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Feb 24, 2015
TOFU SCRAMBLE - Vegan Breakfast
Breakfast is always difficult for vegans. Everybody makes bacon and eggs. Well, check this one out found online at a vegan recipe site.
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.
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.
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