I love breakfast. I love eggs. I also, however, love feeling good. Sadly, I developed an allergy to eggs several years ago and now one of my favorite foods causes me great pain. This impacts my enjoyment of breakfast as I’m a savory over sweet person — and pancakes and waffles while delicious are just no substitute for a hearty egg breakfast.
The dish below is my solution for fooling myself in the mornings with a tasty scramble that lets me enjoy breakfast without pining over the incredible inedible egg. And look how pretty it is! And healthy, too.
To start off, heat up a saute pan with olive oil and spices a-plenty. Garlic, ground mustard, ground ginger, a touch of turmeric, plenty of salt, a bit of pepper, some cumin, a couple dashes of coriander, and Cavenders.
Add chopped onion which will nicely absorb the turmeric color.
After the onion is cooked through, push it aside to the edge of the pan and cook some chopped tomato. This will give the dish a little bit of sauciness and keep it moist.
Add in some chopped bell peppers. You can use green bell peppers, but I prefer the subtle sweetness of the yellow/orange/red ones.
Here is where the tofu comes in. I use medium or firm tofu which I drain and cut into cubes. It’s often recommended to first press your tofu dry to remove the excess water absorbed from its packaging. However, if the dish doesn’t require the tofu to be dry, I skip this step. If you are going to fry the tofu, or marinade it for grilling or baking, then definitely press dry it.
Add the tofu to your saute pan and let it cook a few minutes while stirring.
I really like my food to be colorful and to add some contrast in the visual appearance of the dish, as well as in the texture, I recommend adding some greens like spinach, kale, or baby bok choy as in this example.
Slice up your greens into bitesize pieces. Don’t include the stem, focus on just the leafy greens. Stir it into the pan with the tofu and veggies and allow it to cook for a couple minutes. As you don’t want a soggy meal, be sure the greens are dry before adding in and don’t let them cook so long they wilt up. Another addition I love to include is frozen peas.
Add in some sriracha and some more salt for final flavoring.
And voila. A tofu scramble you can enjoy for its taste and healthfulness.
Total cook time, approximately 15 minutes plus 10 minutes to prep.
2 tablespoons olive oil
1 teaspoon garlic
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon greek seasoning
1/2 cup onion
1/2 bell pepper
1 cup tofu
1 cup bok choy
Makes 2 servings.
Calories: approx 250 per serving
One thought on “Tofu Breakfast Scramble.”
Thanks for the recipe, now I know what the “tofu scramble” is that everyone is talking about. Can't wait to use my EZ Tofu Press and scramble some tofu!