Kristi Whitley

Healthy Living

Loaded Tofu Breakfast Scramble

by Kristi Whitley

This is a super easy, fast, and versatile recipe. If you don't have breakfast patties, use a tablespoon of oil or it will be squeaky. I have also used a little cashew cream from my VitaMix instead of oil. The Black Salt isn't an absolute necessity but it really gives it the egg flavor. The Black Salt is also good for vegan potato salad, vegan egg salad, and vegan mayo. The Nutritional Yeast is also optional but gives it a nice flavor too. Nutritional yeast is also good for vegan parmesan, vegan pasta alfredo, my Creamy Zucchini Penne, and Crispy Tofu. 

Ingredients

2 Beyond Meat or Morning Star breakfast patties

1/2 large sweet onion, diced

1 red, or green bell pepper, diced

6-8 button or cremini mushrooms, chopped

1 14-16oz package extra firm organic tofu. (I prefer Trader Joe's sprouted, extra firm)

1T nutritional yeast

1/4-1/2 t Indian black salt or Kala Namak (for "egg" flavor. Indian grocery or Amazon.com)

1/2 t Slap Ya Mama or other seasoning salt or to taste

1/4 t Turmeric, for color

Freshly ground black pepper

Dash garlic powder

Dash hot sauce

Optional add-ins: chopped fresh tomatoes, handul of fresh spinach or arugula, diced left-over baked potato, Diaya, or VioLife cheddar shreds. Black beans rinsed and drained and taco seasoning for a breakfast burrito. 

Instructions

In a large rimmed skillet (I prefer cast iron), saute and crumble the breakfast patties. Add chopped vegetables and saute until vegetables are tender. Add yeast, and spices and stir well. Add a couple. of tablespoons of water if needed to prevent sticking. Drain water from tofu then crumble with your hands into the skillet. Stir to incorportate vegetables and tofu. If adding plant cheese, spread the tofu mixture evenly in the skillet then sprinkle with cheese and let set on low heat until cheese begins to soften. Heat through and serve.

Serving suggestions: Serve with grits, gluten-free biscuits, sauteed spinach, salsa and tortillas, or hash browns. 

It can easily be finished in a casserole dish and served for brunch buffet. It will hold in a warm oven covered with foil or a lid for an hour or so.