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?
Easy to make and awesome tasting! Loved the added cheese sauce!
This was AWESOME! i made a couple changes though....instead of tofu i used Soyrizo (vegan chorizo) and it was so tasty! the soyrizo added quite a bit of flavor and spice but still tasted really yummy with the cheez sauce...i made it for my parents who are omni and they both loved it...i left out the tumeric cuz i didn't have any...and added potatoes...I served it with vegan english muffins...so scrumptious. ill make it again for sure.
This was delicious. I made enough for one, and when I did that the amount of sauce was fine for it (it was a little "wet" but that was ok with me).
I didn't have garlic powder so I subbed onion powder, and didn't have mustard so I left it out. (In my experience the mustard is really just for color anyway). In the scramble I used red bell pepper and onion and added paprika and cumin as spices (per a suggestion in the comments).
For me, personally, I love cheeze sauces with onion. The onion in the scramble was a must for making this yummy, and the crunchiness of the veggies added greatly to the texture.
I served it with packaged veg bacon (lightlife--not sure if it's vegan). This was a mistake as it was too salty for this dish.
This was ok, but no fake cheese sauce will ever taste like cheese...
My meat eating mate liked it, too.
I used the leftover sauce with some chopped onion and soy crumbles to make sandwiches with a "hamburger helper" type of filling, and that was quite delicious.
This is a great scramble! Goes really good with potatoes and chorizo! Thanks!
I made the scramble again, SO good! This time I used the left over sauce with pasta.
I stir-fried onions, garlic, a little tamari, added the cooked pasta, stir-fried for a minute or two.
Then, I added the sauce, delicious. It's similar to mac-n-cheese. I just had an idea, next time, I'll try it over steamed veggies.
This is SOOO good! I thought this was going to be good, but when I made it, it was even better than I thought it would be. YUMMY!
And I really surprised that it did taste kind of like eggs (I think, I don't completely remember what they taste like, hahaha). Thanks for a tasty recipe.
Really loved the cheeze sauce with my tofu scramble....the sauce made the consistency of scrambled egg & cheese which I used to love. Thanx for the recipe!! Oh & my 3yr old said mmmmm...it's delicious!! This will be added to my variations of tofu scrambles in the morning. ;)b
Comfort food...that's what this recipe reminds me of.
There was enough sauce to make a total of 3 meals.
I added an additional teaspoon of garlic powder and braggs to the sauce.
I also added cilantro to the scramble.
I stored the extra sauce in a sealed container and it lasted 3 days; it held it's original consistency.
Excellent, thanks for sharing!
This recipe is incredible! It is the most satisfying way I have had tofu in a long, long time. This scramble is even better than the one in Vegan with a Vengeance (sorry Isa!). I will be making this again, for sure!
Pages