One of our favourite recipes that is always appears on our breakfast table at least once to twice a week is Tofu Scramble. Everyone loves this recipe. My partner Marco is always requesting it and Octavia also loves her ‘tofa’ as well. In fact when I make this recipe this is the only thing on that table she will eat. Its so cute seeing her stuffing her face with tofu. If you don’t eat eggs or just want a healthy hearty breakfast or lunch option this is a great recipe to have up your sleeve.
I published the recipe Tofu Scramble with Sun-dried Tomatoes and Kale a while back on my old blog. It is adapted from Kris Carr’s Tofu Country Scramble from her cook book Crazy Sexy Kitchen.
Over the past few years I have tried many different versions of tofu scramble from different vegan and vegan friendly cafes. However something was always off. They were too watery or not flavoursome enough. I don’t even order it anymore because none compete with this recipe.
The key ingredients that make this recipe great is the firmness of the tofu, the zing of the sun-dried tomatoes, the flavour of the tamari, the aroma and colour of the turmeric and savoury taste of the nutritional yeast. With these components you can pair it any type of onion or shallot, any leafy green, mushrooms or other veggies you have on hand. If your not familiar with these ingredients you can find them in your grocery store health food aisle or any good health food shop.
We usually serve Tofu Scramble with toasted sourdough with avocado and some black sesame seeds. I recommend you try this recipe with your family and see if they prefer this over traditional scrambled eggs. I can tell you with personal experience that I have served both side by side and everyone preferred this dish.
Tofu Scramble with Sun-dried Tomatoes and Kale
(vegan, gluten free, nut free)
1 tablespoon olive oil
1 medium red onion, diced
2-3 shallots, diced
10-12 sun-dried tomatoes, diced
500 g medium-firm organic tofu (pressed and crumbled or cubed)
1 large handful of curly kale, roughly chopped
2 tablespoons gluten free organic soy sauce
1/2 teaspoon ground turmeric
3 heaped tablespoons nutritional yeast
sea salt & black pepper to taste
1. Heat a pan with olive oil on a medium heat. Then sauté the red onion and shallots for a couple of minutes before adding sun-dried tomatoes. Continue to sauté till the onions start to soften.
2. Add the crumbled tofu and sauté for another couple of minutes until the tofu starts to brown a little.
3. Add the kale, soy sauce, turmeric and nutritional yeast, sea salt & black pepper and cook until the kale has wilted. Serve immediate.