speedvegan

Tofu Scramble, originally uploaded by speedvegan.

Egg replacement is the the most challenging aspect of a vegan diet. Personally, I don’t miss scrambled eggs. I was never a big fan of eggs to begin with. However, I do like to have breakfast options that don’t involved cold cereal and soy milk or hot cereal and soy milk all the time. With that said, here is a basic Tofu Scramble recipe that I like to make.

1 tbsp olive oil
2 cloves garlic, minced
1 yellow onion, chopped
1 green pepper, chopped
2 tsp ground cumin
1 tsp dried thyme
1 tsp ground paprika
1/2 tsp ground turmeric
1 tsp salt (or to taste)
16 oz extra firm tofu, drained and pressed

1. Heat oil in a large skillet over medium-high heat.

2. Saute the garlic and onions until softened.

3. Add the peppers and cook for 3 minutes.

4. Add the cumin, thyme, paprika, turmeric and salt. Mix well. add 1/4 cup water to deglaze the pan, scraping the bottom to get all the spices.

5. Crumble the tofu and add to the mixture in the skillet. Mix well and cook for about 10 minutes, stirring occasionally. Serve immediately.

Jose wanted vegan ham in this particular scramble, so I cut two slices into small squares and added them about 5 minutes after I added the tofu. Feel free to add other veggies to your Tofu Scramble. You can spice it up with salsa to make a Ranchero style breakfast skillet or add lemon juice (1 tbsp) and nutritional yeast (1/4 cup) to give it a cheesy taste.