Tofu Scramble

This easy and hearty breakfast item is sure to satisfy all your cravings for eggs! Healthy and delicious is the best way to describe this meal. Pairs extremely well with toast, breakfast potatoes, and of course, coffee!

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The last thing that I needed to give up to fully adopt a plant-based lifestyle was eggs. I loved eggs and had them for breakfast every morning. My mom and dad didn’t believe in feeding my brother and I simple breakfasts like cereal, toast, bagels, or oatmeal. Instead, we received gourmet breakfast platters every morning that varied with M&M pancakes, eggs benedict, omelets, fried rice, or the classic eggs, rice, and bacon or spam. There was nothing more satisfying than cutting into a fresh off the pan sunny side up egg. I loved runny egg yolks whether easy over, sunny side up, or soft boiled. Moving to Colorado for college, I still continued my egg craze. I found myself buying the Costco family size portion of eggs and eating about 4 eggs a day because I loved them so much.

From my overly detailed description of my relationship with eggs from my childhood up until college, you can now only imagine how difficult it was for me to give up eggs. Messing around with different tofu scramble recipes to finally reach the finalization of this amazingly delicious and easy scramble, I can confidently say that my egg cravings are now fully satisfied. I owe this entire recipe to the amazing Black Salt, which can easily be found in the international food section of grocery stores or ordered online through Amazon for an affordable price. With just one sniff of this stuff you’ll know egg-xactly what I am talking about!

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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4 servings

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INGREDIENTS

• 1 Block of Firm Tofu
• 1/2 c Vegetable Broth
• 1/4 c Vegetable Broth or 2 Tbsp Olive Oil
• 1/2 Red Onion
• 1 Red Bell Pepper
• 1/4 c Green Onion
• 1 Shallot
• 1/2 Jalapeno, Optional
• 2 Tbsp Nutritional Yeast
• 1 tsp Garlic Powder
• 1/2 tsp Turmeric, Optional
• 1 tsp Black Salt (Kala Namak)

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INSTRUCTIONS

1. Press the tofu block.
2. Wrap tofu block in paper towels or a dish towel to absorb water.
3. Place tofu block between 2 plates and add weight on top, for example books.
4. Let tofu press for 30-60 minutes, the longer it is pressed the better.
5. Prepare vegetables.
6. Finely dice Red Onion, Red Bell Pepper, Shallot, and Jalapeno.
7. Finely chop Green Onion.
8. Combine Nutritional Yeast, Garlic Powder, Turmeric, and Black Salt into a small bowl.
9. In a large pan on Medium-High heat, saute vegetables with ¼ c Vegetable Broth or 2 Tbsp Olive Oil until fragrant.
10. Remove vegetables from pan and set aside.
11. Using the same pan on Medium-High heat, crumble tofu block and cook with ½ c Vegetable Broth and combined spices.
12. Evenly coat tofu tofu with spices and cook until no Vegetable Broth remains, about 5-7 minutes.
13. Add vegetables back into pan and fully mix with tofu.

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If you are new to adopting a plant-based lifestyle or are aiming to incorporate more plant-based recipes into your life, then I hope you find much needed fulfillment in this tofu scramble recipe. This recipe has truly marked a pivotal moment in my life to fully transition over to a plant-based lifestyle. I am egg-cstatic to be able to share this recipe with you and I hope you ENJOY!
- Nutti Nelli

PROCESS SHOTS (Click to enlarge)

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