Tofu Scramble
This was my first vegan recipe I think I ever really worked on and perfected myself ( to my preferences ) after I had first gone vegan. Since then this has been a staple in my house.
I was vegetarian for 3 years before going vegan and before I ever even bought my first block of tofu to experiment with.
During my vegetarian years I had tried it once - the way it was prepared at the restaurant was just not for me. I didn’t look or try tofu for 3 years before I was ready to give it another go. When I made tofu scramble I was instantly hooked and weirdly enough I never even really liked eggs. But I did miss the nostalgic eggs, toast and coffee in the morning and this started my whole tofu obsession. So if you don’t love tofu and don’t love scrambled eggs, you may still love tofu scramble.
Tofu Scramble Bowl with Grits, Tempeh and Charred Brussels
I have shared my tofu scramble recipe before but with the start of my new fresh Instagram account I wanted to revisit it because it is such a staple and is also going to be featured in my 7 day meal plan. Its served with creamy grits, smokey tempeh and charred brussels sprouts - I will link the recipe here.
Ingredients - Tofu Scramble
*Serves 3 portions*2 tbsp - grapeseed oil for sautéing
16 oz - tofu ( one block )
3 tbsp - soy sauce
2 tbsp - dijon mustard
2 tbsp - garlic, chopped
1 tsp - black pepper
½ tsp - dried sage
¼ tsp - black salt ( optional )
2 tsp - adobo
2 tbsp - nutritional yeast
1 ½ tsp - turmeric
Instructions
Step 1 - Press the tofu & marinade
Press the water out of your tofu by squeezing firmly, then crumble with your hands into a bowl and mix in all the ingredients for the marinade.
Step 2 - Sauté the tofu & cook out the moisture
Saute your favorite veg that you like in your “eggs” I like to saute some diced onions and peppers and then add in my tofu scramble. Cook until the moisture from the tofu has dissipated and is no longer soggy and is somewhat dry.
Check out the video below as a visual guide
