Tofu scramble takes the cake as one of my favorite things. It’s easy and fast and messy and most of all, crazy delicious. I usually go for a more traditional, egg-ey flavor in my scrambles, but I was fresh out of black salt so I decided to put a different spin on this one. No regrets. There was a little store-bought vegan pesto in my fridge, so I made use of it– but definitely make your own if you can swing it!
I topped mine with a few diced tomatoes and plenty of nutritional yeast. I couldn’t resist taking a little bite out of that toast before I took this picture!
A truly beautiful bite.
What you’ll need:
- 1 package extra-firm tofu
- Oil, for sauteing
- 1 red onion
- 1 bell pepper
- 2 large cloves of garlic
- salt, to taste
- black pepper, to taste
- crushed red pepper, to taste
- 4 tbsp prepared vegan pesto
- A dash of turmeric, for color
- small handful of fresh basil (or 1 tbsp dried basil)
- Nutritional yeast
- Start by chopping your bell pepper and onion and mincing the garlic. If you’re using fresh basil, chop it up as small as you can.
- Saute the pepper, onion, and garlic over medium heat until the onions are translucent and the peppers are tender.
- Drain as much liquid as possible from the tofu and crumble it into the pan with the veggies. Turn down the heat a little.
- Add in the remaining ingredients except for the nutritional yeast. Season to taste and cook until hot. If it’s bland, try adding a little extra garlic powder and salt– it works wonders!
- Sprinkle with nooch and serve it up with a couple of pieces of toast, hashbrowns, or roll it up into a breakfast burrito. I’m a sucker for buttered toast, but because of the palm oil in my beloved Earth Balance buttery spread I’ve been putting olive oil and a sprinkle of salt on my toast before popping it in the oven. It’s not butter, but it’s not bad. Enjoy! ❤