Tuesday, August 22, 2017

Recipe: Tofu Scramble

Ever since I turned vegan, I always look for something quick to prepare for breakfast. Scrambled eggs were my ultimate go-to meal growing up. They're the king of the breakfast table! In my case, I used to have it for lunch or even dinner. But I need to overcome that phase and start "veganizing" my options. I thought eggs and cheese would be the hardest for me to give up. Then I got over it in a snap and didn't look back. Being vegan, the possibilities are endless! Anything you crave, there is always a substitute including scrambled eggs.

There are a lot of versions you can find. This recipe may be a bit mundane but tofu scramble is perfect for those making the transition to veganism. They look close to real eggs and so easy to make without the cruelty and cholesterol. You don't have to limit yourself to a plate of tofu scramble. You can eat it with toast, mushrooms or even baked potatoes. I mixed it with rice because I'm Asian like that. Heehee.

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Makes: 2 servings

1 tbsp vegan butter or olive oil
1 large onion, diced
3 cloves garlic, minced
1 lb extra firm tofu, drained
1/4 tsp turmeric
2 tbsp nutritional yeast
1 tsp parsley
salt & pepper to taste

Mist a small skillet with vegan butter over medium heat.

Sauté the onion and garlic until fragrant for about 3 minutes.

Drain excess water off your tofu.

Using a spatula or your fingers, break the tofu apart in a small bowl.

Add tofu to skillet and cook for 5 minutes until tofu releases its water.

Stir in the remaining ingredients. Turmeric gives your tofu scramble that yellow color while nutritional yeast adds more "cheesiness" to the tofu.

Break the tofu chunks into smaller pieces to obtain a scrambled eggs look.

Serve warm.


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