Most days of the week I’m making breakfast as quickly as possible and flying out the door to work. I’ll make a big bowl of oatmeal, smoothies, or a meal replacement shake that I can drink in the car. Pretty much anything that I can make and eat in 20 minutes or less is fair game. The weekends are usually the only time I can take the time to make a proper breakfast and enjoy eating it.
This is my favorite tofu scramble recipe. Marinating the tofu beforehand allows it to absorb a lot of flavor well before it’s cooking in the pan. Nutritional yeast and turmeric are the two secret ingredients that really make this recipe. The first adds a cheesy and nutty flavor while the latter gives it its rich yellow color that’s reminiscent of scramble eggs.
Start by mixing the ingredients for the marinade in a large bowl. Press the tofu but don’t go crazy trying to get all the water out. I actually like having some liquid left as it helps incorporate the marinade and will eventually cook off in the pan. Break tofu up into large pieces and add to the bowl, mix together with marinade, and set aside.
Begin working on the potatoes so they’re in the oven baking while the scramble is cooking on the stove top. Wash the potatoes and assemble in an oven safe baking dish. Sprinkle with olive oil and seasonings and move them around in the dish to evenly distribute ingredients. Bake in oven for 30-40 minutes at 375º until potatoes are cooked through. I like to periodically give them a good shake so that they’re evenly baked on all sides.
Cook tofu mixture in a pan at medium-high heat for about 10 minutes or until the tofu begins to brown then set aside. While this is cooking, gather and cut your vegetables. In another pan (I used the same one) add olive oil and onions and cook until they begin to turn translucent and lightly brown. Add in remaining vegetables, additional nutritional yeast and liquid aminos to taste. Cook until vegetables reach desired consistency. Serve with fingerling potatoes and any other sides you desire.
- 1-2lbs fingerling potatoes
- 2 tbsp. olive oil
- 1 tsp. Italian seasoning
- 1 tsp. fresh rosemary, chopped
- 1/2 tsp. salt
- 1. Preheat oven to 375º.
- 2. Wash potatoes and arrange in an oven safe baking dish.
- 3. Add oil, Italian seasoning, rosemary, and salt to potatoes and mix to evenly coat potatoes.
- 4. Roast in oven for 40 minutes or until potatoes are tender when poked with a fork.
- 1-14 oz. package of firm or extra firm tofu
- 3-4 tbsp. liquid aminos, tamari, or soy sauce
- 2 tbsp. toasted sesame oil
- 1/4 cup nutritional yeast
- 1/4 tsp. garlic powder
- 1/4 tsp. sea salt
- 1/4 tsp. turmeric
- 1/2 tsp. ground cumin
- 1/2 yellow onion, chopped
- 1-2 cups broccoli florets, roughly cut into bit-sized pieces
- 5-6 sun-dried tomatoes (packed in olive oil), chopped
- 1-2 cups baby spinach
- 1/4 cup peas
- 1/4 cup corn
- 1 tbsp. nutritional yeast (optional)
- 1-2 tsp. liquid aminos, tamari, or soy sauce (optional)
- 1. Combine liquid aminos, toasted sesame oil, nutritional yeast, garlic powder, and sea salt in a large bowl.
- 2. Drain and lightly press tofu. Break into large pieces and add to bowl with marinade. Stir to lightly coat and set aside. The tofu will absorb the flavors and take on a brown to yellow color from the turmeric and nutritional yeast.
- 3. Add tofu to a lightly oiled pan and cook at medium-high heat for about 10 minutes or until tofu begins to brown. Set aside.
- 4. Gather and prepare the vegetables. Cook onions in another lightly oiled pan until they turn translucent and begin to lightly brown. Add broccoli, sun-dried tomatoes, spinach, peas, corn, nutritional yeast, and liquid aminos. Stir and cook for about 5 minutes or until vegetable are cooked to desired consistency.
- 5. Add tofu to vegetable mixture and stir to combine.
- This recipe makes 4-5 hearty servings. Leftovers also refrigerate well and are delicious the next day in a tortilla or on their own.
