You have probably figured out by now that I love eggs, but even I need a break from them sometimes. And with a husband who doesn’t like eggs, I have plenty of reasons to make scrambled tofu every now and again. This really is a fantastic weekend breakfast: easy to throw together, and just as delicious and satisfying as its eggy equivalent. The key here is to perk up the plainness of the tofu with mix of savory spices and seasonings so it basks in umami wonderfulness, not to mention a nice sunny yellow color. Makes enough for 2-4 depending on serving size and what else you’re serving. This would pair well with roasted potatoes/hash browns, could be served over corn tortillas with refried beans, or with any of your other favorite breakfast goodies.
- 1 block of firm tofu, drained
- 3 Tbsp extra virgin olive oil
- 1/2 yellow onion
- 1 small zucchini
- 1/2 sweet yellow, red or orange bell papper
- 1 small clove garlic, finely minced
- 2 roma tomatoes
- 2 Tbsp nutritional yeast
- 1 tsp sweet paprika
- 1/2 tsp turmeric powder
- 1 tsp hot sauce (I use Cholula)
- 3 sprays (about 1 tsp) Bragg’s liquid aminos (if needed, can substitute with low-sodium soy sauce.
- 1/2 tsp sea salt
- 1/4 tsp fresh finely ground black pepper
Finely chop the onion and saute in 2 Tbsp olive oil over medium-high heat in a large 12″ frying pan until translucent. Meanwhile, finely chop the bell pepper and zucchini, and add to the pan along with the garlic until the veggies are soft. Chop your tomatoes finely as well, and set them aside. Next, slice up your tofu into about 1/2″ cubes. Move the veggies to the periphery of the pan, add another Tsbp of olive oil, and add the tofu to the center of the pan, increasing the heat slightly.
Once the tofu has started turning slightly golden (after about 3-4 min), add the nutritional yeast, turmeric, paprika, salt+ pepper, hot sauce, and bragg’s liquid aminos as well as your chopped tomatoes. Give it all a very good mixing until the spices are well incorporated and the tofu takes on a lovely yellow hue.
Now, to get the right scrambled egg texture, use your spatula to gently break apart the tofu blocks into smaller crumbles (see below). Cook for another few minutes over high heat to cook off excess liquid. Enjoy!