My Everyday Tofu Scramble

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

 

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. Leave the tofu scramble to cook for 3-5 minutes.  
  7. Take the skillet off heat and enjoy!  

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