Eggs. I would have to describe my relationship with eggs as nonexistent. I wasn’t a big fan of eggs for most of my life but not because I found them to be slimy or greasy, I just didn’t like the taste. Needless-to-say, eggs were not on my list of favorite breakfast foods. So, when I became a vegan, I had no problem eliminating eggs from my diet. However, I did try so hard to become an egg enthusiast when I was little. I remember waking up early on Sunday morning and watching my Dad whip up his famous one of-a-kind omelets. In my eyes, my Dad became a master chef, chopping herbs while simultaneously whipping eggs and throwing everything into the pan along with a healthy handful of cheese. In actuality, his omelets really weren’t fancy, and were often comprised of whatever he could find in the fridge, but they looked so good and smelled amazing! Unfortunately for me, I couldn’t take more than one bite; I remember scrapping the yummy veggies out of the eggy pile of doom.
On the other hand, tofu scrambles are probably one of the best things ever invented –EVER! When I first became vegan, I practically lived off of them. There are just so many combinations of veggies and spices you can use. After sautéing onions, add your favorite veggies-anything ranging from summer squash and spinach to mushrooms and asparagus. Then, after adding tofu and turmeric, top the scramble with your favorite herbs purchased from the Farmer’s Market. Perhaps even some toasted seeds or nuts. I usually rely on whatever looks the freshest at the Farmer’s Market dictate what I put in my tofu scramble. That is why I can’t really justify calling my creation below a recipe. Perhaps it’s better described as a foundation for your own perfect tofu scramble dish. After following these guidelines once or twice, you will be able to follow your own rules. Add vegan sausage, avocado, or even spicy jalapenos–go crazy! If you ask me, that’s pretty empowering. Oh, and don’t forget to top your tofu scramble off with agave ketchup. Deeelish!
Tofu Scramble with Sundried Tomatoes and Basil
- 1 tablespoon olive oil
- 1 yellow onion-chopped
- 2 cloves of garlic-minced
- 1 tablespoon turmeric
- 1 package firm tofu-drained and dried with a paper towel
- 1/4 cup sundried tomatoes
- a small bunch of basil leaves–ribboned
- Heat the olive oil in a large pan over medium high heat. When hot, add the onions and garlic then cook until soft–about 3 minutes.
- Crumble the tofu into the pan and add the turmeric, salt and pepper to taste, and 1/4 cup of water. Cook for an additional 3-5 minutes or until the water has evaporated.
- Take off the heat and sprinkle in the tomatoes and basil. Stir the scramble and serve immediately.