Does anyone else feel like once in awhile it’s nice to have a break from smoothies? Personally, breakfast food is my favorite. My whole life I loved having eggs for breakfast. Whether they were scrambled, boiled, or fried, eggs were my go-to for almost any meal. However, in choosing to live a plant based life I knew decreasing my egg and meat intake would be a serious challenge. If you feel similarly, you need to try this tofu scramble.
I’ll be honest, I had heard of a tofu scramble before making this recipe but I really had no idea what it was. Was it just eggs and tofu? Was it runny? What did it taste like? Well let me tell ya, it tastes almost exactly like any veggie and egg scramble you have had before! The beautiful thing about tofu is you can really make it taste however you want. I learned that by using a fork to pick apart the tofu block, the tofu looks remarkably like egg and even has that egg texture that we all know and love. To get the texture right, though, you really need to break it down into small pieces (slightly larger than the size of a pea). I don’t think I can express to you how excited I was when I figured this out.
P.S. The jury is still out on soy for me. So far my body really loves it in small doses. Yet, I still have concerns with the ethical, environmental, and hormonal impacts of soy. No judgement at all if you love it or hate it. Just sharing my feels about it.
Please comment and share! I’d love to hear what you think!
Inspired by Minimalist Baker
- 8 ounces extra firm tofu
- Coconut oil (or olive oil)
- ¼ red onion, chopped
- ½ green pepper, chopped
- ½ red pepper, chopped
- 2 cups kale, loosely chopped
- ¼ tsp chili powder
- ½ tsp garlic powder
- ½ tsp cumin powder
- Salt and Pepper to taste
- ¼ tsp turmeric (optional for color)
- 1 Tbsp of Olive Oil (or water)
- Dry tofu by patting with a clean paper towel. Wrap and let sit for 15-20 minutes to dry.
- Begin prepping the sauce. Mix together all of the spices in a bowl. You can either add 1 Tbsp of olive oil or 3 Tbsp of water in order to make the sauce. Put this aside.
- Next heat a large pan over medium heat with 1-2 Tbsp of olive or coconut oil for about a minute. Add the veggies and season with some salt and pepper. Stir and let cook for about 4 minutes or until softened.
- While the veggies are steaming unwrap tofu and use a fork to crumble into bite-sized pieces.
- Add the tofu to the sauce bowl and mix. Once the sauce has covered the tofu, add the tofu to the pan with veggies. Pour any extra sauce over the veggies. Begin to stir and cook for another 5-7 minutes or until veggies are slightly browned.
- Optional: you can add red pepper flakes, hot sauce, salsa or guacamole. Personally I like to eat this with a little side salad. Feel free to eat it by itself or pair it with potatoes, fruit, or any of your other favorite breakfast sides.