Georgia's Tofu Scramble: A Photo Essay
1 medium onion, diced
1 green pepper, diced
3/4 cup sliced mushrooms
1 small tomato, diced
1 block of firm tofu, lightly squeezed to remove water
1 tbsp Earth Balance margarine
Spices of choice: black salt*, pepper, oregano, turmeric**, garlic powder, chile powder, red pepper flakes, nutritional yeast
*Black salt is a natural salt that contains additional minerals that give an eggy taste. On its own, its taste exactly mimics boiled eggs. Added to a scramble, it adds saltiness as well as a slight egginess.
**Turmeric is necessary here to naturally add yellow coloring to the tofu. Its health benefits make it excellent for other reasons as well.
1. Melt margarine in skillet over medium heat. Saute onions and peppers until onions begin to turn translucent.
2. Add mushrooms and continue to saute, lowering heat slightly if onions are cooking too quickly
(Don't be alarmed if a mushroom accidentally falls into your mouth.)
3. When mushrooms have started to brown, add tomatoes and stir several times, just to get slightly heated.
4. Move veggies to one side, and add tofu block to pan.
5. Break tofu block apart with spoon. Should be in bite size pieces, but left slightly chunky, mimicking texture of scrambled eggs.
6. Add spices in desired quantities to tofu. (I would recommend a couple pinches of each herb or spice listed above.) Stir together with veggies and continue to cook over medium/low heat for five minutes, until spices are incorporated and mixture is heated through but not browned.
7. Serve and enjoy. Makes about 3 large servings. Goes perfectly with breakfast potatoes and vegan-buttered toast.
As with my chili recipe, this tofu scramble is very open to substitutions and changes, depending on what you have on hand. Sometimes I add kalamata olives, minced garlic cloves, or a handful of spinach. Either way, it's a delicious and filling breakfast, and unlike its scrambled egg counterpart, if you have leftovers, you can refrigerate and eat it later, because it tastes just as good reheated. It's also cholesterol free and much lower in saturated fat, so your heart will be just as happy as your tummy!