Even when I wasn’t vegan I’ve always hated eggs, last year when I had tofu scramble for the first time I didn’t have high hopes. Now this is one of my favourite breakfasts! I’ve made quite a few different tofu scrambles but this is by far the easiest!
- 350g block of extra-firm tofu
- 1 spanish onion roughly chopped
- ⅓ c. of roughly chopped parsley
- 1 large/2 small clove(s) of garlic
- 1 large handful of spinach (optional)
- 3 tsp of mustard (to taste)
- 1t sbp of nutritional yeast
- 4 yellow potatoes
- 3 tsp of dill (power)
- 2 tbsp of avocado oil
- Place the tofu on a kitchen towel, wrap the towel around the tofu and place a heavy object on top (I use a couple recipe books). This is a method called pressing tofu, which takes out most of the water, I leave on the weight until it’s time to add the tofu.
- Cut the potatoes into small pieces (around 1 ½’’). In skillet with ½ -1 tbsp of avocado oil, place in cut potatoes and sprinkle them will dill. Cook over medium-high heat, stir and flip as you see needed wait until they are cooked evenly.
- Add the onion, garlic, spinach and parsley to the skillet. Cook over medium heat until spinach has been wilted or the onion looks transparent (around 3-5 minutes).
- While the vegetables are cooking, unwrap the tofu and with fork press down until the tofu has been broken down to resemble scrambled eggs. You should have a variety of sizes.
- Add the tofu into the skillet in stages while mixing it into the vegetables. Once the tofu has been fully incorporated add the mustard and nutritional yeast and stir.
- Leave the tofu scramble to cook for 3-5 minutes.
- Take the skillet off heat and enjoy!
Molly Elizabeth 