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?
this is the best scramble that i've ever had. it's just like scrambled eggs---without the gross eggy smell! i used onions, jalapenos, mushrooms and garlic. we wrapped them in tortillas to make breakfast (for dinner) burritos. next time, i think i'll add way more veg, but it was great as is!
:)Great recipe! I also added tempeh that I had marinated for a few minutes in soy sauce. Delicious! This will become a breakfast regular with us. I also subbed spinach for the green peppers and it worked out great. I will use green peppers when they are in season and I have them.
:D Very yummy. Good way to get that protein in.
i've been against tofu scrambles as a breakfast food for a while because they always ended up tasting like stir fry.
i'm loving this take on "cheese eggs" though... i've made it twice now. the first time i scrambled the tofu in a pan with the peppers and onions - and added the sauce on top. (about 1/3 or 1/4 like other people suggested) this time i scrambled the tofu on its own with garlic powder, salt and pepper (and a few sprays of bragg's) and added some sauce toward the end of its cooking. served the "cheese eggs" on a toasted bagel with a bit of margarine and a mix of pan-fried potatoes/onions/broccoli on the side. awesome!
Really good! This is my favorite non-dessert way to use tofu. Mix in some salsa and roll up in a tortilla and you have a fabulous breakfast burrito. Like others have said, this works really well reheated on busy mornings. And salt! I'm usually not a big fan of adding lots of salt to recipes, but this particular recipe calls out for it and makes the difference between a really blah dish and a flavorful one. If I eat about a cup of this stuff with 1/2 glass of an all-fruit smoothie at 7:00 am, I'm good to go until 2:00 pm before I'm hungry again. Also the recipe looks really, really close to "real" scrambled eggs--though doesn't taste much like them (not a bad thing). Thanks for the recipe!
I loved this recipe. I used a sweet red pepper just because the green ones in the store weren't as fresh looking. I added cremini mushrooms just because I think almost anything is better with mushrooms!
fantastic, yummy, good.
I added some diced red potatoes and used banana peppers instead of green peppers, but this was outtasight. It had never occured to me to use the sauce in a scrambler, which may explain why we didn't eat too many scramblers.
Thanks for the ideas!
Pretty good (although admittedly I have strict tofu scramble standards, after being in withdrawal from lack of Fantastic Foods' version). I used a whole onion, omitted the green pepper, added shredded carrots and frozen broccoli, used only 2 Tbsp margarine, added onion powder to the sauce, and used 2 tsp cumin, 1/2 tsp paprika, 1 tsp crushed thyme, garlic, and italian seasoning to the scramble. I would have used turmeric if I'd had it, but the sauce adds a good amount of color, too. You really DO need plenty of salt and pepper, otherwise its pretty bland - next time I may douse it in Liquid Aminos during cooking. I also topped it with some Parma! brand vegan parmesan. Thanks!
This was a pretty quick, easy recipe. The sauce definitely needs some salt and/or Bragg's. I used only 1-2 tablespoons of Earth Balance and that was fine. Following the recipe makes 2 cups of sauce, so consider halving that part of the recipe if you don't want leftovers (overkill). I used chopped spinach, tomatoes and basil and mixed in about 1/3 cup of the sauce. Then I drizzled a bit more onto each plate at the end. I'd make it again if I were cooking for a crowd and wanted something basic but tasty.
This was yummy! I'm usually not one for tofu scrambles but this really hit the spot. I served it over whole wheat bagels w/EB. The only difference I made was subbing spinach for green pepper.
Thanks for the idea about the sauce though, it was wonderful ;D
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