Happy hump day! It’s finally cooling off around here, so why not warm things up with a savory breakfast recipe?
I think I’ve already mentioned how much I love breakfast, and tofu scramble has become one of my rotating options to make ahead for the week. This type of recipe is another of those amazing ones that you can customize based on what you have on hand or what veggies are in season.
Tofu is quite mild-tasting by itself, so you can pretty much take inspiration from all different cuisines. I’ve made it with tomatoes, black beans, bell peppers and chili powder to give it more of a Tex-Mex flare, or I also like to use wonderful aromatic spices like curry powder and cumin to take a trip to India. This time I jazzed up my green vegetables with Italian seasonings and balsamic vinegar for flavor.
Naturally-colored green vegetables are some of the healthiest foods on the planet. While you want to eat a variety of colors to get all different vitamins and other nutrients, green foods really should make up the base of your diet. I could sit here and list all of the benefits, but it would take quite a while. 😉
I used to really like eggs before I decided to embrace a whole foods, plant based diet. Crumbling up the tofu to give it an “eggy” texture is a brilliant substitution! I don’t know who was the first person to come up with it, but thank you! Yeah, yeah, it may not be exactly like eggs, but for me it is close enough. And once again, it gets me to eat vegetables in the morning!
Green Power Tofu Scramble
Makes 5 Servings
- 1 (15.5-ounce or similar size) package firm or extra firm tofu
- 1 tablespoon nutritional yeast
- 1 teaspoon ground turmeric
- 1 teaspoon Tuscan Sunset (Penzeys) or other Italian season blend
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 cups broccoli florets, cut to bite-sized pieces
- 2 stalks celery, chopped
- 1/2 bulb large fennel, chopped (can also sub 1 small onion)
- 1 zucchini, chopped
- 1 cup dry-packed sun-dried tomatoes, re-hydrated and chopped*
- 3 cups roughly chopped kale or other leafy greens
- 2-3 tablespoons balsamic vinegar
Start by mashing your tofu in a bowl with a fork, as shown in the picture above. Sprinkle in your nutritional yeast, turmeric, Tuscan Sunset and pepper flakes. Mix together then set aside.
Add your chopped celery and fennel into a skillet over medium heat. Cook for 10 minutes, adding a bit of water as needed to prevent sticking and stirring occasionally. Next, add in your broccoli, zucchini and sun-dried tomatoes with a few tablespoons of water to the skillet. Cover, reduce the heat to medium-low and let steam for 10 minutes.
After the broccoli is softened to your liking, uncover and mix in your tofu and spices to the rest of the vegetables in the pan. Cook uncovered for an additional 5 minutes. Remove from heat and stir in your chopped greens and balsamic vinegar. Let sit for a few minutes to let the greens wilt a bit. Taste and adjust the spices or vinegar to your liking.
*To re-hydrate, place your sun-dried tomatoes in a heat-safe bowl and pour hot water to cover. Let sit for at least 30 minutes to soften, then drain out the water and chop.
**I just started an Amazon Associates account, so if you purchase from the links above I will get a small compensation for sharing the brands I personally order. I am not sponsored by the particular products, these are just the ones that I happen to like and use!
Thanks for checking out my latest recipe! What do you like to put in your tofu scramble?