Missing Your Scrambled Eggs? Try our Scrambled Tofu with Veggies!
Scrambled tofu with veggies? What about the eggs?Breakfast often focuses on scrambled eggs. Indeed, whether eating at home or away, most breakfast meals include eggs in some form.
Breakfast often focuses on scrambled eggs. Indeed, whether eating at home or away, most breakfast meals include eggs in some form. However, plant-based foodies know that while eggs might claim high nutrition benefits, they also contain unhealthy cholesterol. In addition, studies show that eggs create more health issues for diabetics. <Read more about problems with eggs>
But can tofu actually taste good? Absolutely! Tofu itself tastes quite bland. Its flavor relies on what we include in and with it. Properly seasoned, tofu takes on any range of flavor.
Special notes regarding tofu. Look for non-GMO, organic tofu. In addition, sprouted is best. You will notice that tofu comes in a variety of consistencies, from soft to extra firm. Also, silken types differ from those in the refrigerated section. Some recipes work best with silken, for instance, puddings. While others require a firm texture. To create an even chewier firm texture, freeze the firm or extra-firm in its original package. Thaw and drain to use in your favorite recipe.
Scrambled Tofu with Veggies
- 1 pound block of tofu. We use extra firm, frozen, thawed, drained; but other forms will work)
- 2 T coconut oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 4 large mushrooms, sliced thin
- 1 cup broccoli, chopped
- 8 ounces baby spinach or kale
- 1 T turmeric
- 3 T nutritional yeast
- Using your hands, crumble tofu into scrambled egg like pieces
- Add turmeric and nutritional yeast and toss to coat well.
- In a sauté pan, heat oil.
- Sauté onion until softened. Add garlic and sauté until peppers are softened.
- Add garlic, broccoli, and peppers. Sauté until peppers are crisp tender.
- Mix in the tofu crumbles. Sauté until golden brown, stirring frequently.
- Stir in spinach or kale. Continue cooking just until greens are wilted.
- Alternatively, you may mix in the crumbles and greens.
- Bake until golden brown, about 15 minutes at 325°
- Add your favorite vegetables. Try cauliflower and carrots, or peas, green beans, and carrots.
- Try adding lentils, garbanzo beans, or other favorite beans.
- Top with fresh tomatoes, chopped.
- Garnish with freshly chopped herbs of your choice.
- Top with a delicious vegan cheese sauce.
- Serve on a tortilla wrap or flatbread.