I love a good tofu scramble. And I really believe that with tofu scramble, there’s no way you can really go wrong. Add whatever you want and eat a dang rainbow.
But lately, I’ve been wanting to scale back and simplify my tofu scramble. Maybe that’s because I have never quite achieved that nice, sulfur-like taste that I admit I missed a bit from scrambled eggs and I wanted to scale back on the other veggies until I cracked (get it!) the code.
That is, until now.
This was what I fueled my Saturday morning with, which proceeded to ballet class, yoga class and an adventure to IKEA. I hope to show you the progress I’m making on our kitchen, my room, and our bathroom. Whee!
“Keep it Simple” Tofu Scramble, serves three (or two very hungry people!)
- One brick extra-firm tofu, drained and pressed
- Three cloves garlic, finely chopped
- 2 tsp extra-virgin olive oil
- 3/4 cup spinach
- 1/4 cup shredded mozzarella Daiya or other shredded non-dairy cheese
- 3 tbsp tumeric
- 2 tbsp nutritional yeast (optional)
- Black salt, to taste*
*This charcoal-infused salt is what gives the scramble that nice “eggy” taste. It’s tough to find (I found it at The Big Carrot) and is a tad pricey. Just sub with regular salt if you can’t find or don’t feel like the splurge.
- Drain and press the tofu
- While the tofu is pressing, chop your garlic
- Warm the oil over medium-low heat. Add the garlic. Let sautee for about four minutes or until fragrant
- While the garlic sautees, crumble the tofu (I shred it a bit with a fork before breaking it down with my fingers to give the chunks some nice variety in size). Mix in a large bowl with the tumeric and the nutritional yeast.
- Add the tofu to the pan and sprinkle on the black salt.
- Toss in the Daiya and spinach and mix around. When the spinach is wilted, the Daiya should be nicely melted.
Rosemary root veggie home fries
Did I ever love these! I’ve been increasingly obsessed with root vegetables outside of standard potatoes (and you guys know how I feel about potatoes!), and this was a great, colourful start to my day. It was ridiculously easy to do while working on the tofu!
- One Yukon gold potato, cubed
- One parsnip, cubed
- One sweet potato, cubed
- One tablespoon extra virgin olive oil
- One sprig rosemary
- Four cloves garlic, finely chopped
- One lemon, divided into quarters
- Salt and pepper, to taste
- Preheat oven to 425 degrees Celsius and line a rimmed baking sheet with parchment paper
- Cube the veggies and add to a plastic zip baggie or a bowl
- Add the rosemary stems to the bowl along with the oil, chopped garlic, and juice from 1/4 of the lemon. Mix around and add to the baking sheet. Add the remaining 3/4 of the lemon to the sheet to add an extra lemon-y aroma.
- Cook for 20-25 minutes or until the veggies start to brown
I enjoyed this dish with some Julienned carrots and blueberries, and of course an herbal tea. It was a great breakfast for energizing me which surprisingly didn’t weigh me down. And seriously, it was so easy!
Tomorrow I’ll be posting a new vegan, gluten-free bread recipe — so make room in your stomachs!