A plant-based take on scrambled eggs.
What is Tofu?
Tofu is an soy based plant protein with about 10 grams of protein per ½ cup.
Tofu is made from soybeans turned soy milk. Coagulating the soy milk with an acid like lemon juice to form a solid bean curd, which is then pressed into a blocks.
Where to Purchase Tofu?
For this recipe you’ll want the organic extra firm tofu if you see sprouted even better. You can find it at a health food store in the refrigerated section usually near the dairy and eggs.
The alternative ‘meat’ products on the market made from soy can be a highly processed with all types of other artificial additives and chemical solvents used create a ‘meat-like’ taste and texture but also diminishing nutrients from the soy.
What is Veggie Tofu Scramble?
Think scrambled eggs minus the egg. It may seem kind of strange but it’s actually quite tasty. Tofu absorbs flavor really nicely making it an excellent vehicle to carry the flavor of spices and herbs.
For this recipe be sure to press tofu to remove fluid before sauteeing in oil using the same skillet you cooked the veggies in, just move the veggies over to one side, cooking tofu on the other until tofu is lightly brown.
The Veggie Tofu Scramble is made with jalapeno peppers, onion and kale. Substitute red bell pepper for jalapeno for a milder flavor.
The scramble seasoning is made from combining the spices- turmeric, which also gives the scramble its yellow color, chili powder, cayenne and a pinch of sea salt and black pepper – into a little bit of water enough to make a pourable spice sauce. Cooking the tofu in this spice sauce is the simplest method to bind the flavor to the tofu.
Unlike eggs, the Veggie Tofu Scramble saves well in the refrigerator, so heat it up in the morning for a super awesome weekday breakfast or a made in advance and serve with a few fingerling potatoes for a weeknight dinner.
This veggie scramble is picture with a spoonful of cashew cheese, you can also sprinkle with cheddar, hot sauce or fresh scallions taste really great as well.
Tip for Cooking Tofu..
When you purchase the extra firm organic tofu it will come in a water solution be sure to rinse off tofu and then press the water out of the tofu block using a cloth and heavy pot like a cast iron skillet to squeeze out as much of the moisture as you can. This process with yield a better tofu scramble texture.
Your Turn
Like the idea of a Veggie Tofu Scramble? Think you’ll give it a go? If you do be sure to take some pictures and share them with me because I would love to see!
Ingredients
- 1 14 oz. tofu block of organic extra firm, drained, rinsed, pressed well and crumbled*
- 1/2 white onion, sliced
- 1 jalapeno, sliced
- 1 cup kale leaves, de-stem, washed and torn into small pieces
- 1 tablespoon olive oil
- Seasoning Sauce
- 1 teaspoon of turmeric powder
- 1/2 teaspoon chili powder
- black pepper
- pinch of sea salt
- water for sauce
Instructions
- In a large skillet heat oil until hot, add onion and jalapeno, sauteing until onion is translucent.
- Combine spice with water for seasoning sauce.
- Stir in kale let cook for 3 minutes, move veggies to one side of skillet.
- Add crumbled tofu to skillet and drizzle with seasoning sauce.
- Let cook until sauce is absorbed and tofu is light brown.
- Serve with veggies, a side of oven roasted potatoes or avocado toast
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