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Tofu scramble is a vegan staple. It’s basically a vegan version of scrambled eggs, and it’s delicious. In my ceaseless effort for the perfect mouthful, I have tried many different versions of tofu scramble and this one, my friends, is the best. The addition of tahini, a paste made of sesame seeds, gives this scramble the perfect flavour and soft, creamy texture. You can customize a tofu scramble in the same way you customize your scrambled eggs, add whatever veggies you like, eat with toast, on a breakfast burrito — the world is your oyster!
Cook Time: 15 minutes. Serves: 2
Ingredients:
Splash of olive oil
1 diced onion
2 cloves minced garlic
1.5 cups diced vegetables (add whatever vegetables you have in your crisper. I added a bell red pepper and half a zucchini)
2 tbsp tahini
1 tbsp tamari or soy sauce
1 tbsp dijon mustard
¼ tsp turmeric
1 block extra-firm tofu*
¼ cup nutritional yeast**
1 cup packed greens (could be spinach, swiss chard, kale, any leafy green you would cook with — just don’t use lettuce)
Salt and pepper to taste
Method:
- Sauté your onion in a large skillet with the olive oil. Once the onion is soft (this should take about five minutes), add the garlic and sauté another two minutes, until fragrant. Add your vegetables of choice and saute until tender.
- In a separate bowl mix the tahini, tamari, mustard, and turmeric. Add this mixture to the vegetables and stir to combine.
- Crumble in the tofu with your hands, sprinkle the nutritional yeast on top, and stir while cooking the tofu through.
- Add your greens and cook until wilted. Add salt and pepper to taste.
- Enjoy this protein-packed breakfast with a slice of toast and a cup of coffee!
*You could also get away with medium-firm, but really pay attention to your tofu textures at the grocery store, as there are many varieties and this will turn into a much different recipe if you use the silken tofu or a flavoured variety.
**No, this is not bread yeast; these are large, yellow flakes you can find in the natural food aisle. It is a staple ingredient in vegan foods that give recipes a cheesy flavour.
Image: Andrea Sadowski/The Cascade
Andrea Sadowski is working towards her BA in Global Development Studies, with a minor in anthropology and Mennonite studies. When she's not sitting in front of her computer, Andrea enjoys climbing mountains, sleeping outside, cooking delicious plant-based food, talking to animals, and dismantling the patriarchy.
