Very often people are not willing to try vegan food because they think they’ll be eliminating something from their diet instead of expanding it. But in reality, there’s so many new flavors and ingredients one can incorporate without ever sacrificing their palate.
For an example, tofu scramble is pretty much like scrambled eggs… just more versatile. On it’s own, tofu is fairly tasteless, but with the right amount of seasonings one can transform this “plain Jane” into a flavorful and nutritious breakfast.
Adding turmeric will not only give a pretty yellowish yolk color to your scramble, but will also help lower cholesterol, regulate blood sugar and prevent Alzheimer’s.
On the other hand, Nutritional Yeast is often used to give the recipe a more cheesy and “eggy” taste. It’s also packed with protein, zinc, folic acid and B-vitamins.
And while we’re on the topic… Have you tried my Garlic Parmesan “Cheese” yet?
Unlike regular eggs, this tofu scramble can be pre-made in advanced and eaten for breakfast, lunch or dinner.
- 2 Tbsp extra-virgin olive oil, for frying
- 2 cups pre-sliced bottom mushrooms
- 2-4 garlic cloves, smashed
- 14 oz organic firm tofu, crumbled
- 1/4 tsp turmeric
- 1/2 tsp black salt or regular sea salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 2 Tbsp tomato paste
- 1/8 tsp habanero chili powder (optional)
- 2 Tbsp Nutritional Yeast (optional)
- Sliced avocado, for garnish
- Radish sprouts, for garnish
- 1/2 red or yellow bell pepper
- 1/4 cup frozen corn or peas
- 1/4 cup baby spinach or chopped kale
Add crumbled tofu and the seasonings; mix well and cook until tofu is heated throughout.
Stir in tomato paste, cover and steam until tofu looks cooked. If the mixture seems too dry, add 1-2 Tbsp of water, especially if you’ll decide to incorporate kale or spinach into the mix.
Lastly, add nutritional yeast, if using, and cook for another minute.
Serve hot with sliced avocado and radish sprouts.