I have never liked chicken eggs. Not once. Those slimy, gooey, bubbly things some people call breakfast are just not for me. I used to eat them along with everyone else and pretended to enjoy them, while really hiding them under my leftover toast.
Gone are the days of eating what I don’t want to eat! I have one friend who said if she went vegan, the hardest thing for her to give up would be eggs. I simply do not understand this. They’re gross!! But you know what’s not gross, tofu. Shhhhh…. I can hear the rants coming from anti tofu-ers all over the world.
Hear me out, tofu is a bean. Yep. Why people have such aversion to tofu, but not to chickpeas, or kidney beans, or whatever kind of bean they like is beyond me. It’s just a lovely product that can be flavoured and loved to become all sorts of fabulous textures and flavours.
I admit I have had some pretty lousy tofu in my day. Even made by me (hey, I gotta learn somehow). When it’s done right, it really can be damn tasty.
A tofu scramble is a classic hearty vegan breakfast, but the tofu scrambles I’ve had that are good is unfortunately low.
Common mistake #1: no seasoning! Common mistake #2: too much salt. (A problem I see a lot when non-vegans try to make a vegan dish). Common mistake #3:
Common mistake #2: too much salt. (A problem I see a lot when non-vegans try to make a vegan dish).
Common mistake #3: An odd mixture of veggies. Hello, dripping with soy sauce bok choy tofu scramble at the restaurant down the street: I’m looking at you.
So what makes a good tofu scramble?
- A lovely spice mixture.
- Hearty veggies that add texture and flavour.
- The right tofu texture. And with that, I present to you, my favourite tofu scramble.
Full of flavour without being full of salt, lots of texture with red peppers, mushrooms, and black beans, and hearty enough to fill even the hungriest of muscle covered vegan dudes. What? Sound like an oxymoron? Then check out these guys. Don’t forget this guy, who is 75 years old in the last photo! Ok, maybe that’s a bit much to handle before breakfast… sorry about that. On to scramble!
I like to use extra firm silken tofu for my scrambles. I know, that sounds like a ridiculous concept, but it’s true! I didn’t make it up! (See photo evidence).
It’s actually found in a shelf stable box. Most grocery stores have it. In one grocery store, it’s in the Asian section, in the other store, it’s next to the gluten free pastas (?)
It’s handy because you can buy a bunch of boxes and always have it on hand for tofu scramble emergencies… or you know, just breakfast. What I really like about it is the texture. It’s very smooth and silky, while still having lots of body. If you can’t find this type of tofu, or just want to use up the tofu you already have, use a regular firm tofu instead.
Another key to this recipe is black salt.
The most disappointing thing about black salt is that it isn’t black. It’s pink. No, this isn’t the same as Himalayan salt. You can find this salt in Indian grocery stores or online here. Why bother? Just taste it, and you will discover it tastes just like eggs. I use it in dishes that I want to get that egg-y smell and flavour. OR if you don’t like the the taste of eggs (like me), you can just use regular salt.
Ok now let’s get rolling. First, toss all the spice mix ingredients into a bowl and give a little stir.
Bonus tip: You can double, triple, quadruple, or whatever you like this spice recipe and save some for later so your next scramble will be even breezier… or cheesier.
Roughly chop the red pepper, onions, garlic, and mushrooms. I like to leave things a bit chunky so there is lots of body and texture.
Drain and rinse the black beans. Rinse those beans well! The last thing you want to add to your scramble is slimy bean water.
Place a pan over medium-high heat and add the olive oil. When hot, add the onions, peppers, and mushrooms and sauté for about 8 minutes until everything just starts to brown. Add the garlic and sauté for 2 more minutes.
Now add the tofu blocks and smash them apart with your spoon. Don’t mash it to death, you want some nice scramble chunks in there. If you are using a different type of tofu you might have to break it apart with your hands.
Add the spice mix, and black beans and stir everything up. Heat through for about another 8 minutes. Then you’re done! Serve with toast, some avocado, or however you would like your scramble.
- For the Spice Mix:
- 2 Tablespoons Nutritional Yeast
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Black Salt (or regular salt)
- ¾ teaspoons Tumeric
- ¼ teaspoon Garlic Powder
- For the Tofu Scramble:
- 1 Tablespoon Olive Oil
- 1½ Cups of Mushrooms of Choice, sliced
- 1 Red Pepper, chopped
- ½ Medium White Onion, chopped
- 2 Cloves of Garlic, minced
- 2 12.3oz Boxes of Extra-Firm Silken Tofu or Firm Tofu
- 1 19oz / 540ml Can Black Beans (about 2 cups), drained and rinsed
- Add all of the spice mix ingredients into a bowl and stir to combine.
- Place a large pan over medium-high heat and add the olive oil. When hot, add the mushrooms, peppers, onion, and garlic and sauté for about 8 minutes until everything just starts to brown.
- Now add the tofu blocks and break it apart with your spoon until you get a nice scramble texture with lots of chunks.
- Add the spice mix, and black beans and stir everything up. Heat through for about another 8 minutes. Then you're done! Serve with toast, some avocado, or however you would like your scramble.
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