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!
I have become obsessed with buddha bowls for many reasons:
They are usually super filling meals if you put the right stuff in ’em.
They look so cute with everything arranged all pretty and tidy next to each other.
They’re called buddha bowls. Buddha. Bowls. I mean, come on.
I’ve made several of them recently, and this one was inspired by the change of seasons. It’s finally summer and what’s better than relishing in all of the beauty of nature that spring has been working so hard to bring us? We now have 3 months to sniff flowers, run through forests, and lay in lush gardens full of greenery to our hearts content. Thanks Mother Nature; you da bomb.
What You’ll Need:
1/2 block of medium-firm organic tofu
2 strips vegan bacon (I used Lightlife smart bacon)
1/4 cup vegan shredded cheese (I used So Delicious shredded cheddar jack)
1/2 cup sun-dried tomatoes
Approximately 5-6 baby bella mushroom caps, stems removed and sliced
1/2 large green bell pepper, sliced lengthwise
1 large orange, cut into segments (I left the skin on)
Approximately 5-6 sprigs of fresh cilantro
2 teaspoons turmeric
1/2 tablespoon Trader Joe’s chili-lime seasoning
Salt and pepper to taste
2 1/2 tablespoons olive oil
Cast iron skillet (to cook bacon and peppers in)
What to Do:
Heat cast iron skillet on low to medium heat with 1 tablespoon olive oil.*
Once hot, add bacon slices and cook for about 3-4 minutes on each side, depending on what brand of bacon you’re using (this is how I prepare the Lightlife bacon!).
Once bacon is done, remove from skillet and set aside on a dry cloth to drain.
Return the cast iron skillet to heat and add in the sliced green peppers.
Saute the peppers for approximately 2 minutes.
Add chili-lime seasoning and stir into peppers. Continue to saute for approximately 5-6 minutes until peppers are tender and the seasoning is browning a little bit. Remove from heat and set aside.
Heat a skillet over medium heat with 1 tablespoon olive oil.
Once hot, add the block of tofu to the skillet and crumble it into pieces with a spatula.**
After tofu has been cooking for about 3-4 minutes, add turmeric and stir into tofu until all tofu is yellow in color.
Cook tofu for another 3-4 minutes, or until you achieve the desired level of light to crispy tofu you would like.***
Transfer scram to the center of a serving dish and sprinkle with cheese.
In a separate skillet (or rinse out the turmeric and use the same skillet as the tofu scram), heat over low to medium heat with 1/2 tablespoon olive oil.
Once hot, add baby bella caps and sliced stems. Saute mushrooms for approximately 5 minutes, until they have browned. Sprinkle with salt to taste.
Transfer chili-lime peppers to serving dish around the outside of the tofu scramble.
Place sautéed mushrooms next to peppers. (I placed the stems on the bottom and the caps on top so it looked more garden-y.
Place sun-dried tomatoes next to mushrooms.
Place a few orange segments next to the tomatoes.
Crumble bacon into pieces and garnish the top of the tofu scram.
Remove cilantro herb from a few stems and garnish tofu scram with cilantro; place remaining cilantro attached to stem around the dish to create the “garden”. Bon appetit!
PRO TIP: After you’re done plating, take one or two pics for the gram and then drizzle sriracha and ketchup over everythinggg!
* A cast iron skillet isn’t necessary but cast iron skillets create better flavor so I prefer to use them for some things. The flavor of the chili-lime seasoning is so amazing and I think the cast iron brings it out more in the peppers and also enhances the flavor of the bacon. However, if you don’t have a cast iron or you want to use a regular skillet you can do that as well.
** This is one method you can use to crumble the tofu. Personally, I like to crumble it with my hands: I crumble the block of tofu into pieces with my hand as I add it to the skillet. If there are any large chunks that I want to make smaller after crumbling, that is when I will use a spatula to crumble any additional pieces.
*** If you like a more fluffy tofu scram, you can add vegetable broth to the scram as the tofu is cooking. Add about 1 tablespoon of veggie broth halfway through cooking (about 4-5 minutes) and let the the broth fully absorb into the scram!
Every vegan loves a good tofu scramble! This is the quintessential breakfast staple that will make you say “what eggs?”
What You’ll Need:
About 1/4-1/3 of a block of medium-firm organic tofu
About 1/3 of a small white onion, sliced into pieces
1 full leaf of kale, chopped into pieces
About 3 white button mushrooms, sliced
About 2 teaspoons of turmeric powder
About 1 teaspoon of essential seasoning blend*
1 1/2 tablespoons olive oil
2-3 tablespoons of low-sodium vegetable broth (optional)
1 teaspoon black salt (kala namak)**
What to Do:
Heat a small pan on low-medium heat with 1 tablespoon of olive oil in it.
Once hot, add mushrooms (be careful of oil splatter!) and onion.
Saute for approximately 2 minutes, until onion is translucent, then add kale.
Continue to saute until all veggies are tender, approximately 5 minutes. Feel free to leave on heat for a few extra minutes if you want your veggies a little crispier and more caramelized, but be careful not to burn them! Set veggie mixture aside.
Heat small pan on low-medium heat with 1/2 tablespoon of olive oil in it.
Once hot, crumble tofu into pan. You can add tofu block straight into the pan and crumble it to pieces with a spatula or other cooking utensil as well — I prefer to use my hands to crumble and break it apart as I am adding it to the pan.
Add turmeric to tofu one teaspoon at a time, mixing spice into tofu fully before adding the next teaspoon.
Let tofu sit over heat for approximately a few minutes, stirring occasionally.
For “fluffy scramble”, add in one tablespoon of veggie broth and mix fully into scramble before adding the next tablespoon of broth (this is optional! I like my scram just fine without the broth, but its nice to try every once in awhile!).
Continue to let tofu heat, and stir occasionally, leaving scram over heat for approximately 7-8 minutes**.
Remove from heat and place on serving dish.
Add kale, mushroom and onion mix on the side or on top of tofu scram.
Garnish with sun-dried tomatoes and serve. Bon appetit!
* Essential seasoning blend can be found on the recipes page.
** I like to wait until I get just a few dark spots on the scramble (not a lot) but when I originally made this recipe I only left it on the heat for about 5-6 minutes. It didn’t get any dark spots, but it was still delicious– I discovered how I prefer my tofu scram through trial and error, like most things!
*** 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!