Monday, July 7, 2014

Tofu Scramble

Tofu Scramble

  People are always asking me what I eat for breakfast.  Though cereals and smoothies might be the easiest breakfasts for most vegans,  living in the RV limits me a bit more than it does others.  I have no room for an awesome blender.  I don't buy soy milk, almond milk, etc, because basically, i cannot fit large containers in my tiny RV fridge! We are talking about 6 cubic feet here.  Not much to work with.  The RV fridge is packed with fresh produce, a few condiments, maybe some tempeh, tofu, and well....that's it. So I usually go with a super fast and easy veggie and tofu scramble.

  Tofu texture is very similar to the consistency of scrambled eggs.  It takes on the flavor of whatever you season it with.  If you are new to tofu, here are a few tofu tips.  Tofu comes in a block.  There are options of firmness.  If you like your eggs softly scrambled, go with a soft tofu.  If you like eggs scrambled well, go with extra firm.  And if you are somewhere in-between, go with medium or firm.  Silken tofu is best for smoothies or blending into liquid.  I always make sure my tofu is certified organic to avoid GMO soybeans.  Tofu is very easy to find.  Usually in the refrigerated produce section of any grocery store.  If you don't use the whole package at once, store opened unused portion in a covered container filled with water in the refrigerator.  It will last a few days, but water should be dumped and changed out each day.  It can also be patted dry, cut up, and frozen.  Thawed out tofu has a spongier texture than tofu that hasn't been frozen, so keep that in mind.

This is a very fast and simple recipe!  I recommend prepping everything in advance (measuring, washing, crumbling, and mincing) before turning on the stove.  Cook time is only a few minutes.  

Tofu Scramble
serves 2-4
Easy, gluten free, Kid Friendly, nut free, dairy free, One pot, Quick Meals, vegan

veggies of your choice- I used broccoli and mushrooms  (lightly cooked and set aside)
1 package of tofu (12-14oz) drained, patted dry, and crumbled with your hands
2-3 cloves garlic, minced
1 Tbsp olive oil
1 Tbsp nutritional yeast
¼ tsp ground turmeric
¼ tsp onion powder
¼ tsp red pepper flakes (optional)
¼ sea salt
4 Tbsp water
Sauté veggies on medium heat for no more than 3 minutes.  Overcooked veggies are never good!  Undercook (or use raw), remove from heat,  and set aside.

In a pan on medium heat, add olive oil & garlic.  Sauté 1 minute.
Add sea salt, crumbled tofu, turmeric, onion powder, red pepper flakes, and nutritional yeast.  Stirring with a spatula, slowly add water to combine.
Add cooked veggies. Stir continuously for 3 minutes.  Remove from heat.  Serve immediately.

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