Savory Sweet Tofu Scramble Easy Vegan Breakfast
Savory Sweet Tofu Scramble. This was a wham-bam-thank-you-ma’am sort of thing I threw together for breakfast. But it turned out a lot better than I expected. Or I was really hungry. One of those.
Easy, delicious, nutritious. This was perfect this morning, and it’s so simple I didn’t have to think or plan too much while a bit discombobulated by the time change and being up earlier than normal.
This recipe uses extra firm tofu. If you have a tofu press, squeezing some of the water out of the tofu makes a slightly better texture. I’ve used mushrooms and onions in this for the savory part, but zucchini or yellow squash, or bell peppers would be good, too.
P.S. Tofu is super healthy. It originated n China more than 2000 years ago and is full of protein and loads of micronutrients. There’s a lot of misinformation out there about soy in general being unhealthy. Based on most evidence, that doesn’t appear to be the case as long as you’re not eating bushels of it every day.
Savory Sweet Tofu Scramble
- 1 tablespoon olive oil
- 1 block extra firm tofu
- 1 12 oz box mushrooms sliced
- 1/2 lb asparagus spears cut into 3" pieces
- 1/2 cup sliced onions
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups raw spinach
- 2/3 cup dried cranberries
- 1 cup pineapple slices
- 1/4 cup almonds sliced
In a large skillet, over medium high heat, saute the tofu, mushrooms, asparagus, onions, turmeric, and salt and pepper for about 8-10 minutes, until thoroughly heated and slightly browned.
Add in the spinach and let them wilt slightly for a minute or so.
Serve with dried cranberries, pineapple slices, and chopped almonds.