The other day, I taught a vegan fancy breakfast at Whole Foods. On the menu were my famous lemon-blueberry scones, avocado spread on whole-wheat bread, and Thai scrambled tofu breakfast tacos. They were all a big hit! No one was vegan in that class, and some even told me they were nervous about tofu and didn’t know how to cook it, but all the dishes were a great success. Woohoo! Definitely one of the most fun (and easiest) classes I taught. Food has to be all at once delicious, easy on my purse-strings, and quick on prep – well, to me, at least!
The thing I like about scrambled tofu is that you can make it one night, put it in the fridge (covered), and keep it there for at least 3 days. This makes the rushed morning time, well, less rushed. What I did was heat up my tofu for 20 seconds, then put it on bread to make my breakfast sandwich. I had some slices of tomato and basil leaves so I made it pretty, but you can just make a breakfast sandwich with only bread and scrambled tofu, if time is of the essence!
Scrambled Tofu Breakfast Sandwich
makes enough for about 4-6 sandwiches
1 14-oz block extra-firm tofu, pressed and crumbled with paper towels (take a bunch of paper towels to crumble tofu and squeeze out as much liquid as possible)
1/2 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
freshly cracked black pepper, to taste
1 tablespoon extra-virgin olive oil
In a large bowl, mix together the crumbled tofu, salt, turmeric, garlic and onion powders, and black pepper, until combined.
In a 10-inch frying pan over med-high heat, add the olive oil. When it is shimmering and hot, add the tofu mixture. Stir to fry until hot, or lightly browned to your liking (tofu is already cooked, so you can cook it as much or as little as you like). Serve with bread and other desired accompaniments.