Sunday Tofu Scramble

Tofu scrambles make the perfect weekend breakfast, or whenever there’s more time to put into breakfasts. Tofu is a fantastic plant-based replacement for traditional scrambled eggs, without compromising the taste or texture. Along with being packed with calcium, iron, protein & omega-3.

Because it’s basically flavorless, I consider tofu to be a perfect canvas for creating in the kitchen. It’s such a fantastic plant-based replacement for traditional plates, and for this recipe, it’s no exception. When Mother’s & Father’s Day comes around, I’m always in charge of breakfast/brunch duties, so I decided that a simple tofu scramble is the way to go.

I’ve been making tofu scramble since before I was vegan, yet I never shared the recipe on my blog. So I thought this year I could share the recipe just in time for you guys to get the ingredients and prepare it this Sunday for your parents, spouses and/or friends. This simple yet complete breakfast, is protein-packed, flavorful, and satisfying, since it definitely keeps me full for hours after. Tofu is super high in calcium, along with manganese, copper, protein, omega-3 fats and iron.

“But wait, which tofu? There’s tons of tofu”

• You can use the firm or extra firm. I prefer to use extra firm because it holds easier.
• SUPER IMPORTANT: Just be sure to get non-GMO organic tofu.

To the scramble, I added: mushrooms as a source of B vitamins & potassium, tomatoes (from my boyfriend’s garden yay!) which are high in vitamin C & vitamin K, and baby kale as a source of iron & antioxidants. I also added onions, red & green bell peppers, and used turmeric to give it the yellow “egg-like” color. I would usually add chopped, sauteed potatoes, but this time I decided to keep it simple and just pair it with some hash-browns, and added as a side half of an avocado.

Did I mention that this can be done in 20 minutes? Because YES!

As a finishing touch, I topped the scramble with some coconut bacon from the Avant-Garde Vegan Cookbook & home-made garlic sauce. And let me just tell you, right now, that everything paired together so well; the garlic sauce was flavorful enough without overwhelming the other flavors. But you can also top it with some sriracha, or even some pesto. And the coconut bacon has quickly become one of my favorite toppings for most meals; on baked potatoes, mac & cheese, salads, etc.

Recipe: Sunday Tofu Scramble

Serves: 4-6 people

Ingredients

• 1 block of extra-firm tofu, drained & pressed
• ¼ onion, chopped
• ½ cup red & green bell peppers, chopped
• 1 clove of garlic, minced
• 1/2 cup halved cherry tomatoes
• Greens of choice, a handful
• 1 tsp turmeric
• ¼  tsp cumin
• 1 tsp smoked paprika
• 1 tsp parsley
• Salt & pepper to taste

Toppings & Sides

• Coconut bacon
• Garlic sauce
• Avocado
• More tomatoes!
• Hash-browns

Procedure

1. In a pan over medium heat, sauté onion, bell peppers, mushrooms, and garlic in a drop of olive oil for a few minutes until soft. Set aside
2. Crumble the tofu into the pan, add in all of the herbs & spices, stir until completely combined. Cook for a few more minutes to heat through until there’s no water from the tofu left, and let the flavors meld.
3. Add in the mushroom mix, as well as the greens & chopped tomatoes.
4. Serve hot & top with your favorite toppings. Enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

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