Updated: Jun 29
Do you think you will miss eggs eating whole-food, plant-based? Think again! Tofu scramble comes to the rescue. This is one of my favorite Sunday brunch meals. If you can't find nutritional yeast, you can buy it online here.
1 onion, chopped
2 cups chopped mushrooms
1/2 red bell pepper, chopped
2 tsp ground cumin
1 tsp dried thyme, crushed between your fingers
1/2 tsp paprika
1/2 tsp turmeric
1 14 oz box extra firm tofu
8 grape or cherry tomatoes, halved
2 cups greens, chopped (spinach, swiss chard or whatever you like)
3 garlic cloves, minced
juice of half a lemon
1/4 cup nutritional yeast (see Tips)
Heat a large fry pan over medium heat. Saute onion about 5 minutes until soft and translucent. If inions begin to stick, add a little water. Add mushrooms and continue to saute until mushrooms release their water. Add red bell pepper and continue to saute about 2 minutes. Add cumin, thyme, paprika, and turmeric. Cook, stirring, 30 seconds then add tofu, crumbling it into the pan. Continue cooking 10 minutes, stirring occasionally to prevent sticking, then add tomatoes and greens. Cook until greens are completely wilted. Add garlic and cook 2 more minutes. Remove from heat and add lemon juice and nutritional yeast. Stir to combine and serve immediately.
If you can't find nutritional yeast in your local store, you can buy it online here.
You can add other vegetables as you like. I often add carrots.
Serve with dry-roasted potatoes and toast spread with hummus.