From the authors, Gina and Jeremy: One of our all-time favorite, plant-based breakfasts is a universally accepted go-to: the tofu scramble. You could make this every morning for a week and come up with slight variations that change the entire dining experience; everyone has their tried and true ingredient combos.
We often make this scramble after having had polenta the night before; our recipe from last week provides enough of a surplus to use for a scramble and actually gives the dish a moist, textured consistency similar to scrambled eggs.
Also, the veggies suggested here are absolutely interchangeable with anything you like, and a way to lower the cost is to hunt through discounted and sale veggies at your local market, which are often perfectly ripe and ready to cook right away.
This version of the tofu scramble is simply a favorite of ours, highly recommended after hundreds and hundreds of trial brunches. Perhaps it’ll become a favorite of yours. Enjoy!
Breakfast or Lunch
From Plant-Based on a Budget: This Tofu Scramble makes for the perfect breakfast for the day after you had some polenta for dinner! The polenta gives the mix a very close resemblance to scrambled eggs while using only whole foods plant-based ingredients. Brilliant!
Like with any tofu scramble recipes, you can add any of your favorite veggies to increase the nutritional value of this simple but delicious dish! You could add some chopped kale or spinach, diced peppers or mushrooms, some leftover roasted pumpkin, or sweet potatoes. Don’t think this scramble would only work as a breakfast option, it makes for an incredibly quick lunch as well. Get creative and customize your Tofu Scramble however you like, the sky is the limit!
In a large frying pan, cook the onions and garlic in most of the cooking oil for a few minutes.
Crumble the tofu using your fingers into the pan and stir up.
If you are using polenta (it really makes it wet, like scrambled eggs, but we only use this recipe when we have leftover polenta) add this in and stir the mixture.
Next, add the margarine, let it melt, and stir so that it is coating the tofu crumbles. Add in the turmeric and nutritional yeast (optional) and once again stir.
Add in most of your veggies. If you are using veggies that cook longer such as broccoli, carrots, or potatoes you want to let them cook for about 10 minutes before adding in veggies that cook fast including mushrooms, kale, spinach, and tomatoes. You should cook the whole mixture for about 15 minutes.
Turn off the heat and let it stand for a few minutes before serving.