I love eggs. I'm just gonna put that out there. I'm also slightly allergic to them. They make me feel bloated and a little sick to my stomach. Nevertheless, before I went vegan, I was willing to feel sick for the sake of eggs. In fact, if there's one thing I've missed in the past month it's a nice cheese and veggie omelet on Saturday or Sunday (or knowing me Saturday AND Sunday morning). So a few weeks ago, after having eaten steel cut oats, which are delicious in their own right, but are not comparable to eggs, every weekend since going vegan, I finally tried making a tofu scramble. I had been hesitant to replace eggs with tofu as a breakfast food because I was sure I'd be disappointed. As it turns out I was very wrong. With the right spices and veggies, tofu is a great breakfast food. I've already experimented with scrambled tofu four or five times and it's been delicious every time. Here's my favorite veggie/spice/tofu combo so far, but feel free to be creative!
Ingredients (Serves 4):
1 14oz pack of extra firm tofu, drained and patted dry (You can press it, too, if you prefer your tofu chewier rather than softer.)
1 medium yellow onion
1 red or orange bell pepper
1 8oz package of white mushrooms
4-5oz. Vegan Cheese (I prefer Pepper Jack Veggie Cheese)
2 TBSP extra virgin olive oil
¼ Tsp Cajun seasoning
Salt and pepper to taste
Cooking Instructions:
Chop up veggies the way you like them chopped. (I realize this seems like a total cop out, but for this recipe it really doesn't matter as long as you don't dice veggies in really thick chucks that are going to take longer than normal to cook.) Coat a large, preferable cast iron skillet with one TBSP olive oil and preheat the pan on medium heat. Add onions and allow 2 to 3 minutes for them to begin sweating. Add peppers and mushrooms. Use tongs to mix the vegetables and cover the pan for another 2 minutes or so, allowing vegetables to soften. Uncover veggies and, using your hands, crumble tofu into the pan. Use tongs to mix the tofu in with the veggies and add seasoning. (Quick side note: Since I like my food on the spicy side, I love using a little bit of Cajun seasoning in my tofu scramble, but if you're not into that, oregano and basil are also delicious options.) Allow the tofu and veggies to cook for about 2 minutes and then add cheese. (I find that Veggie cheese that comes in slices melts quickly and is delicious with this recipe.) Once cheese has melted transfer scramble to plates and serve.
I've found tofu scramble is particularly good served alongside whole wheat toast with Earth Balance or some polenta.I bet it would also be great with grits. Of course, I always have breakfast with a big cup of strong coffee and some OJ if I've remembered to buy it. Do what makes you happy!
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