Happy.. mid-March?! Dang. My life is flying by at mach speed. I was trying to write up my green tofu scramble recipe for you well before St. Patrick’s Day, but I guess a few days will have to do.
I’ve never posted a tofu scramble recipe before, because I guess I figure a lot of you already know how to make it. This super green version is just different enough that it will hopefully give you some new inspiration, whether or not you’re a tofu scramble veteran.
There’s a certain restaurant here – I won’t name names – that has a tofu scramble on their menu which is so INCREDIBLY nootch-y, that if someone orders it I can smell it from the other side of the restaurant. Come on, people! Nutritional yeast is delicious but there’s no need to go overboard. In my sauce for this recipe I mix just a couple of tablespoons of it with tahini, capers and caper brine, mustard, and a bit of nondairy milk to make the scramble creamier. The result is a tangy, umami, a little funky sauce that’s a bit like a grown-up green goddess dressing. Call it a green goddess tofu scramble if you like :D.
I like to say that if I could have one magical kitchen tool, it would be a fresh scallion dispenser. Someway, somehow, I’d like to have chopped fresh scallions available 24/7 for garnishing pretty much every one of my savory meals. But here, the scallions are more than just a garnish – I use an entire bunch of them, sauteing the white parts and then folding in the green parts later. For best results slicing your scallions, use a small, very sharp knife, and slice with a motion that’s more horizontal than vertical, to avoid crushing them.
In addition to the scallions, to make my scramble verdant I use green bell pepper, spinach, and fresh parsley. I like to have it with some nicely toasted Dave’s bread and avocado, because what is toast without avocado? I don’t even know anymore. (P.S. that’s Miyoko’s vegan butter and Peruvian chili paste spread on the bread – good stuff).
I hope you enjoy this super green tofu scramble! If you try it, let me know here in the comments. And tag your pictures on Instagram with @yupitsvegan and #yupitsvegan. Enjoy!
- 1 (~14 oz.) block extra-firm tofu, pressed for an hour to remove excess liquid
- scramble sauce (see below)
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 1 bunch scallions, white and green parts divided, thinly sliced
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 3 cups baby spinach
- ¼ cup chopped fresh parsley
- 2 tablespoons tahini
- 2 tablespoons plain, unsweetened nondairy milk
- 2 and ½ tablespoons nutritional yeast
- 1 tablespoon capers with brine
- ½ tablespoon prepared mustard
- Start by pressing the tofu if you haven't already. I use a tofu press to make pressing and cleanup super easy - or you can wrap the tofu in several clean towels and stack flat, heavy objects on top of it.
- Before getting started with cooking, whip up the scramble sauce by stirring together all of the sauce ingredients in a bowl with a fork or whisk until smooth. Add more capers and salt to taste.
- Warm the olive oil in a large skillet over medium heat. Add the bell pepper, the white parts from the scallions, and a pinch of salt, and stir to combine. Continue cooking, stirring frequently, for about 5 minutes or until the bell pepper is softened and lightly browned.
- Add the garlic powder and black pepper and stir, cooking for about 30 more seconds until fragrant.
- Reduce the heat to medium-low. Take the pressed tofu and use your hands to crumble it into the skillet in pieces. (You can always break it into even smaller pieces as you cook it). Stir well, and cook for 3-5 minutes, stirring occasionally (and taking care to scrape around the bottom and sides of the pan to loosen any browned tofu bits), or until the tofu has dried out a little bit.
- Add the mixed sauce, and stir to combine. Then add the spinach, and green parts of the scallions, and continue to cook until the spinach has wilted to your desired level of cooking, stirring frequently.
- Season with salt and pepper to taste (I use plenty of salt in this dish). Fold in the fresh parsley and serve hot, with toast or other accompaniments as desired.
LEFTOVERS: This is best served fresh. The leftovers can get a bit soggy, but if you store them in the fridge and reheat them in a skillet (rather than the microwave), they're pretty decent.
Other savory breakfast recipes from the blog: