Well, as you’ve probably seen on my Insta or Facebook stories, I am a HUGE fan of tofu scrambles. Like, I may or may not eat them almost everyday #guilty.
Well… probably 4X a week at least! This tofu scramble is crunchy, satisfying, savoury, packed with veggies, and so DAM good!
Spoiler alert: I actually designed this with inspiration from Carrie Underwood (as I read somewhere that it’s similar to what she eats for breakfast and got the idea from there)!
Now, I’ve never really been a huge fan of eggs (especially scrambled) and going plant-based was initially hard to find replacements for breakfast options that hubby actually enjoyed. Not only does he love this recipe as much as I do, but so do all of our carnivorous loving friends!
Also trust me when I say that the thought of tofu really used to turn me off- and given the couple of times I had tried it before… well, I really, really hated it.
See, the problem was that most tofu scrambles get you to smush the tofu in your hands, creating this light and fluffy texture I do NOT like (probably because those are too darn similar to scrambled eggs).
The difference with this recipe, is that you GRATE the tofu… not crush it. Creating this incredibly delicious and SUPER crunchy texture that will take anyone from picky eater to tofu lover, promise.
Anywhooooo, here you go:
Crispy Tofu Scramble
- 2 tbsp. avocado oil
- Your choice of small organic diced veggies (I like to use onion, red and green bell peppers, shiitake and white mushrooms, and spinach)
- Extra firm tofu block
- Pink Himalayan salt
- Ground pepper
- 2 tbsp. vegan cheese or nutritional yeast (I use my homemade vegan cheese)
- 5 or 6 organic grape tomatoes
- 1 or 2 slices vegan GF toast
- 1 tsp organic virgin coconut oil
STEP 1: Heat avocado oil in a frying pan on medium heat.
STEP 2: Remove extra form tofu from packaging and lightly pat with a towel to remove excess moisture. Be careful not to squeeze to hard as you want the block to retain its shape.
STEP 3: Add diced veggies to pan, and GRATE in 1/4 block of an extra firm tofu (use the large side on a cheese grater). Mix well to combine.
STEP 4: Season with salt and pepper to taste. Keep stirring the tofu and veggies and flipping them until everything is golden brown and super crisp.
STEP 5: Once crispy, add in 2 tbsp. vegan cheese and place a lid on to let it melt. Stir it all up and top with chopped grape tomatoes. Serve with 1-2 slices vegan toast ‘buttered’ with coconut oil and/or avocado slices.