Tofu Scramble

Many years ago, when someone mentioned tofu, it was automatically associated with Tofu Scramble. That is how humble tofu entered the western vegan diet. Everyone viewed it as an egg alternative to make excellent scrambles, and there are endless possibilities for a scramble. Tofu scramble makes a delicious breakfast on any given day. Rich with Nutrients and easy to make, it sure is the mother of all tofu dishes. Here is a very flavourful tofu scramble from our kitchen!

Ingredients:

1 Block GC Firm Tofu (crumbled)

1/2 Red onion (diced)

1 Cup Spinach Leaves

1/2 Zucchini (Chopped)

1 Stick Celery (Chopped)

1 Red Bell Pepper (Diced)

2 Green Onion Stalks (Chopped)

1 Tbsp Black Salt (Kalanamak)

1 Tsp Himalayan Pink Salt

1 Tsp Turmeric Powder

1 Tsp Paprika Powder

1/2 Tsp Black Pepper Powder

2 Tsp Garlic Paste (or minced)

1/2 Stick of any Vegan Butter (we used Melt)

A splash of Soy Milk 

1. In a heavy bottom skillet, heat the vegan butter. 
2. Add red onion and celery, sauté until aromatic and translucent. 
3. Add the spices and sauté for 1 min.
4. Then add the vegetables to the skillet.
5. Roast them well until cooked.
6. Add the crumbled tofu, green onion and black salt.
7. Sauté well for 10 minutes. 
8. When the tofu sticks to the skillet, splash some soy milk to deglaze the pan. 
9. Switch off the heat after 10 more minutes. 
10. Let sit for a while, and serve with roasted potatoes.

Side: Oven Roasted Potatoes

2 big yellow Potatoes (cut into cubes)

4 tbsp Olive Oil

2 Tsp Dried Italian Herbs

2 Tsp Salt

1 Tsp Garlic Powder

1 Tsp Turmeric Powder

1/2 Tsp Black Pepper Powder

1. Cut up two big yellow potatoes in a large mixing bowl.
2. Add all other ingredients and toss them well.
3. Place on a lined baking sheet and bake at 400 F for 20 mins or until golden brown and crispy.

Who doesn’t enjoy a tasty, warm breakfast? Tofu Scrambles are less resource intensive, easy to master and convenient for meal prep. Try our Green Cuisine Organic Tofu to make a tasty scramble today!