Down Home Tofu Scramble
Breakfast, Egg Replacements
Difficulty: Easy Author: Elisa Burgos
This is a simple, savory classic.
1 onion, diced
1 red pepper, diced
1 teaspoon thyme
4 cloves garlic, crushed
1 package of non-GMO firm tofu
½ teaspoon of turmeric
½ teaspoon garlic powder
2 tablespoons nutritional yeast
1 teaspoon Dijon mustard
Herbamare ® or salt to taste (I use about ¾ teaspoon)
2 cups baby spinach or kale
In a dry pan, sauté the onion over medium heat. If the onion begins to stick to the pan, add one or two tablespoons of water or vegetable broth and cover the pan. After a few minutes, stir in the red pepper and thyme.
When the onion is translucent and soft, uncover the pan and add the garlic. Crumble or mash up the tofu with a potato masher, fork or your hands, and add it to the pan. Sprinkle the turmeric on top, then stir in the rest of the seasonings.
Let it cook for a few minutes so the flavors come together. Add the spinach. Cover the pan and allow the steam to soften the spinach for a few minutes. Uncover the pan, stir the mixture and cook it uncovered for 2 more minutes if you prefer a drier scramble.
Serve with whole-grain toast, chips or wrapped in tortilla for a "breakfast burrito" with sprouts, avocado and / or fresh leafy greens.
For a smoky hint reminiscent of ham or bacon, add ¼ teaspoon smoked paprika along with the other seasonings. You can also add other ingredients to vary the recipe if you wish, such as fresh minced herbs, chopped olives, mushrooms, tomatoes, capers, grated carrot, etc.