Tofu Scramble

Breakfast isn't really a time when most people think of vegetables, but it could be.  Take the classic scramble, here with a plant-based twist.  A nice firm tofu, the right seasonings, and farm-fresh veggies combine to create a mouth and eye-pleasing alternative to the classic, that is quick to make, filling, and without all that pesky saturated fat and cholesterol.  Best of all, you can spice it up however you like, perhaps middle-eastern for the Shakshuka fans of the world, or Italian spices like basil and oregano for the diner style breakfast club.

This is a great technique that you can also apply to feta and ricotta toppings, and is overall a great stab at preparing tofu in new and delicious ways.

Serves 4, or 2 really hungry people, and reheats well.  Great on its own or on toast or in breakfast burrito wraps.

What you'll use from your bag:

1 Tomato (I had some left over from last week's bounty), diced

1/2 hot pepper, or a whole one if you like the heat, diced seeds removed

3 small sweet peppers, diced

1 red onion, diced

3 cloves garlic, finely chopped

What else you'll need:

2 Tbs avocado or safflower oil

1/4 cup fresh basil, chopped and added at the end

1 block firm tofu

1 tsp cumin or curry powder (skip for a more Italian or French style)

1/4 tsp India Black salt, for the egg flavor

1/2 tsp parsley, dried

1/2 tsp black pepper

1/2 tsp sea salt

2 tsp nutritional yeast

1/4 tsp fennel seed powder

1/2 tsp turmeric, for health and color

First, drain and press the tofu

This is the most important step when working with tofu, and if often the reason people think they don't like it.  Tofu gets packaged in liquid to keep it fresh, but the liquid has no flavor, and will often keep flavors from penetrating the tofu and DEFINITELY keep the texture soft, rather than hearty and meaty, so proper pressing to remove the liquid is going to change your tofu game.  I recently discovered the most amazing way to press tofu (and lots of other things) is using a salt slab cutting board.  Or in this case, 2 of them.  This is the perfect amount of weight, and salt cures it which not only speeds up the liquid draining time, but gives is a nice mineral rich, salt flavor, so you can actually skip the added salt.  If you don't have one, they are MAJORLY affordable right now at Trader Joe's, or you can wrap your tofu in a dishcloth, and put a cutting board on top of it with a few cans of something heavy, like beans. This takes about 5-10 minutes, and you can prep your veggies while this happens

Next, start your sauté

Heat oil in a frying pan, and add your diced onions, garlic, and hot pepper.  

While they soften, assemble your spices in a large mixing bowl, and toss in your tofu in large chunks.  A potato masher works best, but a fork will work just fine, as you are trying to mix the spices into your tofu as you "scramble" the tofu, into nice pillowy, bite sized, flavorful clumps.

When its done, it will look like cooked scramble, which is pretty cool, since that is what we are making :)

It will be yellow, from the turmeric, and smell of egg, from the India Black salt, and be delicious from all the spices, but will be EXTRA great warm and with all your veggies.

Now, add your tofu to the sauté mix

Let the oil, onion, garlic and hot pepper fully integrate with the tofu mixture, and you will notice the scramble get a brighter yellow, and even slightly brown in some area.  This is excellent because it means all those flavors are penetrating, and intensifying.

Add your diced tomato, and sweet peppers in, and sauté for 2-3 minutes until they soften. This adds some moisture back into the mix, so decide how "well-done" you like your textures, and if you want dryer scrambles, bump that up to 5 minutes.

Toss in your basil, stir until its soft, and take a good long sniff at the heaven in your pan.

If you are going for French style, add some vegannaise, or some coconut creme fraiche with some Herbs d' Provence, for Italian, add some thyme and oregano and serve over toasted Ciabatta, and for my curry style, add that full pepper, and garnish with a little sprinkle of ginger and light a fire under your day!

Enjoy!