I used to have a strange aversion to tofu scramble. Even though I loved tofu, the thought of scramble made me feel a bit unwell. I think I can blame this on my dislike of watery scrambled eggs, and carrying this fear over to vegan breakfast replacements.
While I was in Santa Monica with my sister last year, I decided to conquer my fears and try some tofu scramble. I was glad I did — now I have another nutritious and delicious vegan breakfast option on the menu.
And this dish has my third favorite characteristic in a meal – it’s quick and easy.
4 slices of good quality bread. Bergen bread is nice, if you don’t have time to go to the bakers and you want to use store bought stuff.
1 block of firm tofu
1 tsp of Onion powder
1 tsp of Inactive yeast
1/4 5sp each if Salt and pepper
Handful of cherry tomatoes
Handful of spinach
Olive oil, olive oil spray, or Earth Balance or Nuttlelex butter
1. Using your oil or butter, coat a non-stick frying pan and put on medium heat.
2. Prepare the seasoning: mix together salt and pepper, inactive yeast, onion powder in bowl.
3. Squeeze the water out of the tofu between paper towels. Get as much of the water out as you can.
4. Crumble tofu with your hands into pan.
5. Mix seasoning through with a spoon and cook the moisture out. This can take about 10 minutes depending on how much water you’ve squeezed out with the paper towels already.
6. Wash spinach, cherry tomatoes, and green onions/shallots. Chop spinach and quarter tomatoes. Chop shallots for garnish.
7. Once the tofu is almost done, toast your bread and mix the spinach and tomato into the tofu mix for a minute or two until the spinach has evenly wilted.
8. Take the tofu mixture off the heat and place it on your toasted bread.
9. Garnish with green onions/shallots and enjoy!
Time: 15 minutes max. Serves two.
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