I can’t think of a better way to wake up than with some yummy coffee, delicious grub, and T-dogg of course. This morning we decided to do it up vegan style and whipped out Vegan Brunch by Isa Chandra Moskowitz given to me for x-mas last year by miss Jen Hjelle. We have made tons of recipes from this book and have NEVER been disappointed!
We had some tofu in the fridge so decided to go for a little scramble action. Now, I have made a zillion tofu scrambles and tasted several at restaurants around the country and I have to tell you something… I’ve never really been all that impressed. They are typically comprised of some mushy tofu with less than desirable seasoning, and a few veggies. Well friends, today that has all changed. I swear I have never tasted anything this good in my life! Okay, I’ve tasted a million better things, but I’ve never had a tofu scramble that I have liked as much as this. I love it so much I’m writing an entire post with only one crappy iphone photo.
Basic Scrambled Tofu
Adapted from Vegan Brunch by Isa Chandra Moskowitz
Serves 4
Spice blend:
2 teaspoons ground cumin
1 teaspoon dried thyme, crushed with your fingers
1/2 teaspoon ground turmeric
1 teaspoon salt
3 tablespoons water
Everything else:
2 tablespoons olive oil
3 cloves garlic, minced (or more, to taste)
1 small onion finely diced
1 cup broccoli florets and stems chopped into itty bitty pieces
1 pound extra-firm tofu, drained
1/4 cup nutritional yeast
Fresh black pepper to taste
First stir the spice blend together in a small cup. Add water and mix. Set aside.
Preheat a large, heavy bottomed pan over medium high heat. Saute the garlic and onions in olive oil for about 5 minutes or until onions are translucent. Toss in the broccoli and break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the pan. If that is happening, turn the heat up and let the water evaporate. I had no problems with this.
Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm.
Done and done. So delicious. Make it for someone you love today. They will thank you.
