Cheesy Vegan Tofu Scramble

When people find out I don’t eat meat, the most common question I get asked is “how do you get your protein?”  Once people discover that I pretty much don’t eat dairy either, the next question is asked with the same suspicious voice that detectives probably use to interrogate criminals, “but…how do you live without cheese?”

The answer is ever-changing, because I like to switch it up.

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Variety is the spice of life, no?

I usually mess with a lot of tofu, tempeh, beans, and quinoa.

Most of the time I prepare this low-fat protein source by marinating it and putting it into a stir fry…I’m sure I’ll post that recipe at some point because it’s so easy and a go-to mid-week meal I often resort to.  However, this traditional breakfast recipe is one that you can actually eat for any meal.  One of the many advantages a tofu scramble has over a regular ole egg scramble is that the tofu will keep for several days but would anyone enjoy leftover eggs 2 days after a Sunday morning breakfast?!

…If you answered Yes to this question you are a total weirdo and we can’t be friends.

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Just kidding, I always win the weirdo award. My refrigerator is frequently overflowing with mysterious concoctions that are perpetually on the brink of edible/might poison you to death.

But don’t piss in my cheerios. That’s the way I like it.

This is a simple and yet sophisticated dish made with tofu, vegetables, and, as customary with my recipes, a hefty amount of spices and seasoning.  Tofu comes from soybeans and is an excellent way to meat your non-meat (see what I did there?) protein necessities, as well as sneak in calcium, vitamin E, and a bunch of anti oxidant isoflavones. For all you tofu n00bz, I will explain how to prepare this strange block of hippy bean curd. I may not be as cool as Lennon but all I am saying is give tofu a chance.

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Cheesy Vegan Tofu Scramble

  • 1 package organic firm tofu
  • 3 T low-sodium soy sauce or gluten-free tamari
  • 3 T tahini paste
  • 1 8 oz package (or about a cup and a half) cremini or button mushrooms
  • 1 red bell pepper
  • 5 green onion stalks/scallions
  • 4 T olive oil
  • 1/4 tsp red pepper flakes
  • 1/4 tsp turmeric
  • 1/2 tsp nutritional yeast *optional*
  • 1/2 tsp garlic powder
  • salt/pepper
  1. First, young grasshopper, you will prepare that tofu.  You have to press the tofu to remove the excess moisture before cooking it, so adhere to my strange rules or else. Remove block from packaging and place on a paper towel on a plate.  Put another plate on top (this is seriously how I do it).  Place something heavy on top like a couple of cans and let it drain for 10-20 minutes.  The paper towel should be wet at the end.
  2. While the tofu is doin its thang’, slice mushrooms thinly, dice up the red pepper, and dice the green onions.
  3. Once the tofu is pressed, heat up 2 T oil in a large saucepan over medium heat.  Add in the mushrooms and saute until tender and mushrooms begin to let off moisture.  When they begin to sizzle, add in the pepper and onions and let them cook for another couple minutes.
  4. Once veggies are tender, place them in a bowl and set aside.
  5. Crank up the stovetop to medium high and heat up the remaining 2 T oil in the same saucepan.  Crumble the tofu into the oil with your hands and let it sit and cook for 3-4 minutes.
  6. Add in the soy sauce/tamari, tahini paste, and all the spices. Stir the veggies back into the saucepan and stir up the entire scramble, cooking it for a few minutes more until the tofu begins to brown very slightly.
  7. *Although I put nutritional yeast in the ingredient column as optional, I love this stuff and always cook with it.  It’s worth buying some in the bulk bin section of your grocery store and this is what imparts the cheesy flavor to this “egg” dish.  Add in the salt and pepper as you like.
  8. Garnish with more green onions, and add in some hot sauce too if you fancy it spicier!  I do, I do!
  9. This dish goes great with potatoes, toast, and avocado.  Mimosa also optional. Take my word(s) for it.

 

I love cooking breakfast after a long bicycle ride, especially when the weather is as beautiful as it has been lately.  I loved cooking this up and getting my day going while dancing around to this happy energetic and rhythmic jam. I just heard Wye Oak’s new album and this song, “Shriek” is definitely killing it. I have never seen them live but I have a pretty good idea that they would rock my knee socks off.  Here is “Shriek” by an indie rock folk duo from Baltimore, MD.

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