If you don’t want to give up salty, fatty, hearty breakfasts on a plant-based diet, you don’t have to. No, it isn’t much healthier to eat like this on a regular basis even if you are vegan, but my point is that it is still possible to splurge. Even when you do, there is considerably less saturated fat and zero cholesterol, so there is less guilt involved in the splurge. Does this taste exactly like eggs? No, not exactly. I’m never one to bullshit about vegetarian food tasting exactly the same as the real thing, but…
It is still delicious. And though I’m up front about the fact that no one should expect plant-based substitutes to taste like their animal equivalents, there are two things that tofu mimics very well: ricotta cheese and scrambled eggs. The consistency of tofu is just right for both, and seasoned well enough, it is very, very close to the original.
You can vary this scramble however you wish (many vegetables can be subbed or added, or you can leave out the mushrooms if you don’t like them, etc.). It would also go well with my vegan biscuits and gravy, vegan blueberry muffins, or even just some fruit.
*This recipe serves 4. Enjoy!
2 tbsp extra virgin olive oil
1 medium-sized yellow or white onion, sliced
2-3 cloves garlic, minced
1 bell pepper, sliced (I prefer red, but was out and had to use yellow in the photo above; green works as well, though I personally don’t care for green peppers.)
250 grams (8 oz.) of button or crimini mushrooms, sliced (This is usually the weight of the standard packages sold in the supermarket.)
1 block of extra-firm tofu (In the US, I am referring to the standard 14 oz. block. In europe, that comes to 400 grams.)
*Make absolutely sure it is extra firm tofu, as the silken variety is nasty and should not be consumed by anyone.
1 tsp turmeric (This is for the scrambled egg color only; turmeric also has a lot of health benefits. It is not going to make this taste like curry. So just shut up and do it.)
OPTIONAL: 2 tbsp nutritional yeast (I really like it and think it gives a savory, cheesy flavor, but if you don’t care for it or can’t find it, leave it out.)
salt and pepper to taste
*Press the water out of the tofu. Gently squeezing it over the sink or pressing a paper towel into it on all sides should do the trick. You want it to be relatively dry.
*Heat oil in medium-sized skillet over medium high heat.
*Add onions and cook to translucent, 4-5 minutes.
*Add peppers and mushrooms, cook until tender, another 5-7 minutes (onions will start to brown, which is what you want).
*Add the garlic and cook an additional minute until fragrant.
*Crumble the tofu into the pan and add the turmeric, salt and pepper (and nutritional yeast if you’re using it).
*Thoroughly mix everything and cook until tofu is browned, about 5-7 minutes.