I missed eggs more than meat when I became vegan. Our switch from omnivore to vegan began Jan 1, 2013, while Mr18 was still home on his winter break. Mr18 LOVES omelets, and was more than happy to eat up the eggs left over from our former eating habits. Let me tell you; making those omelets knowing I couldn’t have one was just killer then. Now that we’re almost 3 months into veganland, making omelets for Mr18 while he’s home for spring break is no biggie. Especially now that The Happy Herbivore‘s Basic Tofu Scramble is on my breakfast menu! She states this is her favorite way to eat tofu and I must agree, especially for breakfast. (I do love the tofu chocolate pie I made a week ago….) I find this scramble very egg-like. So egg-like that I honestly no longer crave eggs. We love the scramble with sauteed onions and peppers and boiled potato cubes mixed in; both as is and as a filling for breakfast burritos. A seriously yummy, hearty protein-rich breakfast.
You’ll have this scramble on the table as quickly as you would using eggs. Makes enough for 4, or 2 with enough leftover for burritos the following day.
- 1 lb firm or extra-firm tofu, drained and pressed a bit to release most of the water
- 3-4 TBSP nutritional yeast (provides the cheese flavor, I use 4 TBSP)
- 1 TBSP Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp turmeric
- 1/2 tsp ground cumin
- non-dairy milk as needed to prevent sticking
- salt and pepper to taste (I’m loving truffle salt in this recipe, if you can find it)
- Mix-ins of your choice. I have about 1/4 each of three different colors of bell pepper, 2 small potatoes and 1/4 of a red onion.
Prepare your mix-ins by boiling or sauteing. I saute in veggie broth to keep the fat content low. Set aside.
Collect and measure all the spices, etc. The recipe moves along more smoothly if you can add all of them at once.
Drain and press the moisture from the tofu and crumble into a large pan over medium heat. Stir and break up larger pieces until it resembles the consistency of scrambled eggs. Cook 3-4 minutes.
Add the nutritional yeast, mustard, garlic and onion powders, turmeric and cumin. Stir to coat and continue to cook until all water evaporates. Add non-dairy milk if you need to loosen the scramble up a bit and to prevent sticking.
Mix in prepared veggies and continue to cook until everything is warmed through.
Taste, season with salt and pepper and serve! Looks like eggs. Tastes a LOT like eggs. Exactly what I was craving for breakfast today! Can’t wait for the breakfast burritos tomorrow morning.