by Jennifer Barckley, EcoSalon
A catchall recipe for everyone, tofu scramble just may become your go to Sunday brunch.
“What’s for brunch?” It’s a common, lazy Sunday morning question in my home. When my boyfriend asks, I grin with a wink, and he knows what’s coming. Tofu scramble. There’s something about this recipe that feels one part adventurous (tofu is a canvas for your fresh garden delights, so this recipe never gets boring); one part comforting (think the mac-and-cheese of breakfast); and one part responsible (it’s packed with protein, veggies and vitamins to jumpstart your Sunday fan fare).
Whether an outright meat eater, vegan, vegetarian, pescetarian or eggetarian, this versatile dish will suit every preferential palette. In fact, it’s a great way to take a break from egg over-consumption doldrums. Best yet? It’s so easy and fun, your boyfriend, husband, roommate (fill in the blank) just might give you the ultimate Sunday morning treat and whip it up for you.
Serves 2 generous portions
• 1 firm block of tofu (ideally use fresh, local tofu for the smoothest flavor)
• 1 cup broccoli (chopped)
• ½ medium onion (chopped)
• 1 handful cilantro leaves
• 1 chili pepper / hot pepper (to taste)
• 1 avocado
• handful of olives (of your choice)
• ½ teaspoon turmeric
• ½ teaspoon paprika
• 1 tablespoon nutritional yeast (or more, to taste)
• 1 teaspoon salt (to taste)
• 1 tablespoon cooking oil (safflower oil or another high heat oil of your choice)
1. Prepare your tofu by removing its water and squeezing out any excess water by gently pressing it between two plates / flat surfaces
2. Heat your cooking oil in a skillet or sauté pan, and lightly cook the onion and broccoli.* When it is about halfway cooked, add the paprika, and mix together. Continue to cook the your broccoli until lightly brown and until your onions are slightly transparent. Remove from the pan.
3. Next, add the tofu to the pan (adding a dash of oil if needed). Cook the tofu on medium heat until the sides turn brown.
4. Add turmeric, salt and nutritional yeast to the tofu, and mix together until the tofu is fully coated with the turmeric and nutritional yeast.
5. Add your broccoli, onions and hot chili pepper to the tofu mixture.
6. Toss together, and sauté for another 3-5 minutes until lightly brown and melded together.
7. Garnish with cilantro leaves, olives and ½ avocado, per serving.
8. Serve hot, and enjoy!
*Note: This recipe is so versatile. Add in any farm fresh vegetables and herbs to play with the flavor and fit your palette.
(Recipe compliments of this author’s Sunday brunch-loving boyfriend.)