A basic tofu scramble is one of those dishes that can be created and recreated a thousand times to include whatever ingredients you have on hand. That’s why this protein packed breakfast is one of my go-tos for a quick, no brainer meal. This morning, after a long overdue trip to the grocery store, I made a tofu scramble that was too good not to share. I usually make some variation of this version to include mushrooms, nutritional yeast and a wilted green. This time, I tried topping it off with some very yummy store-bought vegan queso and I was not disappointed.
Here’s what I used:
- 1/5 block of organic firm tofu
- 1 tsp of truffle oil (olive oil will do just fine)
- 1 clove of chopped garlic
- 2 cups shredded kale
- 5 chopped asparagus spears
- 1 cup sliced mushrooms
- Dash of salt and pepper
- Nutritional yeast
- Squeeze of lemon juice
- Sprinkled chia seeds
- Drizzled Nacho Mom’s Ultimate Vegan Queso
Want to give it a try? Here’s what to do:
Heat your oil in a medium sized frying pan over the stovetop. Once the oil is hot, throw in your chopped garlic. You don’t want it to burn so I usually just wait until it smells really good and then throw in the mushrooms. Cook the mushrooms for a bit and then add a 1/3 cups of water and your kale and asparagus. Let the kale cook down in the pan, then crumble in your tofu. Sprinkle about a tablespoon of nutritional yeast with some s&p to taste and mix it all up. Once the excess water in the pan has been cooked off, your scramble is almost done! Plate it, sprinkle it with some chia seeds and drizzle with Nacho Mom’s Ultimate Vegan Queso to serve.
So there you have it! How do YOU make your tofu scramble?
The Good Picnic 