Tofu Scramble
4 oz. firm or extra firm tofu (about 1/4 of a 14 oz. package)
1 medium potato
1/4 medium onion, chopped
1/4 green bell pepper, chopped
3 white mushrooms, sliced
any other chopped veggies that sound good: zucchini, broccoli, spinach, tomatoes, etc.
1 tablespoon canola oil
1 tablespoon soy sauce, or to taste
garlic powder to taste
black pepper to taste
slight drizzle of olive oil
Scrub potato and dice into 1/2 inch cubes. Heat oil in a non-stick frying pan over medium heat. Fry potatoes on all sides until done all the way through and sufficiently crispy, depending on how you like them (for me its approximately 7 minutes).
Meanwhile, chop veggies and squeeze excess water from the tofu.
When the potatoes are done, add the veggies and crumble the tofu into the pan, stir, and cook until the onion and mushrooms are soft. Add soy sauce, garlic powder and freshly ground black pepper to pan (I like a lot!). Stir well to distribute the seasonings evenly.
Scoop onto a serving plate, bowl, tortilla, toast, whatever, and drizzle with a little olive oil. Best way to start the day!
SO HOW'D IT GO?
This was my first attempt at this recipe and it turned out terrific!! I used a little ginger and curry for added flavor, since i generally don't use a lot of salt and this was a little bland at first. but, wow!!! the picture i uploaded of it just doesn't do it justice :-\ but it was really yummy!! i used tomato, spinach, and green onions and lite silken firm tofu.
Awesome recipe, I plan on sharing this with my egg lovin' family in a couple weekends. Thanks for posting a great breakfast staple.
This was yummy and filling. I used frozen hashbrowns instead of a diced potato. Easy and tasty breakfast...or dinner. ;)
Vegan Sapien I was wondering what you put in yours because it looks sooo yummy!!!
Hi megan,
It was goood...I didn't have any of the veggies called for really, so I used onion, a sad looking carrot and some chopped kale. I think it came out so great because I used frozen hash browns. I sauteed everything in a large skillet, but it was still very wet, so I turned it out onto a cast iron griddle and let it cook a long time with some EB. It got nice and brown and crispy.
This was yummy and filling. I used frozen hashbrowns instead of a diced potato. Easy and tasty breakfast...or dinner. ;)
Vegan Sapien I was wondering what you put in yours because it looks sooo yummy!!!
This was yummy and filling. I used frozen hashbrowns instead of a diced potato. Easy and tasty breakfast...or dinner. ;)
I made this recipe the other week.
I used this type of thick tofu that i got at the store. (i forget the name but it wasn't like the extra firm tofu.)
i didn't have mushrooms that day, so i just made the recipe without it.
it was wonderful.
two thumbs up!
amazing. my first time doing a tofu scramble (or any kind of scramble for that matter) and it turned out great. i ran out of garlic last night so used ginger (my favorite spice) in it's place, which gave it some flare.
Great stuff! Thanks for sharing it with us.
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