Tofu Scramble
Prep Time: 15 mins
Cook Time: 15-25 mins
Servings: 4-6
Recipe type: breakfast, brunch, side
Keywords: burrito, tofu, tofu scramble, vegan eggs, egg, scrambled, protein, healthy, plant based
Author: Kat Coolahan
Ingredients:
☆ 2 small carrots, diced
☆ 1/2 radish, diced (daikon, black radish, or watermelon radish)
☆ 2 celery stalks, diced
☆ ½ green pepper, diced
☆ ½ zucchini squash, diced
☆ 1 small tomato, diced
☆ 1 handful mushrooms of choice, chopped (shiitakes are my favorite)
☆ 1 TBS avocado oil (or oil of choice)
☆ 1 can black beans (15oz), rinsed and drained (or roughly 1.75 cups cooked, dried black beans)
☆ 1 block of tofu (14oz), patted dry with a clean towel and crumbled by hand so that the texture resembles scrambled eggs
☆ 2-4 TBS apple cider (or white) vinegar, to taste – more vinegar will add more sharpness/tang to the dish, if you add too much vinegar you can cut the taste by gradually adding in a little maple syrup (or sweetener of choice) at a time until desired taste is achieved
☆ 2 TBS rosemary, dried and ground
☆ 1 TBS turmeric
☆ 1 TBS Tabasco sauce (optional)
☆ ½ TBS fenugreek powder (optional)
☆ ½ TBS smoked paprika
☆ ½ TBS cumin
☆ ½ TBS mustard power (or spicy brown mustard sauce)
☆ salt and pepper, to taste
Directions:
1. Remove tofu from packaging and pat dry with a clean dish towel. Fold towel in opposite direction, wrap the tofu so that it touches the drier side of the towel and set aside for later.
2. Drain and rinse black beans and set aside for later.
3. Dice the carrots and radish and sauté in a covered stockpot with oil over medium heat until softened (around 5 mins).
4. Dice the remaining vegetables and chop the mushrooms, add to the pot, cover, and stir. Cook down for another 5-10 minutes until all veggies are fork tender.
5. Add black beans that you drained and rinsed in step 2 to the stockpot. Add tofu from step 1 and gentle crumble by hand over the pot so that the texture resembles scrambled eggs.
6. Before stirring in the tofu, add the vinegar to the pot, making sure to coat the tofu. Then, add the remainder of the spices/ingredients and stir. Adjust quantities of vinegar and spices to taste.
7. Reduce the heat to low, cover, and simmer for an additional 5-10 minutes, stirring occasionally.
8. Serve as is, in a breakfast burrito, or over a bed of greens.