I don’t know about you, but in our house, breakfast for dinner (or lunch, or whenever) is always a good idea.
Tofu scramble is an especially great dish because it comes together quickly and can clean out your fridge of any lingering veg that needs to be used up.
This recipe is endlessly adaptable – don’t like red bell pepper? Skip it. Love asparagus? Throw it in. No nutritional yeast? Won’t hurt a thing. You can add as much as you want or keep it super simple. Whatever makes you happy!
Basic Tofu Scramble
– 1 lb firm or extra-firm tofu
– 1/2 onion, chopped
– 2-3 garlic cloves, minced
– 1 red bell pepper, diced
– 1-2 big handfuls of fresh spinach, roughly chopped
– 1/2 – 1 tsp turmeric
– 4 tbsp nutritional yeast
– italian seasoning, to taste
– sea salt, to taste
– fresh cracked black pepper, to taste
Heat a large, deep skillet over medium heat.
Add a little cooking spray, the onions, and the the garlic and cook until the onions start to soften. Take the tofu and sort of crumble it through your fingers into the pan. You don’t need to press it first, and don’t stress too much about the size of the pieces. As it cooks, they’ll naturally break up a bit more and you can always chop them up with your spatula.
Add the turmeric (I never actually measure this – I just scatter a light dusting across the all the tofu. Turmeric can have a strong taste, so don’t go too nuts with it!), italian seasoning, salt, and pepper and mix everything together.
Let it cook, stirring frequently, until most of the water has evaporated out of the tofu. Add the bell pepper and cook a few minutes more, until it has released it’s water and everything starts to dry back up. Sometimes I like add a couple splashes of tamari (use less salt if you do this) or water if it starts looking too dry. You want the tofu to have a light golden color and the texture of scrambled eggs – fluffy and not too dry, but not watery and mushy.
Once the tofu is done to your liking, add in the spinach and nutritional yeast, and fold everything together until the spinach starts to wilt. Serve warm. We like to top ours with a little salsa.
Oh, and I had half a bag of organic tater tots in the freezer from making breakfast casserole for new years day brunch, so we baked those up, too. Who doesn’t love tater tots?!