Vegan Breakfast – Tofu Scramble Recipe

We really enjoy breakfast at all times of day, so it was imperative early to find a vegan substitute for eggs. Tofu makes the most easy sub, and a tofu scramble is very simple to make. There are as many tofu scramble recipes as their are people cooking them, but here is an uncomplicated starting point!

Ingredients

1 block firm or extra firm tofu, drained
1 small-medium onion, diced
1/2 red pepper, diced
1 tsp turmeric
1/4 tsp ginger
1/4 tsp chili powder
1/4 tsp mustard powder
1-2 T nutritional yeast flakes
2 T olive oil
Salt and pepper to taste

Process

Add olive oil to the bottom of a frying pan. Sauté onions  and peppers until they begin to soften. Add turmeric, ginger, chili powder, mustard powder, yeast flakes, and salt and continue to cook for 2-3 more minutes. Once vegetables are nicely done, crumble in a block of tofu, continue to sauté while stirring and breaking up tofu into scrambled bits.

Once heated through, add other desired toppings and serve. Delicious, filling, and high in protein!

Options:
~ Add black or kidney beans with the tofu and serve with salsa and vegan sour cream for a vegan huevos rancheros.
~ Add mushrooms and vegan swiss or monterey jack style cheese
~ Add broccoli and vegan cheddar style cheese
~ Add other vegetables, like fresh diced tomatoes, hot peppers, green beans, kale, edamame
~ Vary your seasoning to taste, adding more ginger, hot sauce or hot pepper flakes, liquid smoke, etc.

Also, see this breakfast casserole recipe for another vegan egg-like option.

Tofu Not-Jerky

A low-carb vegan snack, salad topping, or sandwich fixin’.

Let me start by saying clearly, this is not jerky. I know there are tofu jerky recipes out there, and this isn’t one of them.  But, it is a chewy tofu recipe that makes a good vegan snack, or sandwich filling item, or salad topper. And, it’s easy. Once you make a batch or two, it can be stuck in the fridge for quite a few days (I don’t know how many, to be honest, because it never lasts long here), and it’s very convenient to grab when you are in a rush.

Ingredients

  • 1 block extra firm tofu (companies should start paying me)
  • 2 T soy sauce
  • 1 T olive oil, sesame oil, or hot chili oil (you can skip or reduce this if looking for lower fat, I often do)
  • 1/2 t liquid smoke (if you don’t have any, or don’t like it, remove and add a bit more soy or water)
  • Some combination of: 1 t minced ginger, 1-2 cloves minced garlic, 1/2 t red pepper flakes

Process

Open tofu and drain. Place block on a cutting board, with the widest side down. Slice into thin slices. I aim for somewhere between 1/8 and 1/4″.  Lay out slices in a single layer on a cookie sheet or baking stone (preferred). In a blender or food processor, mix the soy sauce, oil, liquid smoke, and spices to distribute the flavor of the spices throughout. Brush or sprinkle marinade over slices. Place in oven at 300* and cook until it reaches the texture you like. If you want it to be even chewier, reduce temp down to 250* and cook longer. Cool to room temp or chill and enjoy in whatever form strikes your fancy!

Vegan Breakfast Casserole

Photo: Dave Irving

For a Meatless Monday Morning.

We love breakfast casserole around the VeganAsana house. The omnis sometimes like theirs with some meat products, but are usually just as happy with a vegetarian version. For the rest of us, vegan is the way to go. We rarely get to have this for breakfast, due to the time needed for cooking, but it is a favorite dinner dish (and it pops up for special breakfasts, like on Christmas day). The “recipe” is pretty easy.

What follows is the amount that I make to fit in a large Pampered Chef casserole, so about the size that you would need for a 9×13 pan. This is enough for 4 of us to have a meal and have leftovers (that I hide in the fridge so that I can take them to school for lunch). Halve the recipe for a smaller group.

Breakfast Casserole

2 blocks extra firm tofu, drained
1 “roll” lightlife faux sausage (optional)
1 package frozen hash browns or tater tots
1 medium onion, diced
1/4 cup nutritional yeast
1 t turmeric
1/2 t cumin
1/2 t sea salt (ground fine)
olive oil
daiya or other cheese

Cover the bottom of a frying pan with olive oil and add onion. Saute until soft. Add faux sausage and brown, chopping into small bits while cooking.

Place tofu in food processor or blender. Pulse until fully broken up and starting to get mushy, but not until liquified. Gently fold in nutritional yeast, turmeric, cumin, and salt. If you over blend, don’t worry about it. It will take longer for the tofu to firm up, but eventually it will.  If your tofu seems overly dry, you may want to add a little soy milk when you fold in the spices. This will help make the potatoes nice and tender.

Cover the bottom of a casserole pan with parchment paper. Add hash browns or tater tots (yep, tots). Sprinkle fauxsage evenly across surface. Add tofu mixture and spread evenly.

Cover with foil and cook at 350* until heated through and the tofu has begun to firm back up. Add Daiya (optional) and continue to bake until tofu is firm and Daiya is melted.

Remove from oven and allow to settle (covered) for 10-15 minutes before serving. Serve with hot sauce, if desired.

YUMMY!