This tofu scramble is a delicious savory vegan breakfast, made with spiced tofu, kale and crispy potatoes. Delicious on it’s own or stuffed in a tortilla!
As I’m sure I’ve mentioned before, I was never into eggs. A lot of people think that this means I’m also not a “breakfast person.” So not true! Breakfast is my favorite! Of course, once you eliminate eggs from a vegetarian breakfast, it may appear that your only remaining options are of the sweet, batter originating variety. Also not true. Tofu scramble is my absolute favorite savory, protein rich, vegetarian breakfast. It’s so good that you will want to eat it for lunch and dinner too.
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 recipe includes nutritional yeast. 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.
This post originally published on Connoisseurus Veg on March 28, 2013.
- 2 tbsp. vegetable oil
- 2 red potatoes, diced into about 1/2 inch pieces
- 1 medium onion chopped
- 3 cloves of garlic minced
- 1 package (about 14 oz.) firm or extra firm tofu, drained and patted dry
- about 1/2 cup of crumbled veggie sausage or chopped links, optional
- 2 cups sliced kale
- 2 tbsp. nutritional yeast flakes
- 1 tbsp. ground cumin
- 1 1/2 tsp. turmeric
- 2 tbsp. soy sauce
- 1 tbsp. hot sauce, Cholula works well
- 1 green bell pepper diced
- black pepper
- kala namak optional, gives it an eggy flavor
Optional, for Serving
- English muffin
- cheese Daiya pepperjack works nice
- hot sauce
- Coat the bottom of a large skillet with oil and place over medium heat.
- Add potatoes and cook until they begin to brown, about ten minutes, flipping occasionally frequently.
- Add onion and continue to sauté for about another two minutes, until onion begins to soften, then add garlic and cook until fragrant, about another thirty seconds.
- Break tofu into bite-sized chunks and add to skillet, followed by kale, veggie sausage if using, 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. Remove from heat and season with black pepper and optionally spinkle with some kala namak.
- 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.
Nutrition information does not include vegan sausage.