I admit, this is one of those all-vegan-food-blogs-have-one recipes, but everyone needs a good scrambled tofu in their repertoire. The only way I ever liked eggs was scrambled, but considering I’m a tofu fiend, I find scrambled tofu to be even tastier. There’s also something incomparably satisfying to me about a savory breakfast (I think I eat too much cereal), so this really hit the spot after a hard morning workout.
2 tsp ground cumin
1 tsp dried thyme
1/4 tsp ground turmeric
1 tsp salt
1 Tbsp olive oil
1 small (or 1/2 medium) onion, diced
1 garlic clove, minced
1 carrot, peeled and diced
1/2 celery stalk, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 cup frozen edamame
1/4 cup frozen corn
5-6 white button mushrooms, sliced
1 pkg. (12-14 oz.) extra-firm tofu
1/4 cup nutritional yeast
Black pepper to taste
Combine the cumin, thyme, turmeric, and salt in a small bowl. Add 3 Tbsp water, mix, and set aside. Heat the oil in a large pan over medium-high heat. Add the onion and sauté for 3 minutes. Add the garlic and sauté for 30 seconds. Add all remaining vegetables...
...and stir to combine.
Break the tofu apart into bite-size pieces, add to the pan, and sauté for about 10 minutes, stirring often. You want to make sure the tofu doesn't stick to the bottom of the pan. It should be at least partially browned, but you don’t need to be too precise about it. Add splashes of water if it does start to stick.
Add the reserved spice mixture and stir to combine. Add the nutritional yeast and pepper. Cook and stir for about 5 more minutes, then serve while still warm.
The spices in this really sing to me (I looove cumin), but you can change them up if you’d like. Same with the veggies; choose your own adventure. Scrambled tofu is a vegan classic; you have to try it at least once!
Yield: 4 servings. Per serving: 175 calories, 9.6g fat (1g sat), 12.5g carbs, 4g fiber, 13.2g protein.
If you like this, you might also like…
Overnight steel-cut oatmeal
Roasted potatoes w/garlic-cumin aioli
Vegan biscuits and gravy
Posts
Yum...that looks so good. I'm definitely going to make that this weekend. :)
ReplyDeleteI definitely like my scrambles full of veggies- This totally looks like my style! I'll have to give it a shot next time I'm thinking of scrambling up some tofu.
ReplyDeleteVery colorful and appetizing
ReplyDeleteI can't wait to get home in a few months' time and make this! I love cumin too, and have become theoretically obsessed with nutritional yeast (I don't have access to it at the moment, you see).
ReplyDeleteMostly, though, I want to say such a huge, huge thank you for your Europe posts. I'm travelling myself at the moment and after two months in the US and two weeks in England, I'm about to head off to Europe. Unfortunately I've got a bit sick and have been feeling a bit unenthused and homesick... but your posts have given me so much to look forward to. Thank you, so much. (My first stop is Munich, and after that... well, time will tell! :P)
Hannah (#2, heh)—That is so great! BRAVO to you for exploring the world, especially on your own. You DO have so much to look forward to; Europe is such a goldmine of food, culture, history, etc. I'm so glad you read my Europe posts, and even more glad that they've helped (or may soon help) you! Keep in touch, I'd love to hear where you are and what you're doing/eating, if for no other reason than to vicariously re-live all the wonderful things there are to see and do over there. Best of luck!!
ReplyDeleteTeehee, I've ALWAYS been one of several Hannahs, and I always seem to be the diminutive one! ("other hannah", "little hannah", "that one") :P
ReplyDeleteI know I've said this already, but honestly your adventures just bolstered my excitement and happiness so much! I'd love to keep in touch - your blog is wonderful, and I'm always up for sharing vicarious living! :)