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Our Best Favorite Scramble

Our Best Favorite Scramble

Anyone whose been around the tofu block a few times has an opinion or two about that beloved hippie dish that has a soft spot in many hearts. I’m talking about tofu scramble, of course. More of a mash or crumble than a scramble and definitely not a dice (why do restaurants do that???), a good tofu scramble is lovely any time of day but especially when accompanied on a big plate with lots of other breakfast-y foods.

I believe that the best tofu scrambles are vaguely eggy without trying to hide their true tofu nature and have a good variety of veggies and herbs throughout. This is the scramble my family been enjoying for years and one of the first recipes I developed as a new vegan, finally ready to expand beyond my Moosewood cookbook collection. I must acknowledge that the tahini inclusion is not very common among the many scrambles I have sampled over the years but was inspired by The Chicago Diner’s tasty scramble, adding a subtle richness to the dish.

My scramble recipe is kind of a template that is very accommodating to experimentation and I still modify it all the time depending on what seasonal produce is available and maybe what kinds of ethnic flavors I’m craving. This is your standard scramble, ready to be modified to your tastes or perfect as it. Some nice add-ins: tomatoes, fresh basil, chives, olives, mushrooms, dill, hot peppers, whatever is seasonal. On the side, salsa, hot sauce and/or vegan pesto can make nice accompaniments. Also, if this makes too much, feel free to reduce ingredients by half.  

Speaking of great food, check out our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


Our Best Favorite Scramble

2 lbs. firm tofu, rinsed, drained and crumbled by hand
½ - 1 tablespoon olive oil
1 red bell pepper, diced
½ yellow onion, diced
2 tablespoons minced garlic, minced
1 ½ tablespoons tamari
4 tablespoons nutritional yeast
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon turmeric
½ teaspoon cayenne powder
4 tablespoons
(or so) water
2 tablespoons tahini
3 cups baby spinach
3 tablespoons toasted sunflower seeds
Salt and pepper, to taste
Black salt, a small pinch, optional

Set the tofu in a large colander and allow to drain over a sink or in a larger container while you prepare the veggies.

Heat the oil in a large skillet over medium heat for a minute. Raise the heat to medium-high and add the red bell pepper and onion, sautéing for five minutes. Meanwhile, push excess water out of the tofu by hand. Add the garlic, crumbled tofu and tamari to the skillet, mixing together. Cook for 6 – 8 minutes. While this is cooking, in a measuring cup or glass, mix the nutritional yeast, cumin, paprika, turmeric and cayenne powder with the water. Add the tahini in with the spices and enough water for the mixture to be thick but smooth. Pour this in with the scramble and stir until combined, cooking for a minute or two. Add the baby spinach and sunflower seeds, salt and pepper, and optional black salt. Add any extra turmeric for a more golden color and adjust seasonings to your taste. Serve warm. 

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