Tuesday, April 10, 2018

{Recipe} Epic Tofu Scramble

I realized that I've never posted a Tofu Scramble recipe on the blog and it's about time!  What is tofu scramble? It's a mixture of crumbled tofu, veggies and seasonings that are often used as a scrambled egg replacement for people who don't eat eggs.  I've been making it weekly and keep it in the fridge for quick breakfasts.
 I don't have an exact recipe and it changes depending on what kind of veggies I have on hand.  On this day I had:
Shredded Carrots
Broccoli
Bell Peppers
Roasted Mushrooms
Roasted Cauliflower
Roasted Brussels Sprouts
Frozen Corn
Frozen Edamame
Yellow Onion
Canned Mushroom slices
Garbanzo Beans
Mixed Greens
Baby Spinach
 I don't usually lay it out so nicely but for blog purposes I did.
 This is a great way to use up any leftover veggies in your fridge.
 To make:
  • Heat some water (or olive oil) in a skillet and start to saut√© the veggies. I usually add the fresh veggies first and then any leftover veggies after the fresh veggies have had a chance to start cooking.
  • I also add frozen veggies at this time.


  • If I have any, I add some hearty shredded greens like cabbage, kale and Brussels sprouts.


  •  Once I started adding a can of chickpeas to the mix, it was a game changer. It adds some more protein and makes the tofu scramble extra filling.
  • At this time I add some seasonings-crushed garlic, coconut aminos and liquid aminos.


  •  Now I add the tofu. I always use Extra Firm Tofu.  Squeeze out as much liquid as you can then crumble it up before adding.


  •  Add crumbled tofu and keep breaking it up as you mix it in. The pan is super full.


  •  Time for more seasonings--this is up to you. I like to add:
Onion Powder
Garlic Powder
Black Pepper
Onion Flakes
1/2-1 tsp Turmeric (for color)
a few pinches of Black Salt (adds an eggy taste and smell)


  •  This is what Black Salt looks like. It's more pink than black.

  • I found it at an Indian supermarket.


  •  I keep cooking it on medium/low heat, adding water if necessary to keep it from sticking, breaking up the tofu and stirring everything around.  Once it's uniform in size and color, I add baby spinach if I have any.


  •  Cook the spinach down and taste to see if any seasonings need to be adjusted.

  • Serve immediately.


  • It's good with some toast, by itself or rolled up in a wrap, breakfast burrito style.   I like to add a little Sriracha.


  • Leftovers can be stored in airtight containers in the fridge. It makes a lot!
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4 comments:

Tamar SB said...

I never tried tofu in a scramble when I could eat it ): sounds amazing!!

Andrea Nine said...

Just look at all that goodness! A good scramble just gets my day going! Great recipe!

Jessica @ Barefoot by the Sea said...

This sounds delicious and healthy! I need to make this!

Carla from The River said...

Your photos are great! You did a great job laying out all the ingredients.
Thank You for sharing,
Carla

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