Learning how to make a tofu scramble is pretty much Veganism 101, but making a tofu scramble worth waking up early for is skill reserved for highly disciplined kitchen ninjas. Or at least it was until now. Here are three variations to the standard tofu scramble that are so good you'll be returning to them again and again and again and a-.. well, you've got the point.
My Big Fat Greek Omelet
(From Veg Kitchen)
With the combined flavors of garlic, fresh spinach, and Greek olives, this breakfast scramble packs a serious Mediterranean punch - and gives your morning a vital B12 boost with a generous amount of nutritional yeast.
MAKES 4 SERVINGS
2 teaspoons extra-virgin olive oil
1 small Vidalia onion, diced (1 cup)
1 red bell pepper, seeded and diced
1/2 cup pitted Kalamata olives, coarsely chopped
2 large cloves garlic, pressed
14-ounce block firm tofu, drained and lightly pressed
1 1/2 tablespoons nutritional yeast flakes (What is Nutritional Yeast?)
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried parsley
2 cups lightly packed fresh baby spinach
Fine sea salt and freshly ground black pepper, to taste
1) In a large skillet, add olive oil and heat over medium high heat. Add onion, red pepper, olives, and garlic, cooking and stirring for 3 to 4 minutes, or until the vegetables have softened.
2) Crumble tofu into skillet and cook about 5 minutes or so, just until lightly browned. Add nutritional yeast, basil, oregano, and parsley, stirring until the tofu is evenly coated.
3) Add spinach, cooking another minute or two, just until wilted. Add salt and pepper to taste. Serve immediately.
Spicy Red Pepper Tofu Scramble
(Adapted From Vegenista & Post-Punk Kitchen)
Looking to add an extra bite to your scramble? This recipe calls for a combination of four different red peppers and a touch of cilantro to truly wake up your taste buds. Pair it with some fresh avocado to really start your day off right.
MAKES 4 SERVINGS
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 (What is Nutritional Yeast?)
Fresh black pepper to taste
3 small Antohi Romanian Peppers, seeded & chopped
1/2 large red pepper, seeded & chopped
1/2 yellow onion, finely chopped
2 banana peppers, seeded & diced
1 serrano chili, seeded & finely chopped
1/2 tsp chipotle powder
1/2 tsp smoked paprika
1) First stir the spice blend together in a small cup. Add water and mix. Set aside.
2) Saute the onion and garlic for 5 minutes, and next add the pepper mixture & saute for another 5 minutes until the veggies are soft.
3) Preheat a large, heavy bhottomed 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.
4) Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm and garnish with sliced avocado, chopped cilantro, salsa, and/or a dollop of cashew cream.
Red Curry Tofu Scramble
(From The Blissful Chef)
Get a head start on your recommended daily serving of vegetables with this hearty curry scramble. Broccoli, Roma tomatoes, and yams truly round out this dish, which is guaranteed to keep you feeling full and satisfied until your lunch break.
MAKES 3 - 4 SERVINGS
1 (14 ounce) package extra firm tofu, drained
1/3 cup water or broth
1 cup small cubed yam
1 cup broccoli florets
1 Roma tomato, chopped
1 tablespoon nutritional yeast (What is Nutritional Yeast?)
1 tablespoon tamari
1 tablespoon lime juice
1 tablespoon red curry paste (This should be easy to find in the International Food aisle of your local grocery store.)
Dash maple syrup
1) Crumble up tofu in a bowl and set aside. Heat up a medium skillet with water or broth and when bubbly add the yam. Reduce flame to simmer and cover with lid. Stir occasionally and cook until yam is just barely tender. Add more broth as needed to prevent yams from sticking. Stir in broccoli and tomato and replace lid. Cook for a few minutes more until broccoli is crisp tender. Remove from skillet and place veggies in a small bowl.
2) Heat skillet back up over a medium high flame with either a touch of broth or oil. Add crumbled tofu to the pan and fry for a few minutes, stirring frequently to get tofu browned. In a small bowl, stir together the nutritional yeast, tamari, lime juice, red curry paste, and maple syrup until mixed well. Add this to the pan and fold all over tofu. Cook for a few more minutes adding a touch of broth to the pan as needed if the tofu sticks.
3) Fold in the veggies and serve immediately.