Even if you’ve never considered scrambling up a batch of crumbled tofu for breakfast, the skyrocketing price of eggs may have you reconsidering. This easy recipe may earn this plant-based protein new respect. It’s based on one in blogger Gena Hamshaw’s new cookbook, “The Vegan Week: Meal Prep Recipes to Feed Your Future Self.”
While it doesn’t taste exactly like eggs, the texture and appearance are similar, and it’s satisfying in its own way. A few slivers of red onion, soaked briefly in a pickling solution, add a tangy-sharp counterpoint to the mildly spicy, slightly nutty-flavored tofu. Serves 4. RECIPE HERE – Susan Puckett
Quick Pickled Red Onions:
- ½ cup water
- ¼ cup apple cider vinegar or other vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ medium red onion, thinly sliced
Creamy Tofu Scramble:
- One 16-ounce block firm tofu
- 2 tablespoons tahini
- 2 tablespoons nutritional yeast
- ½ teaspoon ground turmeric
- ¼ teaspoon kala namak (black salt), optional
- ¼ teaspoon fine sea salt
- 1 tablespoon vegan butter (or regular butter)
- Freshly ground black pepper
- Make the onions: In a small bowl, whisk together the water, vinegar, sugar, and salt until the crystals are dissolved. Add the onions, stir, and set aside.
- Make the Creamy Tofu Scramble: Set a tea towel on a large plate, place the tofu block on top, and fold the towel over to cover it. Set a heavy skillet or plate topped with a couple of heavy books on top and let stand for 15-30 minutes.
- Crumble the pressed tofu into a large mixing bowl. Add the tahini, nutritional yeast, turmeric, kala namak (if using), and sea salt. Mix with your hands until the tofu is finely crumbled and the seasonings are thoroughly blended.
- In a large nonstick skillet, melt the butter over medium-low heat. Add the tofu mixture and cook, stirring gently, until the tofu is hot throughout and soft but not liquidy, about 5 minutes.
- Season to taste with pepper before serving. Garnish with a few slices of drained pickled onion and serve. (Leftover eggs will keep in the refrigerator for several weeks. Leftover tofu scramble can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 weeks.)
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
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