Okay, so this post is a really big deal for me. I know this dish looks like nothing fancy, nothing crazy, nothing complicated, but this is my first time making a tofu scramble. Now I know you're like "What's the big deal?" but it's a monumental day for me.
I am a HUGE egg lover. I love, love, love eggs. Now I know I make a lot of vegan food, and I know I have said a million times that I am not fully vegan, but eggs are a staple in my diet, and it's actually really rare that I don't start my day with some variation of eggs. So today, I made something that satisfies my craving for eggs, but is still high in protein, and fits into a plant-based diet! And it really satisfied my craving for eggs! This scramble is an awesome breakfast alternative.
A quick note: I am not a huge proponent of a diet high in soy. Almost all soy products are genetically modified, and eating soy in large amounts can be dangerous, as it can raise your estrogen levels and possibly increase your risk for certain cancers. That being said, everything IS healthy in moderation, soy included. Just make sure that you get organic so it's not genetically modified, and that you don't eat it super frequently.
With that being said, even eggs should be eaten in moderation, so I think it's great that I have two breakfasts that I can switch off eating, both healthy, and both so tasty! I was really pleased at how the texture of this scramble resembled scrambled eggs, and with all the vegetables and seasonings, the taste wasn't too far off either! I'll be sure to play around with different scramble combinations and post them on the blog. What are your favorites?!
- 8 ounces/1 cup organic tofu
- 1 heirloom tomato or a handful of cherry tomatoes
- 1/2 cup shiitake mushrooms
- 1/3 cup onion
- 1/4 avocado
- 1-2 cups arugula
- 1 clove garlic
- Pinch of turmeric
- Pinch of cumin
- Pinch of paprika
- Olive oil
1. Drain tofu and pat dry with a paper towel, putting firm pressure on the tofu and pressing down. Let sit wrapped in a paper towel for 5-10 minutes to get out excess moisture.
2. Chop tomatoes, mushrooms, onions, and garlic. Heat up about 1 tablespoon olive oil in a pan on medium heat. Add your vegetables and saute until mushrooms are soft and onions are translucent.
3. With a fork, press down on tofu until it crumbles into pieces. Add to pan with turmeric, paprika, and cumin. Toss with vegetables for a minute or two until warm.
4. Top with avocado and serve with an arugula salad dressed as desired (I did olive oil, lemon, and garlic salt). Scramble also tastes great with some hot sauce, if you're into spicy!