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 loved this! I made biscuits and put the "eggs" and cheese on top. Delicious!!!
This recipe was amazing. Made it for my vegetarian boyfriend and myself. I loved it, thought it tasted even better than regular scrambled eggs. My boyfriend was partial but said he definatly would eat it again. I loved the cheese sauce too. Definatly will make this again.
I made it just as the recipe stated and it was great! The extra cheez sauce was good with chips. We loved it!
I halved the cheese sauce and added more mustard, a little garlic salt, and turmeric. I served mine with a whole wheat pita. MMMM!!!
WOW i am so amazed by how delicious this recipe was! I am trying to make more vegan food for my husband who is a serious meat eater, and he thought this was made with real eggs. I was a bit skeptical about the cheez sauce but in the end, it's what really pulled it all together. It does need a lot of seasoning though, so next time, I will crumble the tofu and marinate it for a good 10-15 minutes or so. LOVE THIS RECIPE!!!
Hello folks,
i take the chance of this newly added tofu scramble recipe to tell you my big secret :o how to achieve "THE REAL EGG TASTE".
Indian Black Salt (kala namak) >:D has a strong egg taste and you only will need 2 to 3 dashes. Try it!
My regards, :)>>>
stratosphere
I halved the "cheeze" sauce per other comments, but it came out much too thick, too much flour I think. I did change the order of ingredients to make a roux first, so maybe that's the reason it thickened so much. Regardless, when I added the water (and then some extra water), it tasted really bland. So I added braggs, more garlic, onion powder, ginger, and cayenne. That made it a pretty good sauce, similar to the one I usually wing.
The scramble needed a little help too. My favorite thing to do, per a Dreena Burton recipe, is to add some nutritional yeast to tofu once it has browned, let the nutritional yeast stick, then add some braggs to coat.
I used an entire onion, some frozen green beans, and broccoli. If I had thought of it, I would have added some black beans. All in all, a good scramble base.
THIS IS THE BEST! My boyfriend and I never really liked eggs anyway, and this tofu scramble was superb! We had it with yummy vegan sausages cooked in maple syrup and potato pancakes! Not the most colorful meal, but so yummy!
We really liked this. I cut the recipe for the "cheese" sauce in half and used all of it in the scramble. We rolled ours up in tortillas with some homemade salsa and it was very good. I think next time we'll fry up some hash browns to throw in the mix. Definitely satisfied our breakfast burrito craving! Thanks!
What's great about this recipe is you can make modifications. I added in addition to the green pepper and onion some mushroom, zucchini and spinach to the scramble and I added more mustard and about 1/4 tsp Worcestershire sauce to the sauce and it was yummy!
I cut some potatoes into large cubes and microwaved until almost done an then pan fried with some oil and vegan margarine. I sprinkled with a pinch of sugar, pepper and salt and when almost done I crushed 2 cloves of garlic and quickly sauteed.....great side accompaniment.
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