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Meatless Monday Recipe: Scrambled Tofu

 

Photo by Brad Klopman

My husband and I have a Sunday morning ritual. We watch a Rev. Ed Bacon clip on YouTube and then make a scrambled tofu breakfast. We've tried a few different scrambled tofu recipes, and this is the best one we've found. It's from Post Punk Kitchen, one of my favorite vegan recipe sites. 

We've seen Ed Bacon at All Saints Church in Pasadena, it's a really lovely church, but we're not into religious ritual, so we watch the YouTube clips from bed instead. As Jim Gaffigan joked, "There's too much standing involved in church. Can't I lie down and worship...?" Here's the clip we watched today. 

 

We sometimes serve our scramble with Pillsbury Crescent rolls (vegan) and Gimme Lean sausage (vegan), but always with fresh squeezed OJ from our orange tree. 

 
 

Basic Scrambled Tofu

Serves 2

Spice blend:

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

Fresh black pepper to taste

First stir the spice blend together in a small cup. Add water and mix. Set aside.

Preheat a large, heavy bottomed pan over medium high heat. Saute the garlic in olive oil for about a minute. Break the tofu apart into bite sized pieces (leave some big chunks) 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.

Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm.

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I added leftover grilled asparagus from our dinner the night before to our scramble in the photo above. You can incorporate any veggies you have on hand. I usually stir fry them with garlic and then toss the veggies into the completed scramble.

Enjoy!