Recently, Paul and I went to Snooze, a local restaurant, for their tofu scramble. They are open Saturday morning for breakfast, and they serve brunch on Sundays. The restaurant is always packed, and their food is fresh, well prepared, and incredibly delicious.
Every time I eat there, I try to savor every bite to envision the ingredients, so I can make it at home. It takes a few tries before I can figure it out, or maybe I just like it so much I tell Paul it takes a few tries (that’s how good it is).
The vegetables for vegan tofu scramble are easily detectible; it's the seasonings that make the scramble different. Tofu’s porous consistency allows for it to absorb any flavors. Scrambles can be made in so many ways, I could probably make a different version every day for a month. Maybe I should try that challenge.
Today’s skinny veggie tofu scramble was devoted to Snooze breakfast. The last time I ate there, I tasted overtones of cumin; a hint of warm spice but not spicy by any means. As I took notes on my napkin (yes, I do that), a waitress came over and confirmed my suspicions.
So, off to Kathy’s kitchen, I went to try to duplicate my favorite scramble; mine without any added oil or fat.
If the tofu is pressed properly, The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet, tofu takes on the flavors of whatever spices you use. In order to make the perfect scramble, not only do you need to press the tofu, but using a fork, you crumble it in a bowl. Then, add Turmeric and other spices. The Turmeric turns the tofu yellow just like eggs, but no worries, it tastes like tofu.
Skinny Veggie Tofu Scramble
- 12 ounces Extra-firm Tofu
- 1 medium diced white onion
- 1, diced red pepper
- 8 ounces mushrooms sliced
- 1 small diced zucchini
- 1 bunch chopped kale
- 2 cloves minced garlic
- 1 teaspoons cumin
- 3 teaspoons turmeric
- 2 Tablespoons nutritional yeast
- Press tofu until it is about an inch thick
- Using paper towels, press to release any extra fluids.
- Place tofu in a bowl.
- Using a fork, crumble tofu
- Add curry powder, cumin, and nutritional yeast.
- Stir with a fork; set aside
- In a medium saucepan, boil ¼ water; add kale, stir and cover. Cook until wilted.
- Drain kale and set aside.
- In a large skillet on medium heat, sauté onions and garlic until translucent.
- Add red pepper and jalapeño.
- Stir; cook for an additional 5 minutes.
- Add crumbles tofu mixture.
- Let cook a few minutes before stirring.
- Continue cooking while stirring every couple of minutes (about 5 minutes)
- Add zucchini, kale, and tomatoes last; cook for another couple minutes.
Serve with toast in a bowl or plate.Optional:
- Serve with a side of Sriracha
- Add 2 teaspoons curry powder for a deeper curry scramble
- Add 2 teaspoons chili powder to have a spicier scramble
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂