Don’t roll your eyes at me. I know what you’re thinking.
You’re visualizing grayish macerated rubber with some chopped, unrecognizable vegetables
You’re remembering that day you tried tofu for the first time and signed off on it right away because it was fleshy and bland.
You’re thinking, “Shut up and scramble some eggs”.
I am here to change your mind right now. If you’re already on board the tofu scramble train with me, power to you. You might want to move your bag off that seat though because I anticipate it’s going to get pretty crowded in here.
This scramble is the perfect easy breakfast or brunch to whip up when you’ve woken up late on a weekend morning. It’s equally ideal to stuff in a tortilla before work or school on a weekday morning.
Tofu has never taken less prep to taste amazing. Baked tofu is amazing, but it does take some time to get perfect. (When it’s done right, though, it’s ridiculously amazing and freezes well for future use!) This tofu is pressed for ten or so minutes, quickly mashed to be perfectly “scrambled”, and then tossed in a pan with veggies.
What make this scramble are the spices: turmeric, garlic powder, garlic salt, and cumin.
Turmeric and garlic have health benefits too numerous to even list, and the protein and veggies make this breakfast a seriously good eat.
If you’re ever hosting brunch, feeling lazy on a weekend morning, or craving a quick breakfast with remarkable staying power, this tofu scramble will do the job and more.
Tofu is delicious when made right, be it scrambled, baked, or (gasp!) fried. I’ll be baking some tofu into something amazing soon, so be on the look out for that.
Until then, happy breakfasting. The tofu scramble train is leaving the station.
And you’d best be on board.
- 14 oz package of tofu, drained
- ½ cup peas, fresh or frozen
- 4 oz broccolini
- 1 cup baby spinach
- 2 tbsp extra virgin olive oil
- 1 tbsp garlic powder
- 1 tbsp turmeric
- ¼ teaspoon cumin
- ½ to 1 teaspoon garlic salt
- pepper to taste
- Press tofu in towels between two books for 10-15 minutes
- Meanwhile, heat oil in a frying pan over medium-low heat. Add broccolini and cook for 3-5 minutes.
- Mash tofu using a fork or your hands and add to pan. Cook for another 2-3 minutes.
- Add all your spices (salt, pepper, cumin, turmeric, and garlic powder) and stir until the yellow color begins to diffuse throughout the tofu
- Add the spinach and peas. Raise the heat to medium and cook until spinach is wilted and all the tofu is a rich yellow color, stirring frequently.
- Add garlic salt/pepper to taste and serve.
•I served this scramble alongside pea shoots with balsamic vinegar and a toasted slice of whole wheat Tuscan bread