Tofu scramble is one of my favorite things to make on the weekend for breakfast or brunch. It’s easy to throw together, and my husband likes it too! I love to serve it with these vegan sausages from Field Roast Grain Meat Co. The Smoked Apple Sage flavor goes so well here. You can feel free to add in whatever veggies you’d like, think of it kind of like an omelet. Nutritional yeast is used in a lot of vegan recipes to impart a cheesy flavor. I buy mine in bulk at my coop, but you might be able to find it at your regular grocery store – Red Star is one brand-name I’m aware of. I also love to remix the leftovers into a breakfast burrito – just load the scramble and any leftover sausage pieces in a tortilla and too with salsa and avocado if you have it.
Tofu Scramble (vegan)
1 package extra firm tofu, drained and pressed*
2 teaspoons oil
1 medium clove garlic, minced
1/2 small red onion, diced
1/3 cup shredded carrot
1/2 red pepper, seeded and diced (about 1/2 cup)
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon turmeric
1 teaspoon tamari or soy sauce
1/4 cup nutritional yeast flakes
hot sauce (optional)
salt and pepper, to taste
Heat the oil in a large skillet over medium heat. Add garlic and onion, and cook for a few minutes, until the onion starts to turn translucent. Add the bell pepper and carrot, stirring to coat in oil, and cook for about a minute. Add the tofu. Break the tofu into chunks – about 1/2″ to 3/4″ in diameter. Some of the tofu will crumble in the process and that’s just fine. Leave the tofu to cook without stirring for a couple of minutes, so it starts to brown on the bottom. Then stir it and let it sit to brown, repeat this a couple of times until most of the tofu is browned. Reduce heat to low. In a small bowl, mix together the spices, water, and tamari. Stir this into the tofu, warming through. Add more water (a tablespoon at a time) if the mixture becomes dried out. Stir in nutritional yeast flakes and remove from heat. Add salt and pepper to taste.
*To press the tofu just means to put it between several layers of paper towels (or a tea towel, if you want to be more enviro-friendly) and press press press. you dont need to squish it, just press down firmly several times to get as much excess liquid out as you can. I use Westsoy Organic tofu and it works really well in this dish.