Tofu Breakfast Scramble

I used to eat eggs all the time. Never for breakfast though. Brett and I would always eat them for an easy lunch or for dinner when I didn't want to cook. He's quite the egg man and can cook a superb over-medium egg, perfect for an egg sandwich on toast with some black pepper and dijon mustard. But...now that I'm vegan I obviously haven't had eggs in a few months. I haven't really miss them, but once I had this tofu scramble I was reminded of how much I missed a good ol' egg sandwich and was so excited that I can now eat something that looks practically the same and tastes great too. Seriously, these pictures will play tricks on your mind. Try this out! It's awesome.  

(Scroll to the bottom for the complete recipe!)  

Start by pressing your tofu. Open the package, drain the water and place the block of tofu on a paper towel lined plate. Place another paper towel on top and then place something heavy like a pot or book on top of the towel. Allow the heavy object to press out the moisture from your tofu block so that it becomes more dense. It's best if you can allow the water to drain for about a half hour. If you can plan ahead, then the rest of this recipe can be completed really quickly.  

 In a saute pan, saute the onion and garlic until the onion is soft, but not brown, about 5 minutes.  

Add the soy sauce and seasonings to the onion and stir to combine. Let the onion and spices cook 1-2 more minutes.  

Then take your pressed tofu block and, using your hands, crumble it into the pan and stir it so that the onions and spices coat the tofu.  

Let the tofu cook a few minutes and then add the nutritional yeast and salt and pepper to taste. Allow the nutritional yeast to combine with the tofu.

Eat by itself or make a yummy "egg" sandwich!    

Tofu Breakfast Scramble

(Makes 4 serving)      

Ingredients:  

· 12-16 oz. extra firm tofu

· ½ medium onion, chopped

· ½ tablespoon soy sauce

· 1 tablespoon minced garlic (1-2 cloves)

· ½ teaspoon thyme

· ½ teaspoon tumeric

· ½ teaspoon paprika

· ¼ cup nutritional yeast

· Salt and pepper to taste     

Directions:  

1. Start by pressing your tofu. Open the package, drain the water and place the block of tofu on a paper towel lined plate. Place another paper towel on top and then place something heavy like a pot or book on top of the towel. Allow the heavy object to press out the moisture from your tofu block so that it becomes more dense. It's best if you can allow the water to drain for about a half hour. If you can plan ahead, then the rest of this recipe can be completed really quickly.

2. In a sauté pan, sauté the onion and garlic until the onion is soft, but not brown: about 5 minutes.

3. Add the soy sauce and spices to the onion and stir to combine. Let the onion and spices cook 1-2 more minutes

4. Using your hands, crumble the pressed tofu block into the pan and stir it so that the onions and spices coat the tofu.

5. Let the tofu cook a few minutes and then add the nutritional yeast and salt and pepper to taste. Allow the nutritional yeast to combine with the tofu.

6. Eat by itself or make a yummy "egg" sandwich!    

Notes: Adapted from here.  

Nutrition: Cals: 110; Fat: 4.3g; Carbs: 4g; Fiber: 2.25g; Sugars: 0.3g; Protein: 10.7g

Eat Consciously,     

Faith