Happy almost Christmas!
As of this moment I'm kickin' back in small town Saskatchewan while two dudes are boxing on TV. There's a Christmas tree in the room, which is awesome and festive since our apartment was absolutely lacking in anything Christmas-y. Since this is a low-key kind of day, I wanted a low-key kind of brunch - and once I realized I don't have a single tofu scramble recipe on my blog, I knew what needed to be done.
Every vegan tends to have their own special tofu scramble recipe, and this is my favorite way to eat it - flavorful but mild, full of veggies and a little cheesy, perfect for topping with ketchup. Or hot sauce, which I guess is the classier way to eat a scramble (but I am devoted to ketchup).
This recipe is infinitely customizable - I know it would be great with spinach or other greens, or even stripped down to simple tofu-onions-garlic.
Basic Tofu Scramble
Makes 4 small servings
1 tablespoon olive oil
1 small onion, diced
4 garlic cloves, thinly sliced
10 white button mushrooms, sliced (about 2 cups)
1 red, yellow or orange bell pepper, diced
1 lb. extra-firm tofu
1/2 cup vegetable broth
2 tablespoons low-sodium soy sauce
1 tablespoon nutritional yeast
1 teaspoon mustard powder
1 teaspoon fresh-ground black pepper
1 tablespoon fresh lemon juice
1. Heat the olive oil in a large non-stick frying pan over medium heat. Add the onion and garlic and saute for 5 minutes, until softened. Add the mushrooms and bell pepper and saute for another 5 minutes. Crumble in the tofu and add the vegetable broth, soy sauce, nutritional yeast, mustard powder and pepper. Cover, stirring occasionally, and cook for 5 to 7 minutes, until the liquid has mostly been absorbed. Remove from heat, add the lemon juice, and season to taste.
Serve with toast and hashbrowns and fruit and breakfast sausages and any awesome brunch food you can think of - tofu scramble goes with anything.
And if you haven't checked it out, I've almost completely finished updating the recipe section of my blog - there's just a little over 100 of 'em. I'm so proud of my happy food collection! I'm excited to keep growing it while I'm at food school in Texas.
I'll stop in tomorrow to share the only real Christmas-y food I've made this year, but at least it's pretty awesome. Hope you guys are having a great weekend and getting in lots of chill time!