SURPRISE! Ahimsa is alive and kicking again!
After a tough weekend at work, I let myself sleep in this morning. So I had a nice big breakfast… for lunch. My favorite breakfast in the world is something savory, filling, and versatile – tofu scramble and tempeh bacon.
The tempeh bacon is from Vegan Brunch, but if you don’t have that cookbook (and, let’s be honest, you should. It’s incredible.), recipes abound on the internet. Just like anything else, the longer you let it marinate, the better it’s going to taste.
Every vegan has their preferred method and recipe for their favorite tofu scramble. My technique involves a tip I learned from, again, Vegan Brunch. It involves using a wet seasoning mix – spices and dried herbs mixed with water – and adding it to the tofu after it is browned in oil. I was in the mood for a few kalamata olives, so I decided to mix up an Italian-style herb mix (sage, basil, thyme, garlic, and salt). Of course, I also added the expected turmeric for color, black salt for the “egginess,” and nutritional yeast for the super-awesome vegan points. I finished it with fresh chopped parsley.
I love dry tofu scrambles. When I first went vegan, my scrambles were always wet, with a bit of liquid oozing out. Gross. It’s really important to press the tofu as much as time allows, and to cook the rest of the water out.
Tofu scrambles are an easy, cheap, and fast meal solution. Most importantly, a scramble is completely open to customization. There is no end to the combinations of veggies and spices you can add. You could get fancy and finish it with white truffle oil; you could add Mexican spices, salsa, and guacamole; it’s great in a burrito or on a breakfast pizza; or heck, put it in stromboli.
So guys – what are your favorite tofu scramble variations?
(psst – don’t forget to like Ahimsa on Facebook!)