When I became vegan last year I was afraid I wouldn't be able to give up a traditional breakfast. I loved my eggs! But Lauren soon made me realize that tofu wasn't as bland and boring as everyone makes it seem. I don't miss a thing now, however, since I've been vegan I've also had my fair share of terrible tofu scrambles at many restaurants throughout my travels. I honestly prefer making breakfast or brunch at home together because it's just better. So it's time we share our recipe for a basic tofu scramble (and home fries. Let's brunch!
ingredients (makes 2 large or 4 small servings):
1 block firm tofu (14 oz)
1 minced shallot
1 tsp coconut oil
2 tbsp nutritional yeast
1/2 tsp turmeric
1/2 tsp paprika
1/4 tsp sea salt
1/4 C non-dairy milk
1-2 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. In a non-stick pan heated to medium, add coconut oil and fry shallot for about 1 minute until soft. Next crumble the tofu by hand into small pieces into the frying pan. Heat and fry together for another 2-3 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. Then you're going to reconstitute the scramble with almond milk and cook for another 2 minutes. During these last couple of minutes add ground pepper and green onion if you like.
tip: for a more layered tofu scramble you can add any veggies you like to the mix - 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.
3 C cubed yellow or red russet potatoes
3 garlic cloves, minced
2 tbsp grapeseed oil
1 1/2 tsp rosemary, chopped
1/2 tsp sea salt
ground pepper to taste
Parboil your cubed potatoes, drain, and set aside. In a non-stick pan heat up the grapeseed oil on medium and fry your garlic for 1 minute until fragrant and soft. Add the potatoes to the pan with sea salt and cook for approx. 10-12 minutes, tossing them every so often to get all the sides browned up. Add chopped rosemary and ground pepper and fry for another 5-6 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 5-6 minutes of frying if the potatoes are starting to stick to the pan.
tip: for parmesan crusted garlic rosemary potatoes I like to add 1 tsp of GO Veggie! parmesan topping to the pan during the last minute of cooking time. It's extra tasty!