I based this recipe off the one found in Juice for Life by Ruth Tal Brown. I changed a few things here and there, and the beauty of this recipe is that apart from the tofu and the yeast–it’s up to you (and the contents of your pantry) what you throw in! I find the best thing to do when prepping for this one is to go to the crisper and check out what veggies you’ve got. Broccoli, peppers, asparagus, tomatoes, zucchini, you name it– you can add it! You can treat this exactly like you would a batch of scrambled eggs, so that means even eating it sans veggies but with some vegan sausage and toast on the side. Also, you can roll it in a tortilla, burrito-style. The choice is up to you, which is my favourite part of this delightful dish.
What you’ll need:
- a package of firm/extra-firm tofu (if you don’t know what kind of tofu to buy, check it out here)
- olive oil (about a tbsp)
- an onion (medium sized), chopped
- a few cloves of garlic (if you’re out of garlic, garlic salt will do just fine), minced
- nutritional yeast (about 3 tbsp)
- fresh herbs if you’ve got them! (try parsley, cilantro, dill, etc.)
- a pinch of turmeric unless your partner is allergic, like mine :)
- salt and pepper to taste
- about half a cup of water
- a couple handfuls of veggies, optional (whatever veggies you’ve got on hand!)
How you’ll do it:
- First things first, wash those hands! They’ll be right in there, crumbling up the tofu, so I highly suggest it!
- In a frying pan (one with higher sides) heat the oil and add the onion and garlic (or garlic salt), keeping it at medium heat
- Using your newly washed hands, crumble that tofu right into the pan and let it cook up for about few minutes, stirring occasionally
- In a small bowl combine the yeast, a bit of salt and pepper, turmeric, about half a cup of water and mix it well, ensuring there are no lumps
- Pour the mix onto the tofu and stir it frequently. Don’t be afraid to let it brown a wee bit on the bottom, if you want that familiar mouth-feel of diner-style scrambled eggs
- Cut up whatever veggies/herbs you have on hand and want to add
- Add veggies to scramble, giving enough time for veggies like broccoli to cook up properly (I suggest putting a lid on it if you want it to cook faster and steam the broccoli, but keen an eye on it!)
- Add the fresh herbs, but save some for a fresh garnish
- Cook until all the liquid is gone and serve immediately
How you’ll eat it:
- with a couple pieces of toast, and some veggie sausages/bacon
- wrapped in a burrito, topped with vegan cheese or salsa or guacamole
- if sans-veggies, smothered in ketchup for an old-fashioned scrambled egg kind of feel
- quickly, and if there are leftovers, you’ll find yourself trying to figure out how to justify eating it for lunch too
This is a great breakfast/brunch idea because it can either be just what it is, or part of a bigger breakfast. This is totally something you could make before work, though the first time you try it, I’d recommend it being a weekend, as this dish tends to make me want to curl up with a good book!
As always, let me know if you try it, if you liked it, what you did differently, snap a couple photos, I’d be happy to share!