Tofu Veggie Breakfast Scramble

Tofu Veggie Breakfast Scramble
Tofu Veggie Breakfast Scramble 2

It's flavourful. It's moist and crumbly in texture. It's creamy and reminiscently cheesy. It's colourful. It's not mere tofu; it has been transformed.  Best of all, it can be thrown together in under 25 minutes, just in time for your Sunday morning brunch cravings, or a week-day breakfast to pack a punch. It can even be taken for a lunch on-the-go: as a sandwich, on toast, or over rice. 

When you make it, share with us on Instagram so we can see! 


Tofu Veggie Breakfast Scramble

METHOD
 
1. In a large fry pan, simmer the onions and garlic in 1/4 cup of water on medium heat until slightly translucent. 
2. If using bell pepper, add it in now and cook for a couple of minutes. Then add in the mushrooms. 
3. In a medium-sized bowl or measuring cup, whisk together the non-dairy milk, cornstarch, apple cider vinegar, and seasonings. Pour this mixture into the fry pan with the vegetables. Crumble in the pressed tofu on top, and then stir everything gently to combine. 
4. Allow to cook for a couple of minutes, then add in the spinach (and tomatoes, if desired). 
5. Garnish with fresh herbs and serve. 

Keep refrigerated in an airtight container for up to 2 days.

Prep Time: 25 mins (including cook time)
Serves: 2

INGREDIENTS
 
1/4 cup water
1/4 – 1/2 yellow onion, sliced
1 clove garlic, pressed or finely grated
3-5 button mushrooms, sliced (1/3 cup)
1/4 of a red or yellow bell pepper, minced (1/4 cup) 
 
1/2 cup non-dairy milk
1 teaspoon cornstarch
1 teaspoon apple cider vinegar
2 tablespoons nutritional yeast flakes
1/2 teaspoon turmeric
1/4 teaspoon coriander
a few grinds of black pepper
a few pinches of red chilli flakes
1/2 teaspoon dried parsley, oregano, cilantro, or basil
 
approx. 200 g firm pressed tofu, drained and pressed for 1hr + (up to 12 hrs)
1/3 cup spinach, finely chopped
1/3 cup chopped tomatoes
(optional) a few sprigs fresh parsley, basil, or cilantro