I landed in San Diego yesterday afternoon and hit the ground running with work related stuff. And, today I’m back in the exhibit hall spreading the news about my company’s product! Should be a fun day.

Back to the issue at hand, I mentioned a tofu scramble in my recent post on protein. It’s so good, it deserved a post of its own…

See what I mean?

Ever since I had a tofu breakfast wrap at one of favorite local cafes I’ve been wanting to try out a tofu scramble recipe at home. And finally, I got around to it this past weekend. I did a little online research, found a couple good looking recipes that were adapted from Vegan Brunch and made my own adaptation.

Tofu Scramble

Yield: 1 serving with a small amount of leftovers

Ingredients:

• 1/2 tsp cumin
• 1 pinch ground turmeric
• 1 pinch ground curry powder
• 1/4 tsp sea salt
• cooking spray or olive oil
• 1/2 tsp minced garlic
• 1/2 cup finely chopped onions
• 1/4 cup diced yellow bell pepper
• 4 oz firm or extra firm tofu, pressed or drained (I used a local herbed variety)
• 2 shiitake mushrooms, sliced thinly
• 2-3 Tbsp water, if needed
• 1 cup kale or other greens (I used garlicky kale)
• 1 Tbsp nutritional yeast
• 1 Tbsp chopped parsley
• sea salt, ground pepper, to taste
• hot sauce, to taste (optional)

Preparation:

1. Combine spices and salt in a prep bowl and set aside.
2. Spray a medium-sized skillet with cooking spray or olive oil and add onion, garlic and bell peppers. Stir with a spatula and cook for about 3-4 minutes or until onions and bell peppers begin to soften.
3. Add mushrooms and tofu. Use your fingers to crumble the tofu into chunks before tossing it into the pan. Cook for 10 minutes, stirring occasionally. If the tofu starts to stick use a little water to loosen up any browned bits.
4. Add the reserved spice blend and stir to combine. Add the kale and nutritional yeast. Stir and cook for about 3-4 minutes. Then stir in the parsley and season to taste with black pepper and sea salt. Serve the scramble warm.

I served my scramble up with a couple sprinkles of jalapeno Tabasco, a couple small slices of avocado, and Ezekiel toast with mixed berry jam.

Scramble success! The texture is similar to eggs, but the tofu version wasn’t as “wet” as scrambled eggs tend to be and the additional spices made it taste amazing. The best part is that you could add any veggies, spices or herbs you have on hand to make your own signature scramble.

I’ll definitely be making more, although probably only on weekends because this dish does take a bit of prep work with all the chopping of veggies. I most certainly see a tofu scramble wrap in my near future. What about you?

Enjoy your Monday!

Tagged as: Tofu Scramble