Okay, so I may not be giving full disclosure on what this recipe is by way of the title…so brace yourself, I have a confession.
I eat tofu for breakfast.
Don’t judge me.
My defence: At first it was out of curiosity (can it really come across scrambled-eggy?), and then recently, out of necessity. An empty fridge, and a half-assed pledge to myself to eat vegan this month, had me scavenging for a tofu scrambler recipe. I hit up some of my favourite vegan/veg blogs and saw, thankfully, that most don’t include any weird/uncommon/rare ingredients.
A recipe for any scrambler, egg or tofu, is pretty hard to screw up – you can toss in any combo of spices and veggies and it’ll still taste pretty freaking good.
One serving of tofu has more protein than two eggs, and very little fat. You can play around with spices, oils, sauces that you add to it as you go along, too!
This is one of my favourite weekend brunches, a big ol’ scrambler with a ton of veggies, served with avocado and a whole wheat pita on the side. If you like a little heat, a few good squirts of sriracha make this an awesomely flavourful meal!
If you have a few minutes, drain the tofu by sandwiching it between a few pieces of paper towel and setting something heavy on top (cookbooks work great). Tofu has lots of water in it, so the more water you can get out, the better. That said, if you’re in a rush, you can bypass this step.
Heat the oil in a frying pan and add diced veggies. Mash up the tofu with a fork, it will crumble and look like scrambled eggs! Add to the frying pan and incorporate well into veggies. Add your spices, taste as you go. Sautee for an additional 2-3 minutes, until tofu is heated through. Now add the handful of spinach and let it cook down until wilted. Now all the flavours will have mingled and everything is heated through, it’s ready to be served!
This is great served inside a wrap too, with a good dousing of salsa and hot sauce.Tags: scrumbler, Vegan, Veggie