This is probably the best vegan dish I can make to date. Like, I would have it for breakfast every day if I could. Besides tasting awesome and being super easy to prepare and clean up, it’s a great recipe for people who aren’t vegan and want to ease into it, or even people who are staunchly not vegan. What’s amazing to me about this tofu scramble is that it tastes just as good, if not better, than scrambled eggs. It has a rich flavor and lots of room for variety if you want to try adding other crazy ingredients.
I used the same cookbook that I did for the grilled cheese, one by Ann Gentry, who is definitely worth checking out: http://www.realfood.com/about/ann-gentry-founder. She is the founder of Real Food Daily and has multiple restaurants and cookbooks and interesting perspectives on the culture of food. Her cookbook has the most flavorful, somewhat offbeat, and delicious recipes I’ve made in my vegan cooking endeavors thus far. The only sacrifices you may have to make are with time (who knew that tofu needs multiple hours to be drained?) and obtaining pricey, somewhat obscure ingredients that you can only really find at a Whole Foods or other health food stores.
So worth it though, I promise.
- 1 (14-oz) container of firm tofu (get FIRM, not extra-firm or silken. you need the right texture, trust me)
- 1 tbsp water
- 2 tbsp olive oil
- 1 tbsp nutritional yeast
- 2 cloves garlic, minced
- 3/4 tsp salt
- 1/2 tsp fresh thyme
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp ground white pepper
Optional but highly recommended ingredients:
- vegan sausage
- nondairy cheddar-style cheese, grated
- 1/2 avocado, diced
- 1/2 yellow onion, diced
- 8 sun-dried tomatoes, soaked, drained and sliced
Drain the tofu and then wrap in paper towels and set aside on a plate for 10 minutes. Rewrap with dry paper towels and gently squeeze out excess water. Coarsely break the tofu into about one-inch pieces, allowing for some pieces to crumble more than others, and set in a small bowl. In a larger bowl, whisk together the water, 1 tbsp of the olive oil, the nutritional yeast, garlic, salt, thyme, cumin, turmeric and white pepper to blend. Add the tofu and toss just enough for it to absorb the seasonings.
By the way, this is nutritional yeast. You can find it at Whole Foods in the section where there are lots of plastic baggies and weird flours and seeds and miscellaneous ingredients. It gives the tofu scramble a cheesy flavor and bright yellow color.
Next, heat a large skillet over medium heat. Add the remaining tablespoon of olive oil. This is when I cooked the vegan sausage for about three minutes, which you are free to skip. I think that it adds a really nice texture and spicy tang and actually tastes better than meat sausage! This is the brand I used:
After that’s heated, again, the sausage should take about three minutes, add the tofu scramble and stir gently for about five minutes. Then, either on low heat or no heat at all you can add the grated cheese and stir it around so it will melt right in. I really recommend Daiya. It really does melt and stretch!
Other super yummy ingredients that work well to put in here are the avocado, onion, and/or sun-dried tomatoes.
Here’s the final product!
Beware of the bright yellow stain this leaves behind. Otherwise, enjoy!!!