Ah, that feeling you have when you've been eyeing a recipe for so long and then you finally make it. And it either completely exceeds your expectations, or totally knocks them down. Well, let's just say that weekend mornings are fit for some scramblin'. And yes, that means tofu scramblin' in my book.
I'll preface this by saying that I'm usually apprehensive to tofu given all this talk about how "too much soy really effs with your hormones" (which by the way, should be taken very seriously). When I first started transitioning into a vegetarian/vegan lifestyle, I thought that tofu was my only option as a rich source of plant-based protein outside of legumes, beans and so forth. That changed as I learned more and found other things (like tempeh) that felt "safer." Just as the saying goes that everything should be enjoyed in moderation, that same approach applies to things like tofu (and soy in general).
My local grocery carries very local, very sustainable types of tofu and after feeling like I had abandoned it for a while, I caved and snatched a block of this delicious looking herb kind that would finally allow for me to make a breakfast feast out this Tofu Scramble alongside some Tempeh Bacon that I had my eye on for quite some time. I took a modified approach, based on the ingredients that I had readily available, my own preferences and ultimately, to make breakfast ready in a shorter amount of time thanks to a ravenous morning appetite. A hefty drizzle of sriracha on top and I was more than satisfied with this delicious weekend morning spread.
Herbed Tofu Breakfast Scramble
Adapted from Gena Hemshaw's Tofu Breakfast Scramble
- 1 tbsp olive oil
- One block of extra-firm tofu (in this case, I used locally sourced herbed tofu)
- 1/2 tsp turmeric
- 1/2 tsp curry powder
- 1/4 cup nutritional yeast
- Handful of baby spinach
- Black pepper and sea salt, to taste
- Sriracha, for drizzling
- Heat a large skillet over medium heat and add the olive oil.
- Crumble the tofu with your hands, achieving either small, crumbly pieces or large chunks (your preference).
- Add tofu to the skillet and sprinkle in the turmeric and curry powder.
- Add the nutritional yeast and mix it in well, letting the tofu scramble set in the skillet until it is warmed through, approximately 4-5 minutes.
- Place spinach in a bowl and then top with warm tofu scramble. The spinach leaves will slowly wilt underneath.
- Sprinkle with sea salt, black pepper and drizzle on sriracha (if desired) to your liking.
Adapted from Gena Hemshaw's Tempeh Bacon recipe
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp Dijon mustard
- One 8-ounce package of tempeh, sliced thinly into strips
- Heat a medium to large skillet over medium heat.
- Whisk together all ingredients (except for the tempeh) to make your marinade.
- Pour the marinade into a shallow dish and add the sliced tempeh to it. Allow the tempeh to marinate for several hours. (If you're impatient like me and cooking in a hurry, coat the tempeh well and just note that it may not contain the same amount of flavor as if it had set for hours)
- Arrange the tempeh in a skillet and take turns flipping on all sides until the tempeh is getting crispy and brown.
- When golden and crispy, remove from skillet and serve on a plate with Herbed Tofu Breakfast Skillet.
Scramble on & be well,