Tofu scramble. My ‘I’m feeling lazy but my husband wants something special’ breakfast recipe of choice. I love this tofu scramble because you can make a big ‘ol batch of it and reheat it for several days. Eat it as is. Eat it in tacos/burritos. Eat it with greens. Its versatile af, and a great recipe to have in your arsenal.
The recipe I am giving you today is my Basic Tofu Scramble. But like almost any breakfast grub you can jazz it up. Throw in some cilantro. Chop up some mushrooms. Cut up some kale. Basically this dish is a great way to use up any extra veggies you have laying around that need to be used. I’m giving you a basic recipe that you can whip out whenever you need to. In the photo I featured you can see my Basic Tofu Scramble and rainbow chard poached in my Chicago River Pickle Brine. Total pregnancy nom and it was delicious.
Basic Tofu Scramble
~2 tablespoons olive oil
~1 large onion, diced
~1 large red, yellow, or green bell pepper/capsicum, diced
~4 cloves garlic, minced
~450 grams extra firm tofu, shredded*
~1/2 teaspoon turmeric
~Sea salt to taste
~Freshly cracked black pepper, to taste
Note* To shred your tofu simply take a block of tofu, and a fork, and mash away. Extra firm tofu won’t turn into a paste, so no worries about that. It will get all crumbly – similar to American diner style scrambled eggs.
1) Grab a medium sized pot, with a top, and place it on the stove with the heat turned to medium. Chop up your onion. Now drizzle a little olive oil into the pot, add the onions, a sprinkle of sea salt, and mix well. Place the top on your pot, and start chopping your bell peppers/capsicum. Once they are diced add them to the pot, sprinkle a little sea salt, and mix well. Return the top on your pot and continue to cook the onions and peppers for another 15 minutes, stirring frequently so the brown evenly.
2) Take the top off your pot and allow the veggies to cook for another 5 minutes -tunr the heat to medium/low if the veggies are cooking really quickly. At this point the onions and peppers should be very soft and golden brown. Add the garlic, and stir in well. Cook for about 1 minute. Then add your tofu, turmeric, and a healthy pinch of sea salt. Mix everything together well – be sure there is an even yellow colour from the turmeric on the shredded tofu. Allow this mixture to cook for 5-10 more minutes, stirring occasionally to keep the tofu from sticking to the bottom of the pan.
3) Taste the tofu scramble – if it needs more salt add it in, stir it in, and allow to cook for another 5 minutes. Repeat this until the tofu tastes just right.
4) Serve fresh with something starchy & something fresh (eg tortillas, burritos, toast, greens lightly tossed in dressing, freshly cut tomatoes, etc). Pack up the rest in the fridge – keeps for up to 1 week. Or freeze the whole batch and reheat when ready to use – simply allow it 24 hours in the fridge to defrost.
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