The “V” Word continues to celebrate VeganMoFo, a month of delicious Vegan food, with the other 25 letters of the alphabet. Today the letter “H” is for Herbed Tofu Scramble.
When I first learned to make tofu scramble, I added so many ingredients it was way too filling for breakfast. With onions, peppers, mushrooms and greens along with a side of home fries, it was a meal better suited for dinner.
So I made a much lighter and faster version for breakfast using scallions and herbs. The great thing about this recipe is that it is so versatile. You can use whichever herbs you love. I used a mix of parsely, basil, thyme, oregano, and coriander but you could also use cilantro, sage, dill, chives, even edible flowers. Fresh herbs are pretty and fragrant but dried herbs work well also. I love recipes that allow you to make the dish your own.
Usually I make a double-batch and put half of it away so breakfast can be extra quick and easy the second day. Just make the scramble as written but don’t add the fresh herbs and greens until you are ready to eat it. When you are, put the scramble in a pan to heat up, add the fresh herbs and wilt in your greens if you’re using them.
I always add a bunch of dark, leafy greens like kale or turnip greens (as seen in the pictures) either straight into the scramble until they are slightly wilted or raw on the side. What a fresh, green and healthy way to start the day!
Herbed Tofu Scramble
2 tsp. olive oil
1 small bunch scallions, chopped
1 garlic clove, minced
1 block extra-firm tofu, drained
1 tsp. dried coriander
1/4 tsp. black pepper
¼ cup nutritional yeast
1 tsp. turmeric
1 tsp. black salt
1 tsp. dried or 1 Tbs. fresh parsley
1 tsp. dried or 1 Tbs. fresh oregano
1 tsp. dried or 1 Tbs. fresh thyme
1 tsp. dried or 1 Tbs. fresh basil
Heat the olive oil in a large saucepan or skillet over medium heat. Add the scallions and the garlic clove to the pan. Break up the tofu and add it to the pan. Mix with the scallions and garlic and then let cook while you make the spice mixture. I like when the tofu gets a little browned so I let it cook a bit longer before I toss it.
In a small bowl, combine any dried herbs, nutritional yeast, turmeric, pepper and black salt. Mix it well. Add it to the pan and toss to coat the tofu evenly.
Add about 1/2 cup of water to the pan and mix the tofu well. This helps the spices distribute more evenly and moistens the scramble. Let cook until the water is absorbed and the tofu is slightly browned.
Chop any fresh herbs and add them to the pan and mix. Serve while hot.
Variation: Add a bunch of kale (or whatever dark, leafy green you like) to the pan and cover until slightly wilted.
The “V” Word: Say it. Eat it. Live it.