Turmeric Tofu Scramble!
I still remember the first time I had Tofu Scramble, I was a bit reluctant as eggs (scrambled) were the last thing I cut out during my transition to veganism. I remember being shocked by it's resemblance to scrambled eggs, the taste, and the way it made me feel. Rather than getting brain fog or stomach cramps which is something I frequently experienced whenever I ate an animal product or by-product, I felt energized and nourished. Needless to say, after my first time eating it, I was no longer reluctant. We don't eat tofu scramble often as it takes more time to make than most breakfast goods, but whenever we have some extra time we make it (or pancakes hehe). I like to make mine with a bunch of veggies and spices or beans to create a high-protein meal. Regardless of the beans, non-GMO fermented tofu is high in protein, minerals, and vitamins.
Tofu Scramble Recipe:
What You Need:
1 Packet Sprouted Extra Firm Tofu
1/2 Diced Yellow Onion
1 Crushed Garlic Clove
1/2 Cup Chopped Broccoli Crowns
1/4 Cup Chopped Red Sweet Peppers
1/4 Cup Chopped Orange Sweet Peppers
1/2 Cup Shredded Kale
1 Tbsp Low-Sodium Tamari
1/2 Tbsp Coconut Aminos
2 Tsp Tumeric
1 Tsp Paprika
1/2 Tbsp Cumin
1/4 Tsp Cayenne Pepper
Salt and pepper to taste
1/2 Tbsp Olive Oil
What To Do:
Using a tofu press, remove all water from tofu.
Using your hands, gently rip tofu into pieces and crumble.
In a frying pan, toss in olive oil and caramelize onions.
In a small bowl, mix seasonings, tamari, garlic, and coconut aminos.
Dip tofu into the sauce.
Once the onions are caramelized, turn heat to low and add in tofu.
Let simmer for 5 minutes.
Add in vegetables and pour remaining sauce on top of tofu and veggies.
Let simmer for 15 minutes, stirring occasionally.
Eat alone or make a bowl with all your favourites!