When I first became a vegan, I ate tofu scrambles like they were going out of style, especially when I went out to eat. I really didn't know any differently, and it seemed that all my favorite restaurants offered this as the only vegan option.
After a while, I (obviously) got burned out on the infamous scramble, and for over a year and a half or so I completely stopped eating them. For breakfast, I stuck to eating oatmeal or fresh fruit or soy yogurt with fruit, depending on my mood.
However, I've slowly but surely been adding tofu scrambles back into my life. Vita Cafe, near my house, makes an amazing Italian one with pesto that I'm addicted to. And I had a pretty great one on my recent vacation up in Vancouver, BC at The Templeton.
But the one I made this morning was effing delicious. It could have to do with the fact that I made it, or it was really inexpensive, or all the ingredients were fresh and local, but really, I think it was just a case of the food gods smiling down on me.
I served the scramble with tempeh bacon, using a recipe out of Vegan Brunch. I sliced quite a bit of tempeh a while ago and now keep it in a marinade in the fridge, just waiting for any time I might have a bacon hankering. It's really convenient and easy that way.
|In a word: Delicious.|
1/2 T. olive oil
1/3 c. tofu, cut in half, then in half again
1 small yukon gold potato, diced into 1" cubes
2 white mushrooms, sliced
3 stalks broccolini, cut into thirds
seasonings (I sprinkled on sea salt, cayenne pepper, curry powder, tumeric, and granulated onion)
- Heat oil in pan. Add tofu and potatoes. Stir around and cook until crispy.
- Add mushrooms and broccolini. Stir in seasonings. Cook a bit longer.
- If you need to, add a bit of water to cook the food faster. Don't add TOO much, or the tofu will become soft.
- Serve hot (I like to eat mine with ketchup).