Rise and shine, tofu scramble time!!!
My first taste of tofu scramble took place on our cross country trip a few years ago. We stopped in Moab, Utah on our way back east thinking we would only stay the night. We fell in love with it, the town, the parks, the hiking and the tofu so we extended our trip by a few days just to soak in the desert energy a bit longer!
While in Moab, we stumbled upon a little restaurant called Eclectic Cafe where they served up vegan breakfast options. I was in love!
This is my take on their tofu scramble. The recipe changes given what ingredients I have on hand but, it’s always yummy! It makes a great dinner too!
Rise and Shine Tofu Scramble
(makes 2-3 servings)
1 block tofu (non-GMO and organic), drained and pressed
1 cup mushrooms, chopped
2 tablespoons red onion, thinly sliced
1 carrot, shredded
1 cup baby spinach, chopped
2 tablespoons extra virgin olive oil
3 tablespoons bragg’s amino acids or tamari
1 tablespoon toasted sesame oil
1 tablespoon curry powder
2-3 tablespoons fresh cilantro
-Place a large pinch of shredded wakame in warm water and let soak for ~5 minutes, drain.
-In a large skillet, heat olive oil over medium heat. Add red onion, mushrooms and cook for 3-5 minutes.
-Crumble tofu into skillet and cook for another 3-5 minutes.
-Add bragg’s amino acids, sesame oil and curry. Stir and simmer until tofu becomes lightly golden.
-Add spinach and shredded carrot, cook until spinach is wilted.
-Top tofu scramble with wakame, cilantro and a sprinkle of gomasio.
-Serve warm and enjoy!
I served it over cubed and roasted sweet potatoes. However, it tastes great alone as well!