Tofu Scramble
Photo: Bart Everson, CC BY 2.0
This tofu scramble is a quick vegan breakfast for two that comes together in 15 to 20 minutes. Soft tofu, drained and mashed, takes on the look of scrambled eggs, while turmeric or curry powder gives it a warm yellow color. Sun-dried tomato adds a concentrated savory note, and spinach wilts in at the end. Pile it into a tortilla or between slices of bread for a breakfast you can eat by hand.
Instructions
Warm about 1-2 tablespoons (15-30 g) of oil in a saucepan. Add the onion, garlic and sun-dried tomato and cook until the onion is soft and golden.
While those cook, mash the drained tofu in a bowl until it has an even, scrambled texture. Stir in the red pepper flakes, turmeric or curry powder, flavored salt, salt and pepper, adding more to taste, until the seasoning is spread evenly through the tofu.
When the onion mixture is ready, add the seasoned tofu and the spinach to the pan. Heat it all through until the spinach turns soft and wilted.
Serve the scramble wrapped in a tortilla like a breakfast burrito, or tucked into bread like a breakfast sandwich.
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