Pictured: Tofu scramble with spinach, onions and sundried tomatoes, paired with air fried potatoes and sliced avocado.
For our first ever Make It Monday, I wanted to start with a plant based staple.
It's easy to make, can be kept super basic or bulked up with all your favorite tasty add-ins; yes, it is fully customizable to your personal preferences and you should feel encouraged to scramble things together to your heart's content.
Want a bulk batch for weekly meal prep? No problem.
Want something you can whip up quick for a protein packed meal?
Are you a tofu novice? Fermented soy fanatic? Did you just go vegan and miss scrambled eggs? Or maybe you've tried and failed to make a tofu scramble that you actually enjoy? Whatever the case may be- this one's for you.
Tofu scramble is easy, quick, and delicious. I know that last one has a lot of weight to it when it comes to plant based alternatives to a mostly universal favorite like scrambled eggs. The thing is, scrambles can be made the way YOU like them. The choice is yours. In this recipe I'll be showing you how I make one of my personal favorite scrambles. If the ingredients speak to you, you should definitely give it a try- but if not- MAKE IT YOUR OWN! Add other things, leave things out, change the seasonings, pair it with something different. The possibilities are endless.
Also, a few fun facts about your soon to be new favorite breakfast/brunch/brinner dish.
Tofu is lower in saturated fat, monounsaturated fat, and higher in polyunsaturated fats. It is also higher in protein, fiber, and calcium. And it's cholesterol free- something that definitely cannot be said for eggs. Plus, tofu is a good source of healthy carbs,
Not to mention, tofu is essentially a blank canvas. All by itself it is quite bland. Like, if you just eat it on it's own, straight out of the package, you're probably not going to fall in love with it. But much like other blank canvas foods, like pasta or potatoes... you can give it whatever flavor profile you want. It's yours for the making.
So, make it!
I like to use extra firm tofu for my scramble. Some people prefer a softer tofu, but I prefer something with more texture, not the soft stuff that feels like pudding. I reserve that for sauces and desserts.
While this is technically a recipe, it's not one that is reliant on exact measurements. This is something you toss together. That being said, let's get into it.
For the scramble pictured, I used:
3/4 package of extra firm tofu (Why? Because it's what I had on hand. True story.)
2 handfuls of baby spinach
Sundried tomatoes
2-3 T diced white onion
1/2 T nutritional yeast
Some evoo (a quick spray or about 1/2 tsp)
Seasoned with: Turmeric (this gives it a nice yellowish eggy color), garlic powder, onion powder, paprika, cayenne, s&p, smoked paprika.
*Season with your heart, or until the spirits of your ancestors tell you to stop
**This batch yields 2-3 servings, depending on portion size
***Yes, there is a potato pictured. I air fried it into little home fries to go with my scramble and I encourage you to do the same because potatoes are amazing and pair well with this.
Ok, let's do this. You'll need a pan.
Take that pan and hit it with some olive lube, and get it to a medium-high heat.
Toss in the onions and the sundried tomatoes. Let the onions just start to get a liiiiiittle bit soft and then add in that spinach. Lower the heat to medium and keep the ingredients moving and let the spinach start to wilt. This will happen fast, so have your tofu on deck, ready to go, because that's what's going in next.
Once your spinach is starting to shrink down, add the tofu. Yep, still in block form, just put it right in that pan. Then you're going to take a fork and start breaking it up you can break it into pieces as big or as little as you like, I make mine on the smaller side.
After you've broken apart your tofu, get to seasoning: You know what you like. Add that.
Note: I love turmeric, so I am heavy handed with it when it comes time to season. You don't have to go wild with the turmeric, but I would recommend adding at least enough to give you a nice little hint of yellow. Besides, turmeric is an amazing antioxidant and anti-inflammatory, so it's a great little boost to add to your food.
Nutritional yeast is optional, but I always recommend it. Not only will it add a cheesy flavor to your scramble, it's also packed with good stuff. Nutritional yeast is high in protein, has a healthy little punch of fiber, and is high in thiamin, riboflavin, niacin, vitamin B6, vitamin B12, and folic acid. It also helps you add to your daily doses or iron and potassium.
Ok, so now that you've done all of the above... you're done. That's it. You made it. See, I told you it was super easy! Sprinkle some plant based cheese shreds on there if you're feeling it. Pair it with some toast, or air fried potatoes, or avocado.... or all of the above!
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