Totally Tubular Tofu Scramble!

If I said you had the body of an all-natural, organic-living, animal-loving, environment-nurturing, whale-saving sex machine,
would you hold it against me? Please?
-Vegetarian pickup lines, via VegNews Magazine

Oh my goddess… I am in love with this breakfast. And this video:

Shit New Age Girls Say

Actually I love all the videos in this series, but making a tofu scramble for breakfast is something my five-years-ago self never thought I’d do, and makes me feel well on my way to becoming a New Age Girl.

Even worse, I’ve taken to adding kale to this scramble. KALE! I know, right? This is the green I’ve been seeing touted everywhere, and diligently avoiding. It’s bitter and thick and ruffly and way too nutritious to taste good. But in this scramble, it’s actually not half bad. So… baby steps.

I like to start out by sauteing whatever veggies I have on-hand. Current favorites for this scramble are kale, mushrooms, onion and garlic, but you can add in whatever veggies, herbs and spices sound good to you.

Next, I brown some extra-firm tofu, like so:

looks like chikkin

Then I mix it all up with a sauce of nutritional yeast (for cheesy flavor and a kickin’ dose of nutrients), cumin, thyme, turmeric, salt and pepper, and garnish with fresh tomato and avocado.

This scramble makes a hearty and satisfying meal any time of day. So get crazy, mix it up, and let me know what you think!

RECIPE – Tofu Scramble

Adapted from the Post Punk Kitchen
Serves 2 as a main or 4 as a side.

Sauce:
1/4 cup nutritional yeast
2 teaspoons ground cumin
1 teaspoon dried thyme
1/2 teaspoon ground turmeric
salt and pepper, to taste
3 tablespoons water

Tofu:
2-3 tablespoons neutral oil, divided
1/2 red onion
1 pkg mushrooms, chopped
2 cloves garlic, roughly chopped
3-4 leaves kale, torn into bite-size pieces
1 pound extra-firm tofu, drained

Garnishes:
1 roma tomato, diced
1/2 avocado, cubed
handful of sliced almonds

First stir the spice blend together in a small cup. Add water and mix. Set aside.

Preheat a large, heavy bottomed pan over medium high heat. Saute the onion and mushrooms for about five minutes, then add in kale and garlic and saute for another two minutes. Transfer to a bowl.

In the same pan, break the tofu apart into bite-sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Brown the tofu as uniformly as possible.

Add the sauce and stir gently to incorporate. Add the veggies back into the pan and cook to warm through. Serve hot.