Tofu scramble is my jam. I’ve had it every which way I can think of at this point, with every type of mix-in possible. That was until I was eating brekkie one day recently and as I was enjoying my yummy Fieldroast apple maple links I had an epiphany. I actually haven’t had tofu scram every way I can think of, and I haven’t had all the mix-ins either. Could tofu scram be enjoyed seasonally? What about sweet? My mind was spinning with such crazy ideas, but a couple of days later I made it over to the kitchen to test my theory out. The result? A delicious new take on tofu scram that my taste buds were pleasantly surprised by. It’s 50% savory, 50% sweet, and 100% bomb vegan protein.
What You’ll Need:
- 1/3 block of organic firm tofu, drained
- 1/2 cup brussel sprouts, chopped (finely or roughly depending on the texture you want!)
- 2 small to medium carrot sticks, diced
- 1/4 green apple, diced
- 2-3 teaspoons turmeric
- 2 teaspoons pink Himalayan pink sea salt
- 2 teaspoons black pepper
- 1/2 tablespoon agave syrup
- 1 tablespoon olive oil
- 1/2-1 teaspoon black salt (kala namak)*
What to Do:
- Heat a medium to large skillet over low-medium heat with 1 tablespoon olive oil.
- Once hot, add the chopped brussel sprouts and carrots to the skillet and saute them approximately 2 minutes.
- Add the green apples to the skillet and continue the saute for another minute, stirring the veggies and fruit until well mixed.
- Reduce heat to a low simmer and add agave syrup to veggie and fruit mix.
- Stir syrup into mix continuously for approximately 10 seconds then let sit and simmer.
- Crumbled drained tofu over the top of the veggie and fruit mix to create the scram.
- Sprinkle turmeric over the top of the crumbled tofu, then, mix everything together until turmeric is well blended into the tofu and it is completely yellow.
- Return the heat to low/medium and add pink Himalayan sea salt and black pepper. Stir until well mixed into scram.
- Continue to saute scram until veggies and apple are slightly tender, approximately another 2-3 minutes.
- Remove from heat and transfer to serving dish. Enjoy alone or with some of your favorite breakfast sides.
* Also, feel free to add about a teaspoon of black salt, also known as “kala namak”. This salt can give your egg substitutes a more “egg-like” taste! I recently got some and have tried adding it to some of my vegan eggs, although I still love tofu scram without it. This salt can be found in Asian or Indian markets but I found a decent size bulk amount on Amazon for a great price. Do a little research to price check!
Date posted on Instagram: 11/23/18