Breakfast is always difficult for vegans. Everybody makes bacon and eggs. Well, check this one out found online at a vegan recipe site.
Prep time:
Cook time:
Total time:
Serves: 2-3 servings
INGREDIENTS
- 1 12oz container of tofu - Tofu comes in a variety of textures so find what works for you. If you like a softer, creamier style scrambled egg go with a soft tofu.
- 1 tablespoon oil plus more for pan
- 1-2 garlic cloves, minced
- 1 teaspoon cumin
- ½ teaspoon salt
- pepper to taste
- ⅛ teaspoon turmeric
- cayenne pepper for a spicy version
- veggies - I used spinach, mushrooms, and grape tomatos. Use what you like.
INSTRUCTIONS
- Drain all water from tofu and using a towel press to remove most of the remaining water from the tofu.
- In a small bowl combine 1 tablespoon of oil, cumin, salt, pepper, turmeric and any other seasoning you are using. Set aside.
- Heat about a tablespoon of oil such as olive oil in a skillet over med high heat and cook garlic until golden and fragrant.
- Place the tofu block in the skillet and using a spatula break up the tofu until it resembles eggs. See photo above.
- Pour oil mixture over tofu and mix to coat all pieces. Be sure to use a spatula that will not stain or one you don't mind turning yellow from the turmeric.
- Allow the scramble to cook for a few minutes browning a bit. It may stick a bit, just give it a good scrap and stir. I personally like it to have a little bit of the crispy bits.
- In the last few minutes add the veggies.
- Cook until veggies are done to your liking.