ABOUT THE RECIPE:
If you’ve been missing scrambled eggs, then No-Egg Tofu Scramble is the dish for you. For a hearty breakfast, serve this scramble with whole-grain toast or Yummy Banana-Oat Pancakes with Maple Roasted Portobello “Bacon” and fresh 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 2 to 3 servings
Gluten-free
INGREDIENTS:
1 small sweet onion, chopped
2 tablespoons extra-virgin olive oil, divided, plus more as needed
5 to 6 ounces cremini or white button mushrooms, sliced
1/2 large red or orange sweet bell pepper, chopped
2 teaspoons gluten-free tamari, divided
2/3 block (about 10 ounces) firm or extra-firm regular tofu, drained (see note for soy-free alternative)
1/2 rounded teaspoon ground turmeric
1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon sea salt
1/2 cup grated vegan cheese (optional, see note)
Freshly ground black pepper, to taste
INSTRUCTIONS:
Put the onion and 1 tablespoon oil into a large skillet. Cook over medium heat, stirring occasionally, until slightly softened, about 5 minutes. Add the mushrooms and cook, stirring occasionally, for 1 minute. Decrease the heat to medium-low. Add the peppers and 1 teaspoon of the tamari. Cover and cook, stirring occasionally, until the onion is slightly golden, about 10 minutes, adding more oil (or a bit of water) if the pan becomes dry.
Meanwhile, put the tofu in a medium-sized bowl and mash with a potato masher or large fork until crumbly. Add the turmeric, optional cayenne, salt, 1 tablespoon olive oil and 1 teaspoon tamari. Mash until the tofu resembles the texture of cooked scrambled eggs.
Increase the heat to medium. Add the tofu to the skillet, adding a bit more oil (or water), if the pan becomes 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: If you are cooking gluten-free, make certain to purchase certified gluten-free tofu and gluten-free vegan cheese, available in most supermarkets.
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 No-Egg Tofu Scramble is the dish for you. For a hearty breakfast, serve this scramble with whole-grain toast or Yummy Banana-Oat Pancakes with Maple Roasted Portobello “Bacon” and fresh 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 2 to 3 servings
Gluten-free
INGREDIENTS:
1 small sweet onion, chopped
2 tablespoons extra-virgin olive oil, divided, plus more as needed
5 to 6 ounces cremini or white button mushrooms, sliced
1/2 large red or orange sweet bell pepper, chopped
2 teaspoons gluten-free tamari, divided
2/3 block (about 10 ounces) firm or extra-firm regular tofu, drained (see note for soy-free alternative)
1/2 rounded teaspoon ground turmeric
1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon sea salt
1/2 cup grated vegan cheese (optional, see note)
Freshly ground black pepper, to taste
INSTRUCTIONS:
Put the onion and 1 tablespoon oil into a large skillet. Cook over medium heat, stirring occasionally, until slightly softened, about 5 minutes. Add the mushrooms and cook, stirring occasionally, for 1 minute. Decrease the heat to medium-low. Add the peppers and 1 teaspoon of the tamari. Cover and cook, stirring occasionally, until the onion is slightly golden, about 10 minutes, adding more oil (or a bit of water) if the pan becomes dry.
Meanwhile, put the tofu in a medium-sized bowl and mash with a potato masher or large fork until crumbly. Add the turmeric, optional cayenne, salt, 1 tablespoon olive oil and 1 teaspoon tamari. Mash until the tofu resembles the texture of cooked scrambled eggs.
Increase the heat to medium. Add the tofu to the skillet, adding a bit more oil (or water), if the pan becomes 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: If you are cooking gluten-free, make certain to purchase certified gluten-free tofu and gluten-free vegan cheese, available in most supermarkets.
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!