Tofu scramble evokes Saturday mornings to me. It takes a little while to throw this breakfast together, so I typically grab a snack before taking puppers out to the park and then make this scramble at a leisurely pace while sipping coffee and listening to an audiobook or podcast. Bliss. (Especially as I didn’t really take weekends off for several years!)
The beauty of tofu scramble is its versatility. No two scrambles are the same, and while some people like them soggy others like them dry. I’m on team dry all the way. A soggy scramble that uses silken tofu is absolutely the wrong texture for my morning mouth. So much so, that if I’m having brunch somewhere and they serve tofu scramble, I’ll check with the server to see if they use silken tofu or firm tofu. Yup. Level 12 vegan.
One of my top tips for tofu scramble is to use Elephant garlic. This giant garlic does triple duty as a vegetable, source of great flavour, and as a slightly oily carrier for other flavours. Mix slices of elephant garlic into your scramble with nutritional yeast and you won’t look back. MMmm.
The recipe below provides around 7.15 mg of iron and, 130.5 mg of vitamin C (or 7.4 mg iron and 255.5 mg vit C if served with a glass of orange juice). It’s a great way to boost your iron intake if you need to, or to maintain the recommend intake as part of a generally healthy diet.
Onto the recipe!
Tofu Scramble – the ultimate recipe
makes enough for two
1 clove of Elephant garlic (sliced and exposed to air for 15 mins)
1/2 block of firm tofu, crushed in the package
6 white mushrooms, sliced
2 inch piece of zucchini, sliced
1/2 red pepper, sliced
1 medium tomato, chopped into 1/2 inch pieces
1 tbsp soy sauce
A cup of kale, shredded
3 tbsps nutritional yeast
1/2 tsp cumin
1 tsp turmeric
- Chop your garlic and leave it to oxidise slightly for 10-15 minutes. This helps stabilise the beneficial compounds in the garlic so that they are less vulnerable to heat and do more for your health.
- Heat a cast iron skillet and add a little olive oil if necessary. Cook the tofu on a medium heat until it starts to brown slightly. Add the cumin and turmeric, and a little chilli powder if you’re so inclined. Add the mushrooms and stir to keep everything from sticking.
- Once the mushrooms have started to release their juices, add the zucchini and peppers and cook for three or so minutes.
- Add the tomatoes and soy sauce and stir. This will make everything a bit steamy, which is when you want to add in your kale (scrunch it up a little first to help break down those cellulose walls faster). Cook until the kale starts to wilt.
- Remove the pan from the heat and add your nutritional yeast, stirring to coat everything with those magical yellow flakes. Add salt and pepper to taste.
I like to serve my tofu scramble piled high on wholegrain toast, with coffee and mimosas on hand. How do you like yours?Want carbon-neutral webhosting with great customer service? Try DreamHost and use code 'Vegans' for a third off!