The Best Breakfast Scramble Ever!
Cheez sauce:
1/2 cup flour
1/2 cup nutritional yeast
1 teaspoon garlic powder
2 cups water
1 teaspoon yellow mustard
4 tablespoons vegan margarine (I use Earth Balance) Stir fry:
1/2 onion, chopped
1/2 green pepper, chopped
cooking oil, as needed
1 pound extra firm tofu, drained and crumbled (not silken style)
pinch turmeric, optional
salt and pepper, to taste
1. For cheez sauce, mix first 3 ingredients together in sauce pan. Add water and mix thoroughly. Heat on medium until thick and bubbly. Remove from heat and add mustard and margarine. Set aside.
2. For stir fry, saute onion and green pepper in oil. When they are good and soft, move them to the sides of the pan and form an empty circle in the middle for your tofu.
3. Add more oil to the middle of the pan, then add your drained, crumbled tofu. When it starts to get golden, mix in the peppers and onion and keep frying. You can add some turmeric for color, if you like.
4. When it looks like you could eat it, add the cheez sauce and mix it all in to coat, until that becomes golden brown too. I saute this for another couple of minutes. You might not need all of the sauce. I save the leftovers for pizza or nachos. Add salt and pepper to taste (this makes all the difference!).
Eat! This is soooo good and it’s great on toast or English muffins (I use Matthew's brand). I don't miss eggs at all after discovering this!
Source of recipe: I got the recipe for this cheez sauce from this site (cheesy enchiladas).
SO HOW'D IT GO?
I have found that the success of this recipe is highly dependent on the brand/type of tofu used. I think Nasoya Firm or Extra Firm works best. The last few times I made it, I used Wildwood (which is a great tofu), but it hardly has any liquid in the package, and is VERY firm. It's just not absorbent enough to have the sauce become a part of the dish, and tastes sort of blah.....
If you did not like this recipe, try a softer tofu and it might come out better!
:D Can we get a sixth star in here please?! I changed NOTHING except leaving out the peppers (I don't get along well with green peppers in the morning), and was in vegan HEAVEN for my Valentines Day brunch! Even my veggie-kid and omni-kids GOBBLED this down! BRAVO!!!
This is so incredibly delicious! I added mushrooms and a little tamari to my scramble and cut the sauce quantities in half, but otherwise made it as written. Creamy, cheesy, and really filling! It made about 4 servings. I paired it with the Roasted Breakfast Potatoes (on this site) and it was a really excellent dinner! I'll be sharing this recipe with friends. Can't wait to eat the leftovers :)
I tried this for the first time this morning. I loved it. I used a bag of frozen pepper and onion stir fry for veggies. Added salt and pepper to the mixture on the final minutes of cooking and added a bit more salt and pepper on the plate. Very yummy, though somewhat bland (I didn't use the tamarin) and def. not eggs! Only used half of the cheese sauce. I will make it again and add a bit more spice - like red pepper flakes or something similar next time. My dog loved it too!!
I don't understand, fantastic reviews, yet it tasted so bad! The cheez sauce reminded me of some sandwich shop that I used to go to, so that was good on a sandwich. But overall I will not make it again. :(
How much is in "a tub" of tofu, please? I've only seen blocks in the UK and they are 250g.
The blocks of tofu (in a plastic tub, which is what I think they mean) that I have, have a drained weight of 14 oz, or 397 g.
How much is in "a tub" of tofu, please? I've only seen blocks in the UK and they are 250g.
I was really disappointed with this recipe maybe its been too long since I've eaten a real egg scramble and I'm just too used to my own scramble but I thought it lacked flavor although it looked more like a traditional scramble.
Delicious! Yes, too much sauce, but I saved the extra and will use it on something else. I added some tomatoes, cooked some hash browns separately, and combined them both, plus a little salsa into a breakfast burrito.
;)b This is INSANE good! Thank you thank you for the amazing breakfast!!! I have made it twice already this week (we devoured it). You definitely won't need all the cheese sauce, but you should make it all (use only 1/3- 1/2 depending on how saucy u want it) and re-use when you cook this again later in the week (because, trust me, you're going to want to make this again and again). The sauce is unbelievable!!! I count calories, so the second time I made it, I only added 1 TBSP of butter to the sauce, and we couldn't taste a difference, seriously.
I think the "Feggs" (that's fake eggs, hehe) are better as leftovers the next day because all the flavors marinate the tofu overnight. You can eat them by themselves, with hash browns, on toast, or in a burrito wrap! My wife and I are officially obsessed. Thanks again to the mastermind behind these totally FAB FEGGS!!! :)>>>
Hehe! We call them Veggs here!
I am "the mastermind" although I can't take credit for the sauce. Its the sauce from the Cheesy Enchiladas recipe. I was making tofu scramble once and used my leftover cheese on it, and voila! This recipe was born.
I'm so excited to see so many positive reviews of it!
yaY!
But yes, you only need about half the sauce or less. I agree to make the whole thing so you can use the leftovers for other recipes, or for your next scramble!
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