Sunday, August 07, 2011

Simple Tofu-Zucchini Scramble

Weekend breakfast. Yum.

Tofu scramble with zucchini and herbs from the garden.

Since I'm a toast freak, we had to have some toasted Rudi's Organic Whole Wheat Bread, and a couple nectarines on the side - we're still getting the most beautiful nectarines from the Farmer's Market!

Tofu Scramble is about the easiest and most basic thing you can do with tofu (unless you want to eat it straight from the package!).

My kids love it and would eat it three times a day if I made it! It's quick, it's versatile; I can season it any way I like, and usually whatever veggies we have on hand get added as well. Serve it with toast, rolled in a burrito, on an English Muffin, in a taco, in a pita, or, of course (you know me) with gravy... Best. Vegan. Breakfast. Food. Ever.

Tofu Scramble With Garden Zucchini

1 lb firm water-packed tofu, patted dry and crumbled, mashed or cubed (your preference)
1/2 of a white onion, chopped (or 1/4 cup scallions)
2 small zucchini, chopped
1/2 cup nutritional yeast
1 tbsp apple cider vinegar

1 tsp turmeric powder - if you like it an "eggy" yellow
large handful of fresh basil,oregano and rosemary (or herbs of your choice); chopped finely
2 tsp. veggie "chicken-style" bullion powder
pinch of India Black Salt also called kala namak (Optional: but gives it a very authentic "eggy" taste! It may sound weird, but give it a try! Look for this seasoning next time you're at an Asian or Indian Market or order online.)
salt and pepper to taste
oil for frying

Heat your skillet on medium. Add the oil - the amount needed depends on the type of pan you have. My cast-iron pan is well-seasoned and uses very little oil.
After a minute or two add tofu and veggies, and cook, stirring frequently to keep from sticking; until tofu has browned a bit, veggies have cooked thru and it has achieved your desired consistency.
Add nutritional yeast, vinegar, seasonings, herbs and spices.
Stir and cook a minute or two more.
I like it pretty dry and crumbly. If you prefer it more moist, you can add a few Tablespoons soy milk right at the end for "creamy" scrambled tofu.

You can add whatever seasonings you like, and whatever veggies as well. ANYTHING goes here!


Jen said...

Hey Marti,

19 days and counting! Are you getting excited? I love me some scramble. I like throwing a teasp. or two of miso in there for a little cheezy flavor. Arugula adds a nice eggy flavor if you can't score black salt.