When I went vegan, I was initially worried about giving up eggs and cheese since these were my go-to foods. They were both easier than I anticipated! Since perfecting a tofu scramble, I’ve realized eggs are incredibly easy to substitute. Tofu is a huge staple in the hot for food kitchen, and I’m out to prove it is anything but bland and boring. Mind you, I’ve had my fair share of terrible tofu scrambles at many restaurants throughout my travels. I would always opt for making my own breakfast or brunch at home and I hope you use this recipe to expand your own brekky dreams!
the perfect tofu scramble
A tofu scramble seems like a no brainer, but nobody got it right until now! Let's brunch!
- 1 x 14 oz brick firm tofu
- 1 shallot, minced
- 1 tsp coconut oil (or vegetable oil)
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp sea salt
- 1/4 C nondairy milk
- 1 to 2 tbsp chopped green onion (optional)
- ground pepper, to taste
Rinse and drain the water from the package of tofu. Pat the brick of tofu with a paper towel to absorb any excess water.
Add coconut oil to a nonstick pan or cast iron skillet over medium heat and fry shallot for about 1 minute, until soft.
Crumble the tofu by hand into small pieces into the frying pan. Heat and fry together for another 2 to 3 minutes, then start adding in the spices, sea salt, and nutritional yeast. Cook for another 4 minutes until most of the liquid is absorbed and you're starting to see some browning on the tofu.
Add nondairy milk and cook for another 2 minutes. During these last couple of minutes add ground pepper and green onion if you like.
hot tip: for a more layered tofu scramble you can add any veggies you like to the mix. Try finely chopped kale, mushrooms, cherry tomatoes or zucchini. It's a great way to use up left overs as well! If you're adding mushrooms or zucchini cook them in the pan with the shallots because they take longer, and leave kale and tomatoes closer to the end.
No breakfast is complete without home fries! Here’s my recipe for awesome garlic rosemary breakfast potatoes. You can make it a perfect trio by whipping up a quick smoothie, too!
garlic rosemary breakfast potatoes
You gotta have crispy potatoes at breakfast, or it just isn't complete!
- 3 C cubed yellow or red russet potatoes (skin on)
- 3 garlic cloves, minced
- 2 tbsp vegetable oil
- 1 1/2 tsp fresh rosemary, finely chopped
- 1/2 tsp sea salt
- ground pepper, to taste
Bring a pot of cold water with the cubed potatoes to a boil. Cook until just half cooked or parboiled. Drain the potatoes from the water and set aside.
Add vegetable oil to a cast iron skillet or nonstick pan over medium heat and fry minced garlic for 1 minute until fragrant and soft.
Add the potatoes to the pan with sea salt and cook for approximately 10 to 12 minutes, tossing them every so often to get all the sides browned.
Add chopped rosemary and ground pepper and fry for another 5 to 6 minutes. Cooking time may vary slightly but you're trying to achieve a crisp brown outside and soft cooked inside. You might need to add another teaspoon of oil during the last 5 to 6 minutes of frying if the potatoes are starting to stick to the pan.
hot tip: for parmesan crusted garlic rosemary potatoes I like to add 1 teaspoon of a vegan parmesan topping to the pan during the last minute of cooking time. It's extra tasty!