Tofu Scramble for breakfast gives you enough energy to go for almost six hours. Since most of us don’t have time in the morning to slice and sauté vegetables, it helps to do the slicing and sautéing the night before. In the morning you can put the cooked veg in a pan with a little liquid and once they start to get warm add the drained and crumbled tofu and within minutes you have a hot, long-lasting breakfast to get you through most of your day.
This recipe calls for four to five cups of sliced or diced vegetables per seven ounces of firm tofu (one-half of a 14-15 ounce container.) You can always use more tofu if you prefer. Toppings include sweet potato fries or hash brown potatoes. I keep bags of both of these items in my freezer. Put an appropriate amount on a cookie sheet covered with parchment paper, put the pan in a 425 degree oven and they will be done by the time you finish the scramble.
You can make a scramble with whatever green, yellow and/or red vegetables you have in your refrigerator. The scramble in the picture above was made with green and yellow patty pan squash, onions and cherry tomatoes. Garlic, thyme, sage, a pinch of turmeric, salt and pepper seasoned it. If I had thought of it I would have included some microgreens. I’ve added some spinach before. The vegetables were sautéed with a few spoonsful of vegetable broth. Use the recipe as a guide.
- 7-8 ounces of firm tofu, drained, dried, and crumbled
- 1 cup of onion, chopped roughly – about ½ large onion
- 1 tbsp. minced garlic
- 3 cups of trimmed and sliced or diced vegetables
- 3-4 tbsp. vegetable broth
- 1 tbsp. dried thyme, crushed and rubbed between your palms
- 1 tbsp. dried sage, crushed and rubbed between your palms
- A pinch of powdered turmeric
- Salt and pepper to taste
Drain the tofu and slice into eight pieces. Place the slices on several pieces of paper towel folded in half. Put more folded paper towels on top and press down with your hand until the pieces start to break apart. Remove the top paper towels and crumble the tofu into a bowl. Set aside
Put onions in a dry pan and sauté over medium heat until they start to lose their moisture and the edges start to darken. Add the vegetables (except for the tomatoes), garlic and herbs. Once the vegetables start to soften, sprinkle the turmeric over them and stir. Add tomatoes if you are using them. Cook another couple of minutes and season to taste with salt and pepper. Depending upon the vegetables and seasoning used, a little salsa or dried chili pepper flakes gives the dish a little zest.
Plate the scramble and sprinkle the cooked hash browns or cooked sweet potato fries on top and serve.
This recipe makes two generous servings. It is also good for lunch or dinner.
A delicious alternate version is to use 1-1/2 cups of sliced asparagus and 1-1/2 cups of sliced mushrooms along with the onions for the vegetables and 2 tbsp. each of rice vinegar and tamari, 1 teas. of grated fresh ginger (or 1 teas. powdered ginger) and 1 tbsp. minced garlic as the seasoning. Top it off with 1 tbsp. toasted sesame seeds.