A friend of mine recently made this for me in a (very successful!) attempt to impress me. Not only was I impressed, I was really satisfied. I was making mental notes while my friend cooked for me so the next time that I went grocery shopping, I decided to give this dish a go. This is a nice substitute for scramble eggs because of the appearance, texture, and I would even say taste. You can season and prepared tofu scramble pretty much the same way you would eggs. I am not much of a breakfast person but on the weekend or when I have house guests, this is a dish I like to make. I like to enjoy tofu scramble just as it is or I will make breakfast tacos by adding the tofu scramble to a tortilla with avocado slices and sriracha to top it off.
14oz of Extra Frim Tofu
1/2 Green Bell Pepper
1/4 Yellow Onion
1/4 Red Onion
1 Clove of Garlic
2 Dash of Cayenne Pepper
1 Dash of Red Pepper Flakes
2 Dashes of Season All Salt
1 Dash of Salt
2 Dashes of Tumeric
2 tbsp of Extra Virgin Olive Oil
1 Veggie Sausage
Start by pressing the water out of the tofu. I do this by using a clean towel or paper towels to wrap up the block of tofu and then place it on a cutting board. Then I place a large, heavy plate on top of the wrapped tofu and let it sit for about 30 minutes. While the tofu is being pressed, I prep the veggies by washing them and then dicing them as well as the veggie sausage.
After 30 minutes have passed, unwrap the tofu and place it in a plastic bowl. Use a spoon or spatula to break up the tofu until it looks crumbly, like scrambled eggs. Add all of the seasonings to the bowl and mix well; watch as the tofu turns yellow.
Heat a large sized skillet to medium heat and add the olive oil. Once the skillet has heated, add the diced veggies and garlic and saute for 3 to 4 minutes. Next, add the contents of the bowl to the skillet and stir, sauteing for 3 minutes. Finally, add the veggie sausage to the skillet and continue cooking the the tofu scramble for another 5 to 7 minutes, stirring periodically. Once the tofu has turned a deeper yellow it should be done. Serve the tofu scramble while hot.
This recipe makes 8-10 tofu scramble breakfast tacos or 5-6 regular servings.