When I first went plant-based, I loved making and eating tofu scrambles. The for some reason I went years without having them.
Then I traveled with Ryan this past Summer and we stayed with his parents in New Jersey. I only heard rumors before meeting her, but sure enough she turned out to indeed be an amazing cook. She would cook a BIG breakfast (and just about every other meal) each day consisting of things to serve everyone in the house (big family too) and their various eating habits. Well, she made us super yummy tofu scrambles, and so I got to brush up on this recipe, AND I got tips to make it even better. (Thanks Lois!)
Eggs are a common staple for American breakfasts, and if you haven’t tried plant-based options I want to challenge you to try something new! If you like tofu at all, I think you will certainly like this. Even if you haven’t had a tofu dish you like, there’s a chance this can change your opinion.
It’s a protein-rich meal, is filled with veggies, and fills you up wonderfully to start the day with lasting energy. Our sis and contributor Mika said it’s one of her favorite dishes of mine.
For many plant-based people, a smoothie is go-to for breakfast or a quick meal, and although it kind of depends on what you put in it, generally I’d say that the energy and satiation usually only last a few short hours – if that – before you’re hungry again. If you want more lasting energy for those busier days, or if you just want to try a different breakfast, this could be a new meal you’ll be wanting to make repeatedly. And of course there’s need to limit this to just breakfast - I will eat this anytime of day. Breakfast for dinner FTW!
Western Tofu Scramble
In order of appearance…
• 1 cup yellow onion
• 1 cup mushroom - I use cremini often
• 1 cup bell pepper
• 1 cup celery - about 2 stalks
• 1/2 tsp fresh diced ginger
• 1 tsp fresh diced garlic
• 1 package of firm or extra firm tofu
• 3 tbsp nutritional yeast
• 1 tsp turmeric powder
• 1/4 tsp tamari
• 2 leaves kale - de-stemmed and chopped OR 2 cups of chopped spinach
• Salt and pepper
• Add a protein to this dish to amp it up even more
• Any bell pepper will do, I used green today but I also love red
• You can make this recipe spicy by adding your favorite spices or hot sauce when served. You can even sauté jalapeño in with the veggies in the beginning which would be excellent too
• I love putting on Miyoko’s cheese on it when its done cooking to make it creamy
Chop the onion, mushrooms, bell pepper, celery, and dice the garlic, and ginger. Sauté in a pan with oil of your choice - I like to use either avocado oil, coconut oil, or Miyoko’s butter
Cook until onion is translucent and they are all are soft
Chop half of the tofu into small cubes and smash the other half with a fork for a crumble consistency
Add all the tofu to the pan and stir in with the veggies
Now your flavorings: nutritional yeast, turmeric, tamari, black pepper, salt
Throw the kale in and stir
Cook for anther 5-7 minutes to cook the tofu and incorporate all the flavors well
Pre-prep: 10-12 minutes
Cook time: 10-12 minutes
Total: 20-30 minutes
Well, I can say my day had an excellent start after I got this in my belly. I have a big to-do list today so I need the lasting energy and after this meal, I am excited and ready to experience the day!
Tag us @spacenlight on Instagram or Facebook or holler at us direct at email@example.com.
Get ready, because we have some more exciting recipes coming up soon! So keep an eye out on here or on Space & Light, Ryan, and Alexa’s IG accounts where post the daily recipes.