If you haven’t heard, tofu scramble is probably the most essential meal for a new vegan. I think it was my breakfast the morning after I decided to go vegan, and I still adore a good scramble. It’s right up there with salad, and just as versatile. Like salad, you can find recipes for it, but there are about as many versions as there are vegans, so experiment!
- the easiest way to start cooking with tofu
- a great use for old vegetables or last night’s leftovers
- a fast meal that can feed a whole bunch of people
- nearly impossible to mess up (as long as you don’t burn it)
- delicious with toast!
If you grew up with the egg, sausage, and hashbrown sort of breakfast, you’ll feel right at home with a tofu scramble. Most versions even find some way to make the tofu yellow, so those who are a more used to scrambled egg than tofu can ease into it. Common flavoring/coloring agents are turmeric, mustard, nutritional yeast or brewers yeast.
Many tofu scrambles will contain vegan meat substitutes, such as vegan sausage, but tofu is a complete protein, so don’t feel left out if you don’t have fake meat on hand. Add a bunch of flavorful veggies and spices for a nutritious and tasty meal. Pretty much anything found in an omelet, burrito, stir-fry, or pizza will be at home in your scramble. Here are some suggestions:
onion, garlic, bell peppers, hot peppers, mushrooms, fresh tomato, sundried tomato, avocado, spinach, basil, celery, olives, water chestnut, chives, asparagus or broccoli (cooked is best), artichoke, zucchini, squash, bamboo, cashews, peas, beans, lentils, chickpeas…you get the idea.
Again, there are no rules here, but to make the beginning cook feel a little more at home, here are step-by-step pictures of a tofu scramble I recently made.