I stood by the stove watching the simmering pot of water, staring at the emerging bubbles. With one hand on my hip, I started tapping my foot furiously against the wood floor. It was a very bad habit of mine, usually a sign of impatience and frustration. I was so lost in thought that I didn’t realize my roommate was peering over my shoulder. She smiled and asked curiously pointing at the pot, “I see you guys making eggs so often, do you like them that much…?”
Yes I do. Seriously the one thing preventing me from going vegan is my undying love for eggs. I blame my dad, it runs in the family. I eat eggs literally everyday and Zoe and I go through 2-3 cartons of eggs per week. You might think I’m crazy. I promise I’m just slightly obsessed 😉
I realized after awhile I needed to find some sort of alternative to just having eggs everyday. Enter: tofu scramble – literally crumbled up tofu seasoned with turmeric, salt, pepper and nutritional yeast (in its most basic form). What I love about scrambled tofu is that it provides another source of protein into my diet. It also provides essential micronutrients like vitamin B12 from the yeast and powerful antioxidants from the turmeric. After tracking my macros for a couple weeks now, I realized that having scrambled tofu would be way more nutritious than just having eggs on its own.
It honestly took awhile to get this right. We’ve been sharing pictures on Instagram for sometime but we wanted to get the proportions of spices perfect. Tofu is very bland on its own so we tweaked it and added miso paste for some added depth of flavor and creaminess. It honestly makes the world of difference. I would not recommend skipping the nutritional yeast here – it adds cheesy flavor and so many amazing nutrients! Which is why a lot of vegans calls it “fairydust”!
For those of you who cannot find miso paste, we have another substitute version for you! The secret is using soft silken tofu to create THAT CLASSIC creamy texture (without cheese or milk!) with some added seasonings!
Seriously it is worth getting all the ingredients. The best thing is you can serve this so many ways! I love this plain on its own, with broccoli and pan fried mushrooms. SO SO GOOD! I also love eating this with corn tortillas and fresh avocado and salsa – that combo is heavenly. It comes together really quick so I usually have this on the weekdays for lunch when I’m running between classes. Minimal clean up, minimal time required and just packed full of nutrients and flavor!
- Firm Tofu (450g)
- ½ tsp turmeric
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp salt, more to taste
- 1⅔ tbsp nutritional yeast
- 2 tsp GF miso paste, dissolved in 2 tbsp water
- Optional: diced tomato, Fresh herbs (chives, coriander, parsley, basil), Spring onions
- Heat a pan oven medium heat. Crumble the tofu between your fingers and transfer to the hot pan.
- Add the spices and mix well. Allow the tofu scramble to cook and crisp up, this will take 5 minutes. (I really look the tofu bits to get a bit crispy)
- When the tofu is cooked through, slightly charred, add in the miso paste mixture. Mix well.
- Cook for another 1-2 minutes to allow the flavors to incorporate. Season to taste.
- Stir in the tomatoes, fresh herbs and spring onions.
- This is best served warm with mushrooms and broccoli for a full brunch OR with corn tortilla, salsa, avocado and fresh coriander!
- Soft Tofu (400-450g)
- ½ tsp turmeric
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt, more to taste
- 2 tbsp nutritional yeast
- Fresh herbs (chives, coriander, parsley, basil), optional
- Heat a pan oven medium heat. Gently add the tofu and using the back of the spatula mash it down.
- Add the spices, seasonings and herbs and mix well.
- Cook until creamy, soft and warmed through!
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