The number one problem that I run into as a vegan is not knowing what to have for breakfast. It feels like all of my options are either not filling enough, not delicious enough, or take too long to make in the morning.
Over time, I’ve found a few go-to breakfasts that I love. One breakfast that is very filling, very delicious and doesn’t take long at all is tofu scramble. I’ve made, or eaten, tofu scramble at least ten-thousand times in my life, but I just recently started making tofu scramble perfectly.
Like it or not, the key is to press your tofu. Like, really press the tofu. I bought a tofu press pretty recently, and I love it more than almost anything else I have in the kitchen. It was not expensive, and very worth it.
Of course, since I just recently snagged that, I have been pressing tofu “the old-fashioned way” for a long time. Here’s how you do it:
- Lay down a few paper towels, or a clean kitchen towel, over a plate or cutting board.
- Drain all of the water from the tofu package, and then place the tofu block onto the towels.
- Place another plate over the top of the tofu block, and then (safely) stack a few heavy objects on top of it– canned food works best. Place a can or two of food, or something of about that weight, onto the plate and (safely) leave it alone for about 1 hour.
- Watch out for any extra water that might spill over when removing tofu from the press, and voila!
You can make this scramble super-simple style like I have for this recipe – just bell peppers and onions – or you can add as many additional vegetables, peppers or plant-based cheeses as you want.
A few extras you might want to include:
- Bell Peppers
- Yellow Squash
- Green Beans
- Snap Peas
- Vegan Cheddar
- Roasted Garlic
- Habanero Peppers
- Anaheim Peppers
- Vegan Feta
Also, don’t forget that you can eat scramble on or with a lotta things, too– tortillas, toast, rice, lettuce wrap or bed of greens; and don’t forget about hot sauce.
Tofu; firm or extra-firm, pressed – 1 block
Onions – 1 ea
Bell Peppers – 1 ea
Cornstarch – 1 tbsp
Nutritional Yeast – 1 tbsp
Curry Powder -¼ tsp
Turmeric – ¼ tsp
Garlic Powder – to taste
Salt – to taste
Black Pepper – to taste
- Take your tofu, and crumble it by hand into a large mixing bowl. You want it to be crumbled pretty small, to the size of little scrambled egg bits.
- Toss tofu with cornstarch, and all of your seasonings.
- In a large saute pan, cook the onions and bell pepper – and whatever other veggies you might want to include – until they are tender and smell good.
- Throw your tofu into the skillet, and cook until it’s browned and warm– only about five minutes or so.
- Viola! Serve with your choice of side or toast, and probably some hot sauce or ketchup, too.
Let me know either in these comments or @veganchefg on Instagram if anyone tries this out, or finds any perfect mix-ins!
Thanks for reading
~ Chef G.