Not ready to face the day with green juice, but ready for a healthier spin on traditional breakfast? Welcome to tofu scramble: scrambled eggs without the eggs, cholesterol and cruelty.
Great for breakfast, it also pleases at lunch, dinner or any time you’re in the mood. Turmeric and nutritional yeast give the tofu a gently warm eggy flavor and hue and add antioxidants and vitamin B-12. Feel free to change any vegetables with what’s fresh and in season.
Ellen Kanner is the author of “Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner.”
1 tablespoon olive oil
1 small onion or 3 green onions, chopped
1 jalapeno pepper, seeded, stemmed and chopped
1 red pepper, seeded, cored and chopped
1 small zucchini or yellow squash, chopped
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon nutritional yeast (see note)
1 small tomato, chopped
12 ounces (about 3/4 of a 1-pound package) firm tofu, pressed to get rid of excess water and blotted dry
1 bunch fresh cilantro, chopped fine
Salt and fresh ground pepper to taste
Heat oil in a large skillet over medium-high heat. Add chopped onion, jalapeno, red pepper and zucchini. Stir and continue to cook for 7 to 10 minutes, or until vegetables soften and turn golden and fragrant. Stir in cumin, turmeric and nutritional yeast, coating vegetables well. Add chopped tomato and mix well.
Crumble tofu in the skillet. You may mash it with a wooden spoon or smoosh it between your fingers (a nice aggression release).
Scramble everything together, breaking up any odd tofu clumps, as it goes from white to golden. Season generously with salt and ground pepper and continue cooking for about 3 minutes, until the scramble is dryish and heated through. Mix in chopped cilantro and serve.
Note: Nutritional yeast is a dairy-free, cheesy-tasting golden powder available in the baking section of many natural food stores. Vegan bonus – several brands including Red Star are B-12 fortified.
Yield: 2-3 servings; can be scaled up to make more serving.
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