Given my husband’s endless food allergies, we really have to be creative when it comes to vegetables. I have my weekend morning tofu scramble down to a science by now, so why not jazz it up with a huge pile of greens? Swiss chard, kale, collard greens; the choice is yours! Today’s tofu is seasoned with spices reminiscent of breakfast meats but in no way, shape or form tries to imitate them. I’ve never tasted a better tofu scramble anywhere.
1 tablespoon non-dairy margarine (oil is fine but the flavour of margarine is better)
1 small yellow onion, peeled and diced
1 lb firm or extra-firm tofu, crumbled with your hands
2 tablespoons nutritional yeast
1/4 teaspoon garlic powder
1/2 teaspoon dried sage
1/4 teaspoon nutmeg (freshly grated is fantastic)
1/4 teaspoon smoked paprika, sweet or spicy
1 tablespoon apple cider vinegar
2 tablespoons unsweetened non-dairy milk
Pinch of turmeric (Optional; only for colour)
1/4 cup shredded vegan cheddar (Optional; very much not necessary)
Sauteed greens and mushrooms, recipe to follow
Salt and freshly cracked black pepper, to taste
In a large skillet, melt the non-dairy margarine over medium-high heat. Add the onions and a dash of salt. Add the tofu, nutritional yeast, garlic powder, sage, nutmeg and smoked paprika. Cook for about 5 minutes, stirring occasionally until the tofu starts to brown. Turn the heat down to medium-low and add the vinegar, non-dairy milk and stir to combine. Once that has been absorbed, add the tumeric and vegan cheddar, if using and stir to even colour the tofu. Add the sauteed kale and mushrooms, taste for seasoning, and serve hot.
Sauteed Kale and Mushrooms
1 teaspoon canola oil, any oil will do
8 ounces mushrooms, sliced, any kind you like (I prefer button and King Oyster)
2 bunches kale, stems removed, cleaned and roughly
1/2 lemon, juiced
Pinch of red pepper flakes
Pinch of salt
In a large skillet or non-stick wok, over medium heat, add the oil and the mushrooms and sautee until they start to release their moisture. Add the washed (and still damp) kale. Pour the juice of one lemon over the kale and stir to coat. Sprinkle with red pepper flakes and a little salt and sautee until the kale has softened and darkened in colour a little. Add to the tofu. taste for seasoning, and then serve hot with potatoes, toast, baked beans or whatever your breakfast favourites are.