- Comforting
- Savoury
- Serves 2 quite well
GET THE STUFF TOGETHER!
This recipe calls for black salt, or Kala namak, a kind of rock salt used in Middle Eastern and Indian cuisine, as well as in Ayuervedic medicine. Ask for black salt at your local Indian or Middle Eastern food store. It will be pink, not black. You have the right stuff.
What you need
Tofu Marinade
- 1 package (8 oz or so) of extra firm tofu
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/4 tsp black salt (Kala Namak)
- 2 tbsp soy sauce or tamari
- 2 tsp toasted sesame oil (optional – adds a depth of flavour)
Hashbrowns
- 2 medium sized Russets, or equivalent amount of any potato
- oil for sautéeing (olive or coconut)
- spices to taste (paprika, salt, pepper, your favourite)
Scramble
- 1 red, yellow or white onion or 2-4 shallots, chopped
- 1 clove garlic, chopped or pressed
Hard vegetables of your choice. I use:
- 2 carrots
- 1/2 cup broccoli
- 1/2 bell pepper (any colour)
- 1 -2 stalks celery
Soft vegetables of your choice. I use:
- 1 cup (when raw) mushrooms (sauté separately first then add)
- 3/4 cup chopped tomatoes
- handful of chopped kale, stems removed
Sometimes I also add things like:
- 2 – 3 sun-dried tomatoes
- 1 mild jalapeño
Suggested condiments and toppings
- chopped green onions
- sprinkle of fresh parsley
- Sriracha or other hot sauce
- Ketchup
soy sauce or tamari
nutritional yeast (NOT baking yeast)
toasted sesame oil – gives depth of flavour
turmeric
garlic powder
Kala Namak – black salt
mild pickled jalapeño (optional)
sun-dried tomatoes (optional)
MAKE IT!
Hashbrowns
If you’re having hashbrowns, cut the potatoes into bite-sized cubes. Steam them for a few minutes until almost soft enough to eat. While they are cooking…
Prepare the Tofu!
Rinse the tofu and pat dry with a kitchen towel. Crumble it into a bowl, leaving some pieces larger and others small.
Mix up the marinade ingredients, and pour over the crumbled tofu. Mix well. Your hands will do a great job of this.
Sauté them vegetables
Caramelize the onions by sautéeing them in a frying pan gently in olive oil over low heat until they are transparent. Add the garlic, stirring until fragrant. If you like, you can remove the onions and garlic from the pan and set aside, since they are currently perfect!
If using mushrooms, sauté them now by themselves, then remove from pan and set aside. Because they are also currently perfect!
Add your hard vegetables of choice to the pan. Sauté gently until they are all soft and smelling amazing. Add the soft vegetables and cook until they wilt or look done. Remove from the pan and set aside.
Here comes the tofu!
In the heated and now nicely seasoned pan the vegetables sautéed in, pour a little more olive oil, then add the tofu. Fry for a few minutes, until hot through and some pieces are starting to brown.
Put it together!
Add all the vegetables, including their sauce, back into the pan with the tofu and stir together over medium heat until warmed through.
Potatoes ought to be ready now too.
Looks like you’re ready to serve this vegan Breakfast of Champions!
Serve the scramble over the potatoes or beside them. Ask your eaters. Everyone is different.
Serve with some or all of the following: salsa, Sriracha or other hot sauces, ketchup, fresh chopped green onions, fresh parsley, a sprinkle of paprika, or whatever you like on your scrambles. And lots of hot coffee.
Tofu Scramble While (Car) Camping
I have actually prepared the marinade in advance and kept in a jar in the cooler for a hearty camping breakfast. Tastes about a thousand times better than in civilization!
EAT IT!
