The title of this post is misleading. This is my favorite *savory* breakfast. By far. However, oatmeal is really high on the list of favorite breakfasts list too. Anyway.
Scrambled tofu is delicious. Think of it as the vegans answer to scrambled eggs. Only most of the time vegetables are added and it’s seasoned with more than just the salt and pepper your dad used when he made Sunday morning breakfasts*.
Also, you can save leftover scrambled tofu and warm it up in the microwave and it tastes awesome. Perfect for busy mornings during the week!
Try doing that with scrambled eggs.
It’s as quick as you want it to be, as nutritious as you want it to be, and as cheap as you want it to be.
I guess what I’m trying to say is that it’s versatile.
Yup. That’s the word I was looking for.
You can make a simple scrambled tofu by crumbling some tofu (always the water packed kind, never the shelf-stable cartons, please) into a skillet with some earth balance, adding some salt and pepper, a splash of soymilk for creaminess, and maybe some nutritional yeast.
But my favorite scrambled tofu usually is seasoned well and filled with vegetables.
To make it, I usually start by heating a pan over medium heat with a bit of oil in it. Next I add some onion, and if I’m feeling into it, some minced garlic. Then add some diced carrots. I saute it for just a minute or two, not long enough for it to brown.
Next, I add in any softer vegetables I’m in the mood for (read: whatever is in the fridge). Here I used some zucchini. Along with the soft vegetables I add firm (or extra firm) tofu, either cut into small cubes or just crumbled by hand.
Then, I crank the heat a bit, and season the whole pan. I usually go with some oregano, basil, cayenne, and a splash of soy sauce**. Saute for a few more minutes until everything has cooked through, then plate it up!
I love to serve my scramble topped with a deliciously buttery avocado and a soy sausage on the side.
Oh, and I cover the whole thing with hot sauce before eating.
Always.
You can squirt some ketchup over it if that’s your thing. Just don’t tell me you did it. My sister always ate her scrambled eggs with ketchup and it still grosses me out to this day.
But you can put ketchup on pretty much anything else and I’ll eat it.
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Notes:
* Salt and pepper aren’t enough if you’re my dad, though. I went to stay with him for an evening over the summer and in the morning he made me scrambled eggs with NUTMEG in them. I was skeptical to say the least.
They were amazing.
You might want to give them a shot.
Just sayin.
** Soy sauce is often used to flavor tofu dishes. Even non-Asian dishes. That’s because it adds salt and depth of flavor to an otherwise bland product. Flava is goooood.
Just a few splashes won’t make your tofu scramble taste like stir-fry.
I promise.
Unless you want to go with an Asian flavor combination. Which I think would taste awesome.
Here’s some pretty standard vegetarian chili. I make this a lot when I want to use up ingredients. The base is almost always onions, garlic, carrots, tomatoes, and beans. This one used up a bit of creamy tomato soup I had in the fridge so it had a creamy texture to it that was really nice. I added avocado and cilantro to the top and served it with nearly stale bread to dip. It was tasty!
This last meal was a totally crazy thought that worked out so well! Stuffed Mexican Portobello Burgers. I roasted a portobello mushroom in the toaster oven (would have been better on a grill). Then stuffed it with a mixture of refried beans, salsa, minced onion, lime juice, hot sauce, and cilantro. I popped that back in the oven so the filling would get hot, then topped it with vegan 
Enjoy!
