Sunday, November 21, 2010

Tofu Scramble

Ah, tofu scramble.  The backbone of any vegan breakfast or brunch. Ever.  There are approximately 23432523425245324322 recipes for tofu scramble.  This one is very plain and basic.  You can feel free to add or subtract whatever you'd like.

1 lb firm or extra firm tofu, cubed or broken into small bits (it's more punk rock that way... and you don't have to wash a cutting board or a knife)
1 Tbsp veg oil
1 tsp garlic powder
3/4 tsp paprika
1/2 tsp mustard powder
1/2 tsp turmeric
(If you're too cheap to get mustard powder and turmeric, throw in 1 tsp of prepared yellow mustard. That's one of those little take-out packets, cheapskate.)
3/4 tsp salt (+ salt and pepper to taste)
3-4 Tbsp nutritional yeast 

Heat a skillet with 1 Tbsp oil over medium-high heat. Add crumbled tofu and cook for about 10 minutes, stirring often.  The tofu should get a little bit browned.  Add in your spices and cook for another minute or two.  If it gets too dry, add a little bit of water.  Remove from heat and stir in nutritional yeast.  Ta-da! Now you have an awesome breakfast to impress that vegan who stayed over last night. ;)

Scrambled Tofu Italiano: Add a handful of frozen spinach, a few Tbsp of sliced roasted red peppers, maybe some sliced olives. And some extra salt and garlic.

Tofu Rancheros: During the last minute or two of your cooking, add some salsa (prepared or fresh would work for this.  If you're using prepared salsa, be sure to use less salt in your scramble).  To serve all fancy-like, lightly heat a corn tortilla (I do this over the flame on my stove but if you have an electric stove, you can heat a skillet on medium-high heat and cook the tortilla for 30 seconds-1 minute per side).  Put some vegan cheese on top of the tortilla if it strikes your fancy (Daiya works wonderfully for this), add 2 big spoonfuls of scramble, then top with more salsa.  You can also put on a dollop of guacamole, if that's how you roll.

Have any other stellar scramble suggestions? Leave comments!

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