Scrambled Eggless Eggs with Veggies
Poor, poor tofu. It gets such a bad rap. And, I will admit, a lot of the things people do with tofu are downright scary.
I avoided tofu for awhile when I started eating veg, because (like many other people) it scared me. A lot.
I would buy a package of it at the store, and then it would just sit in my fridge. For weeks. Until it finally had expired and I would be forced to throw it out.
But then, something amazing happened!
I learned how to cook it. *Proud smile*
Here's a secret: You can, too.
Tofu breakfast scramble is my second-favorite way to eat it. My first is fried tofu with peanut dipping sauce. But, I didn’t have that for breakfast, so we’re going with good old #2 instead.
I’m going to tell you step-by-step how to make a tofu scramble. And here’s the thing…more imporantant to me than being (95%) vegetarian, I am a FOODIE. I love food. Seriously. I think I dream about it. My point is, I am not going to EVER tell you to make or eat something that is not first and foremost delicious, full of flavor, and absolutely awesome. I pretty much live for eating food, and I hope my readers do the same. So, without further ado (drumroll, please!)…
Scrambled Eggless Eggs
I definitely stole this recipe from the wonderful cookbook, How It All Vegan. If you find a copy, buy it. These girls know what they’re doing.
Here’s what you’re gonna need to make the scramble:
1/2 medium onion, chopped
3 cloves garlic, minced
splash of olive oil
1 pkg firm or extra firm tofu, crumbled (look for it in your store’s produce section)
1/2 tsp turmeric (turns the tofu a nice yellow color – don’t freak and give up if you don’t have it)
1/8 tsp cumin (adds a lot of flavor! Buy it. Use other spices you have&like if you don’t have it yet.)
2 tbsp Bragg’s Liquid Aminos (these add amino acids, protein, and flavor. You could try doing without but I highly recommend buying this stuff. Look for it in your natural foods section. If you don’t have this time around, try a little bit of soy sauce for flavor).
(Note: I cut the recipe in half and it was just a little more than enough for one for breakfast).
To start, add the onions and garlic to the olive oil in a pan over medium heat. Saute until the onions are translucent. This smell makes me so happy…
Take the tofu and crumble it into a bowl. This is the fun part. You basically just squish it through your fingers into the bowl. There may be water on the bottom – don’t worry about that now.
Add the crumbled tofu, turmeric, cumin, and Braggs to the onions and garlic. Saute on high heat for 5-10 minutes until the tofu is lightly seared on one side (I usually stir it a few times). Stir and simmer on medium heat for 5-10 minutes until moisture has evaporated.
Voila! Delicious tofu scramble! Add sauteed veggies of your choice (I did artichokes, spinach, and peppers).
DISCLAIMER: Scrambled tofu is not scrambled eggs. It will not look like eggs, or taste like eggs. It tastes like its own thing. Don’t make these expecting an exact egg replacement. You’ll be disapointed.
One more thing – nutrition stuff. If you’re still not convinced about switching out eggs for tofu from time to time, check out the numbers below. I don’t usually get into nutritional stuff, but this was so extreme I felt the need to share it:
1/2 cup egg | 1/2 cup tofu
183 calories | 88 calories
13g fat | 5g fat
16% calcium | 25% calcium
128% cholesterol | 0% cholesterol
13% sodium | 1% sodium
I love eating off of this plate that my friend Laura gave me for my bridal shower. It has the names of different meats written in French…*snicker*. I have the best friends EVAH.
Come join me on Facebook or Twitter! If you enjoyed this post, make sure you subscribe to my RSS feed!