I know, I know every vegan website (and vegetarian for that matter) has a tofu scramble recipe on it. So WHY should mine be any different and it is so damn good that if by some small chance you don’t know about it then you can try it for yourself and see how amazing it really is.
I usually try to stick with lower fat things and keep the oil to a bare minimum but using coconut oil on this one makes it the most amazing breakfast (lunch, dinner or snack) dish ever! The nutritional yeast gives it the yellow color (most ppl add turmeric too but I don’t like the taste) but it also adds a bit of cheesy flavor and you can add more cheese flavor with vegan cheese.
I have to stay, when I first went vegetarian more than 26 years ago I tried the boxed kind of tofu scramble and it was so gross I stayed clear of it until just a few months ago. I did not know much about tofu in those days and never knew you had to press the water out of it or it would be a big mushy pile of goop that would take hours to cook down. A few years later I figured out the trick of pressing the tofu but never dared go back to scramble since it was so nasty the first time and never liked eggs anyway so I figured it was not a big loss.
A few weeks ago I was in Minneapolis, MN (one of the vegan friendliest cities I have ever been in-more to come on that in later posts) and while dining at a restaurant that had vegan breakfast options I spotted a vegan combo meal. It had a blueberry corn pancake, hash browns, vegan sausage and tofu scramble. I figured I would try it out and OH MY G it was good. I came home a few days later pressed my tofu of all the water and cooked it up in some coconut oil and my family was hooked. We have now had it once or twice a week since, we will probably get sick of it but we are enjoying ourselves right now. My 6 year old daughter asks for “scramble” now almost every day.
So if you tried it years ago like I did and hated it, never tried it before or want to revive an old recipe give it a try. Also, scramble works great in a breakfast burrito or as crepe filling, as a egg salad sandwich sub with veggies and mayo added, inside of a lettuce wrap and probably a million other possibilities just use your imagination.
Cheezy Tofu Scramble
1 block extra firm, organic tofu, pressed of all the liquid
1 green pepper, chopped
1/2 medium onion, chopped
2 green onions, thinly slice
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup (or more) nutritional yeast
Salt and pepper to taste
Optional: vegan cheese, salsa or ketchup
While your tofu is being pressed of the liquid chop the veggies and cook in a small amount of water on medium heat until soft.
Crumble the tofu into the cooking vegetables, add the spices and stir well.
Press down into the pan a bit to brown and then stir, continuing until it is cooked through and the texture you like. If you are not using oil like I do you will need to stir/scrape often to keep it from sticking or burning. The last minute or so add the green onions and stir.
Serve warm with your favorite topping, ENJOY!