Are you looking for something new to make for brunch this weekend? Try this scramble on for size. With the right method and seasonings, this dish will mock scrambled eggs.
This is one of those recipes that is super versatile too. It’s great for those days when you want to use up some leftover produce odds and ends from the previous week. Add or omit cheese to make this a vegan dish. Wrap in a flour tortilla for an easy breakfast burrito. Serve with breakfast potatoes for a heartier meal. Experiment with different vegetable combinations.
1 cup diced vegetables (I used broccoli, spinach, mushrooms and tomatoes)
1 block tofu, drained and pressed
2 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon soy sauce
Freshly ground black pepper, to taste
Crushed red pepper flakes, to taste
Shredded mozzarella, Parmesan or feta (or nutritional yeast)
Dash of turmeric, optional (this will make your tofu look more like real eggs)
Using either your hands or a fork, crumble the pressed tofu.
Sautee onion, vegetables and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed.
Serve as is, wrapped in a flour tortilla, or on top of a pile of breakfast potatoes.
Nutritional information based on a recipe that does not include dairy or potatoes.