I know tofu scramble is nothing new but this recipe has been making me more happy than I’d like to admit!
Lately, I feel like tofu is one of the only plant proteins that doesn’t hurt my stomach.
Ugh, I’m really living up to that vegan stereotype… LOL. Sorry not sorry.
Aside from tempeh and edamame, tofu leaves me feeling good and doesn’t aggravate my digestion or make me bloated to uncomfortable oblivion, which is what led me to this ‘Tofu Veggie Breakfast Scramble’! Not sure what’s going on, but my stomach feels more sensitive than ever, especially with chickpeas and lentils. It doesn’t matter if they are soaked or sprouted or steamed, they’re not workin for me. Even cauliflower, sweet potatoes and apples (my favorite snack ever..) are not agreeing with me lately. Ugh.
I’ve learned that the more often you eat the same foods, the more likely you are to become sensitive to those foods, which is why it’s important to rotate and not eat the same things everyday. Doing this also rotates the vitamins and minerals unique to each whole food, making sure you get a balance of all essential nutrients.
It wasn’t until Alexandra from @inmybowl started sharing her story and bringing awareness to the fact that any kind of stomach discomfort and/or bloat etc. is not considered “normal”, that I started paying attention to how I really feel after a meal. Since then, I’ve been learning more about FODMAP friendly foods. Before you freak out, I’m NOT doing or strictly following the FODMAP diet whatsoever, I’m just experimenting and learning what foods may be triggers for me at this time and incorporating more foods that are known to be less bothersome, to assess how I feel. Also, Alexandra made a chart of low fodmap vegan options that is super helpful if you’re curious about FODMAP-friendly foods. I’m not going to get into what FODMAP is in this post, but maybe another time.
Side note: Last week, I ordered the Food Sensitivity test from EverlyWell to dive deeper into this issue (let me know if you guys have tried it!) because I’m tired of feeling discomfort after eating and am I’m excited to see if my results reveal any sensitivities! For 10% off your own kit, use this link!
When tofu is properly pressed and seasoned, people go crazy for it. I’ve received countless messages about vegans tricking their significant others into eating a vegan meal by giving them a plate of my oh-so-delicious Vegan Tofu Ricotta Lasagna. The reactions are priceless when they find out it’s vegan lasagna with no meat or cheese! I live for those moments ha.
Tofu done right is a magical plant based treasure. Don’t knock it until you try it and I strongly encourage you to try this breakfast scramble! Consider it a nice change of pace because I’m guilty of making the same foods each and every week, purely out of convenience and I’m sure many of you do the same. Think savory, veggie-filled and golden in color with an egg-like texture that’s also packed with protein. I’ve been spotted adding black beans and salsa to this scramble for a southwestern twist. YUMM.
With a little preparation, you’ll be happy to know it comes together in no time. I do make a biiig batch because Terry eats for 10 people and I like leftovers for quick lunches. So keep that in mind before you try this recipe because it makes enough for 5-7 servings since it calls for two packages of extra-firm tofu.
The perfect complement to tofu scramble? Avocado toast, which brings an amazing balance of crunchy and creamy. Or, I often serve it on toast over spinach, with avocado on the side. Can you say heavenly?! Some people add kala namak which is black salt with an egg-like sulfur taste, but that’s not really my jam… even the smell of eggs make me queasy so I stick to yummy spices and good ole sea salt, but you do you!Print
Tofu Veggie Breakfast Scramble. Vegan and gluten free with anti-inflammatory spices like turmeric, and super fresh flavorful herbs.
- 2 organic 14 oz packages of extra-firm tofu
- 1 tablespoon coconut oil (or ay high-heat oil)
- 1 shallot, finely diced
- 1/2 jalapeño, diced (optional)
- 1 large head of broccoli florets
- 1 cup of chopped white button mushrooms (about 6)
- pinch of sea salt and pepper
- 1 clove minced garlic
- 3 tablespoons nutritional yeast
- 2 teaspoons turmeric
- 2 teaspoons low-sodium tamari (or soy sauce/liquid aminos)
- 1 teaspoon sea salt (or kala namak) and pepper
- 1/2 teaspoon paprika
- 1 tablespoon coconut oil
- 2 cups spinach
- 1/3 cup chopped fresh parsley (very detoxifying!)
- Start with the tofu. First we need to prep it and remove excess water. Drain the package of tofu then cut into 4 or 5 slices. Lay flat over 2 paper towels (or one clean kitchen towel) on top of a baking sheet. Lay 2 more paper towels over the tofu. Place another baking sheet (or heavy flat-bottomed object) on top, plus a fairly heavy book on top of that (because you don’t want the book to get wet!) and set aside for 30-40 minutes. Could also use a tofu press if you have one.
- Meanwhile, you can prep and cook the veggies. Feel free to add in extra/more veggies than the recipe calls for. I usually load up on veggies and use whatever I have on hand! Chop up the shallot, jalapeño, broccoli and mushrooms.
- In a large pan, melt the coconut oil over medium-high heat. Once hot, sauté the onion and jalapeño for about 4 minutes, or until translucent. Stir in the broccoli, mushrooms, sea salt, pepper and garlic. Turn heat down to medium and cover to steam cook the veggies, for about 4-7 minutes or until tender, but not overcooked! You still want the broccoli to be vibrant in color. Turn off heat and transfer veggie mixture to a bowl, then set aside.
- After the tofu has been pressed, start to crumble it in a large bowl with your hands then mix in the spices – nutritional yeast, turmeric, tamari, sea salt, pepper and paprika. Mix until well combined and the spices are evenly dispersed on the crumbled tofu.
- In the same pan, melt more coconut oil over medium-high heat and add the crumbled tofu, stirring occasionally. Cook 5-10 minutes. You will notice the golden color getting deeper. Then stir in the veggie mixture, the spinach and the parsley and remove from heat.
- Serve on toast with avocado and/or salsa on the side. Store leftovers in refrigerator.