Tofu scramble is the creme de la creme of vegan cuisine: it’s tasty, hearty, and a protein-packed way to start the day (sorry not sorry for using lame, infomercial style catch phrases).
Unfortunately, tofu scramble, like many tofu based dishes, often lacks umph – being subjugated to bland, textureless mush. Which is a darn shame, because I’m convinced that if everyone got a taste of this tofu, they wouldn’t think twice about eating plant-based meals more often.
In this scramble, tofu, onions, and mushrooms are caramelized to golden, brown, deliciousness, then folded in with a creamy, sharp, roux based sauce, seasoned with tumeric, garlic, dijon mustard, and cheezy nutritional yeast. A handful of baby greens, added in the final few minutes of cooking, and a sprinkle of cilantro lighten up the mood with a fresh attitude.
If the idea of a wet tofu scramble doesn’t instantly make your mouth water, contemplate the mouth feel of cheesy scrambled eggs for a second. That’s what we’ve got goin’ on here.
Adapted from the crowd pleasing recipe by Shannon Martinez of Smith and Daughters, this breakfast is an easy way to make your friends believe you’re a world class chef, when in actuality, it only required 45 minutes and a few basic skills to create. After all, being a pro is merely giving the facade of being a pro.
Saucy Tofu Scramble
Tofu dressed in disguise as cheesy, scrambled eggs.
- 1 package (14 oz) extra firm tofu, drained
- 1/2 a white or yellow onion, diced
- 4 oz white mushrooms, sliced
- One handful of baby greens (I used baby spinach and baby kale)
- 1/4 c nutritional yeast, divided
- 1 cup dairy-free milk (I used rice milk)
- 1 tbs vegan butter
- 1 tbs potato starch*
- 1/2 tsp dijon mustard
- 1/4 tsp powdered tumeric
- 1/4 tsp garlic powder
- Salt to taste
- Grapeseed or olive oil for frying
- For the sauce, melt vegan butter in a small saucepan over medium high heat. Add potato starch, turmeric, garlic powder, a heavy pinch of salt, and stir continuously for 2 minutes.
- Stirring often, mix in the milk, dijon mustard, 2 tbs of nutritional yeast and bring to a boil. Once a boil is achieved, reduce heat to medium low and let the sauce thicken, stirring every so often.
- For the tofu, squeeze out the excess moisture using a thicket of paper towels, a tea towel, or your bare hands. Crumble the tofu and set aside.
- Heat a large skillet over medium-high heat. Once hot, add enough oil to cover the bottom of the pan, followed by the onion, mushrooms, and a heavy pinch of salt.
- Once the vegetables begin to soften and brown around the edges, add the tofu, another sprinkling of salt, and an additional tablespoon of oil.
- Stir throughly and let sit, undisturbed, for 5 minutes or until the tofu begins to brown and form a nice crust on its bottom side.
- Add baby greens, the remainder of nutritional yeast (2 tbs), and mix in. Let sit undisturbed for another 5 minutes or until golden, brown, and delicious.
- Once the tofu is browned to your liking, pour the sauce into the tofu, reserving some sauce in case you prefer a drier scramble.
- Taste and adjust seasoning to your preference, adding more salt or sauce if needed.
- Serve in bowls, topped with chopped cilantro & red pepper flakes if you’re feeling spicy.
*In place of potato starch, you can use corn starch, tapioca starch, or all purpose flour if you ain’t about that gluten-free life.