Tofu Scramble

I grew up on Fantastic Foods Tofu Scrambler.  When I got into college, I couldn’t always afford to buy a box, so I started making my own.  I would rely heavily on curry powder, nutritional yeast, and a bag of frozen mixed vegetables.  Sometimes, I would throw in a little oatmeal, as a nod to the old Fantastic Foods mix.  Since that time, I’ve gotten a little more dialed with my Tofu Scramble game, and thus, I bring you today’s recipe!

My husband swears that the best way to eat this scramble is on buttered toast with a thin layer of Marmite.  In fact, he told me that I had to include this tip within this blog post, because I would be depriving anyone that decided to make this recipe without it.  So, there you go!  I also think it tastes fantastic with toast, but I do not always go for the Marmite.  Do as you see fit!

There are two no chicken bouillon brands that I really like to use–Edward and Sons or Better than Bouillon.  Both provide fantastic flavor without harming our animal friends, appear to be gluten free and are economically priced.  I also love the way that collards, broccoli, grape tomatoes and peas work with this recipe.  I almost feel like a tofu scramble needs broccoli; however, feel free to vary up the vegetables.  For a variation, use zucchini, grape tomatoes, spinach and fresh basil with some vegan mozzarella shreds for an Italian Scramble.  Or add scallions, black beans, grape tomatoes, cilantro for a Southwestern Scramble.  Get creative.

Tofu Scramble

1 small onion, chopped

2 garlic cloves, coarsely chopped

2 Tbsp olive oil

1 tsp turmeric

12 ounce package extra firm tofu, drained and crumbled

⅔ cup water

1 fake chicken bouillon cube or 1 tsp fake chicken bouillon paste

1 cup collard greens, chopped

1 cup broccoli florettes

¼ cup frozen peas

8-10 grape tomatoes, chopped

⅓ cup nutritional yeast

⅓ cup oatmeal

½-1 tsp hot sauce

½ cup vegan shredded cheese (I used Daiya Cheddar Shreds)

1. In a large skillet, add onion, garlic, olive oil, and turmeric over medium heat and saute until the onion is soft (~5-7 minutes).  Then, add tofu, water, bouillon, collards and broccoli.  Simmer without a lid over high heat for 5 minutes or until the water reduces in half and broccoli is cooked through (~5-10 minutes).

2. Stir in peas, grape tomatoes, nutritional yeast, oatmeal, and hot sauce.  When peas are cooked through (about 1 minute of cooking), add grape tomatoes.  If it still has a lot of water, stir in a bit more oatmeal (1-2 Tbsp).  Top with vegan cheese and serve with toast.

3 Comments Add yours

  1. Kristine says:

    I needed to add some protein to my diet and this was just the best breakfast ( or anytime) fix for me!

    1. So glad you enjoyed it! Thank you!

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