Sunday mornings are made for sleeping in, big cups of tea, and of course, breakfast. This is one of our weekend favorites. Tofu scrambles are so fun because you can really throw in whatever you fancy to personalize the tasty. This is our basic recipe but we sometimes throw in a bell pepper or some corn tortillas to make vegan migas:
1 Tablespoon Earth Balance (or oil of choice)
1/2 Medium yellow onion, chopped
3 Cups sliced mushrooms
5 Cloves garlic, finely chopped
1 Pound firm tofu, drained
3/4 Cup nutritional yeast
1 1/2 Tablespoon lemon juice
1/4 Cup of water
Spices (to taste):
Melt the Earth Balance in a pan on medium heat and saute the onions and garlic for around3 minutes then add the mushrooms and saute for another 5 minutes. Add the spices and mix for about 15 seconds. Use the water to deglaze the pan . Crumble in the tofu with your hands and mix well with the rest of the ingredients. Continue to stir every so often. Finally add the lemon juice and nutritional yeast.
The end result:
If you like hotness like we do, garnish with your favorite hot sauce. This also goes fine fine fine with a tall glass of OJ and a bagel smothered in Tofutti’s Better Than Cream Cheese.