This tofu scramble is a delicious savory vegan breakfast with turmeric seasoned tofu, kale and hash brown potatoes.
In this recipe, the light crumbly texture of the tofu mimics that of scrambled eggs and the turmeric mimics the yellow eggy color. As I write this, I recognize that what I’m saying may seem nonsensical, given that I just told you how I do not like eggs. It doesn’t make sense to me either. I like this. Don’t like eggs. People who eat this tell me it tastes like eggs, but whatever it is about eggs that turns me off (the smell, something subtle about the texture maybe?), it is not to be found in this dish. Bottom line: if you like eggs, eat this – it tastes like them. If you don’t like eggs, eat this – it doesn’t taste like them.
This is a pretty versatile dish. You’ll find lots of similar recipes online, and all are very easily adaptable to include your favorite flavors/veggies/toppings/condiments. My version originated here. I’ve modified the seasonings a bit, and added some kale for texture and switched out the regular old potato for a couple of red ones. I also added some avocado and scallions as toppers.
This recipe includes nutritional yeast as well. You may have seen this ingredient casually thrown into some of my other recipes as an option. In this recipe I strongly suggest you include it. Nutritional yeast is actually deactivated yeast. While this may not sound too appetizing, it actually packs a lot of savory flavor, and is fantastic for adding a cheesy, nutty flavor to recipes, while at the same time upping protein content. A must have for vegans, and particularly useful in making vegan cheeses or cheese based dishes, you can purchase this stuff in most health food stores or online.
I enjoy this scramble most when wrapped up in tortilla to create a breakfast burrito. You could also pile it up on some toast or an English muffin, or just heap it up right on the plate. An excellent condiment for this dish is a mixture of about 50% ketchup and 50% sriracha.
- 2 tbsp. vegetable oil
- 2 red potatoes, diced into about ½ inch pieces
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 package (about 14 oz.) firm or extra firm tofu
- about ½ cup of crumbled veggie sausage or chopped links (Gimme Lean works well), heated in microwave or on stove top
- 2 cups sliced kale
- 2 tbsp. nutritional yeast flakes
- 1 tbsp. ground cumin
- 1½ tbsp. turmeric
- 2 tbsp. soy sauce
- 1 tbsp. hot sauce (Cholula works well)
- 1 green bell pepper, diced
- English muffin
- cheese (Daiya pepperjack works nice)
- hot sauce
- Start by draining and pressing your tofu. You can do this by wrapping it in a couple of paper towels, followed by a dish towel, and placing a nice flat weighted object on top, such as a heavy cookbook or a cutting board with some jars or cans on top. Allow to sit for about ten or fifteen minutes.
- Meanwhile, heat oil in a large skillet over medium heat.
- Add potatoes and cook until they begin to brown, about ten minutes, stirring frequently.
- Add onion and continue to sautee for about another two minutes, until onion begins to soften, then add garlic and cook until fragrant, about another thirty seconds.
- Crumble tofu and add to skillet, followed by kale, veggie sausage, nutritional yeast, spices, soy sauce and hot sauce.
- Continue cooking and flipping about another five minutes.
- Finally, add bell pepper, cook about another two minutes, so pepper is hot but still crispy. Scoop onto plate, toast or a warm tortilla for a breakfast burrito.
- Top with scallions, shredded cheese, ketchup, hot sauce, ketchup mixed with hot sauce, avocado, or whatever else you think might be delish.