ABOUT THE RECIPE:
If you’ve been missing scrambled eggs, then this is the dish for you. For a hearty breakfast, serve the scramble with whole-grain toast, vegan bacon or sausage, and fruit on the side. When I serve this dish family-style, I spoon the hot scramble into a covered serving tureen so it stays warm at the table.
Makes 3 to 4 servings
INGREDIENTS:
1 tablespoon extra-virgin olive oil, plus more as needed
1 onion, chopped
5 ounces cremini or white button mushrooms, sliced
1⁄2 bell pepper, any color, chopped
1⁄2 to 1 teaspoon tamari
14 to 16 ounces firm or extra-firm regular tofu, drained (see note for soy-free alternative)
1⁄2 teaspoon ground turmeric
1⁄8 teaspoon cayenne pepper
1⁄8 teaspoon sea salt
1⁄2 cup grated vegan cheese (optional)
Freshly ground pepper
Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the mushrooms and cook, stirring occasionally, for 1 minute. Add the peppers and 1⁄2 teaspoon of the tamari and cook, stirring occasionally, until the onion is slightly golden, about 20 minutes.
Meanwhile, put the tofu in a medium bowl and mash with a potato masher or large fork until crumbly. Add the turmeric, cayenne, salt, and 1⁄4 teaspoon of the tamari. Mash until the tofu resembles the color and texture of cooked scrambled eggs.
Add the tofu to the skillet, adding more oil and a bit more tamari if the mixture seems dry. Cook, stirring frequently, until the scramble is heated through and the tofu is lightly browned on the edges. Scatter the optional vegan cheese over the top and season with pepper to taste. Cover the skillet tightly, remove from the heat, and let the vegan cheese melt for 4 to 5 minutes. Serve immediately.
Chef’s Note: For a soy-free scramble, use 1 can (14 to 16 ounces) of chickpeas (garbanzo beans) in place of the tofu. Drain and rinse the chickpeas, then proceed with the recipe as directed!
Ingredients
Directions
ABOUT THE RECIPE:
If you’ve been missing scrambled eggs, then this is the dish for you. For a hearty breakfast, serve the scramble with whole-grain toast, vegan bacon or sausage, and fruit on the side. When I serve this dish family-style, I spoon the hot scramble into a covered serving tureen so it stays warm at the table.
Makes 3 to 4 servings
INGREDIENTS:
1 tablespoon extra-virgin olive oil, plus more as needed
1 onion, chopped
5 ounces cremini or white button mushrooms, sliced
1⁄2 bell pepper, any color, chopped
1⁄2 to 1 teaspoon tamari
14 to 16 ounces firm or extra-firm regular tofu, drained (see note for soy-free alternative)
1⁄2 teaspoon ground turmeric
1⁄8 teaspoon cayenne pepper
1⁄8 teaspoon sea salt
1⁄2 cup grated vegan cheese (optional)
Freshly ground pepper
Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the mushrooms and cook, stirring occasionally, for 1 minute. Add the peppers and 1⁄2 teaspoon of the tamari and cook, stirring occasionally, until the onion is slightly golden, about 20 minutes.
Meanwhile, put the tofu in a medium bowl and mash with a potato masher or large fork until crumbly. Add the turmeric, cayenne, salt, and 1⁄4 teaspoon of the tamari. Mash until the tofu resembles the color and texture of cooked scrambled eggs.
Add the tofu to the skillet, adding more oil and a bit more tamari if the mixture seems dry. Cook, stirring frequently, until the scramble is heated through and the tofu is lightly browned on the edges. Scatter the optional vegan cheese over the top and season with pepper to taste. Cover the skillet tightly, remove from the heat, and let the vegan cheese melt for 4 to 5 minutes. Serve immediately.
Chef’s Note: For a soy-free scramble, use 1 can (14 to 16 ounces) of chickpeas (garbanzo beans) in place of the tofu. Drain and rinse the chickpeas, then proceed with the recipe as directed!
