What does this picture remind you of? Scrambled eggs, right? Well…not quite! It is actually tofu! Tofu is often used as a substitute for meat in vegetarian and vegan dishes, but did you know that it makes a great substitute for scrambled eggs? I have read about and heard of people making tofu scrambles for breakfast since becoming a vegetarian. It may have taken me a year, but I finally got to it and whipped up a tofu breakfast scramble, served two ways.
Tofu Breakfast Scramble
Servings: approximately 3
water, for cooking
1 clove garlic, minced
1/4 yellow onion, diced
1/4 green bell pepper, diced
1/4 red bell pepper, diced
1 package of extra firm tofu, drained (I also pressed it, but this is optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp turmeric
salt, to taste
black pepper, to taste
EVOO cooking spray
1 large handful of fresh spinach, roughly chopped
1-2 tsp sriracha sauce
2 TB nutritional yeast
1. Line a large skillet with a thin layer of water. Heat over medium-high heat until very hot. Lower the heat to medium and add garlic, onions, and peppers to the skillet. Cook for 6 to 8 minutes, or until softened. Add additional water, as necessary.
2. Crumble tofu and add it to the skillet. Add all of the seasonings and stir until well-combined. Cook until the tofu is cooked through and beings to brown slightly. Mine cooked for approximately 10 minutes. Spray the tofu and vegetable mixture with EVOO cooking spray and/or add additional water, as needed, to prevent the ingredients from burning or sticking.
3. Add spinach, sriracha sauce, and nutritional yeast to the skillet. Lower the heat to medium-low and simmer for approximately 2 to 3 minutes, or until the spinach is wilted.
4. Serve alone, or as a breakfast burrito or sandwich.
I scooped a third of the tofu scramble onto a whole wheat Flat Out wrap…
…topped it with salsa…
…and wrapped it into a burrito. This was one tasty breakfast, and the Tofu Breakfast Scramble absolutely resembled scrambled eggs very closely. I could eat this in place of scrambled eggs any day.
The next morning, I made a sweet and savory breakfast sandwich composed of the Tofu Breakfast Scramble (which, by the way, reheated perfectly), blackberry jam, and two slices of 100% whole wheat toasted bread.
Cut diagonally, of course!
This Tofu Breakfast Scramble tastes delicious on its own, but also pairs nicely with whole wheat wraps and breads to make delicious breakfast entrees. You sure cannot beat this flavorful, protein-packed, and dairy-free breakfast component. You can bet that I will definitely be making this again!