Scrambled Tofu (Egg Substitute)

Since I became vegan, one of the things that I missed the most was scrambled eggs... So I decided to experiment on my own with making scrambled tofu. I was a bit apprehensive beforehand, but needless to say, it turned out to be pretty yummy.

 -Ingredients

• 1 package extra-firm tofu, rinsed and pressed
• 1 tsp extra virgin olive oil
• 4 garlic cloves
• 1 1/2 cups diced yellow onion
• 1 cup diced tomatoes
• 1/4 cup nutritional yeast
• 1-1.5 tbsp fresh lemon juice (optional)
• 1 tsp cumin
• 1 tsp hot spices (red pepper flakes, etc)
• 3/4 tsp kosher salt and desired amount of black pepper
• Topping: Avocado, salsa, etc

1) You can really use any kind of tofu for this, but I would definitely recommend firm tofu. When you open it drain all of the water and wrap how ever much tofu you want to use in a towel. Leave it in the towel for 20 minutes of so. This way the towel can soak up the excess water. 









2) Measure a teaspoon of olive oil into a skillet. Then sautè the garlic and onion for a few minutes. After this add in desired veggies. I only added in tomatoes, but mushrooms or spinach would be incredibly yummy as well. Reduce the heat and sautè for about 10 minutes (give or take).

 






3) Remove tofu from the towel and cut into small chunks. Reduce heat even more to low. add in the tofu crumbling it a little in your fingers. Also add in the nutritional yeast, cumin, herbs, seasoning, salt and pepper. You can also add in a squeeze of lemon juice which is nice for more flavor. (I like to add in a little bit of hot sauce for a spicy kick)

 




4) Stir in ingredients and keep stirring softly so nothing sticks to pan. Stir till everything is coated and hot.

5) Serve immediately. Add a couple slices of avocado and/or some salsa. 

*If you want -- Wrap tofu scramble in a whole wheat tortilla and there you have a yummy and high in protein breakfast burrito!