This winter we were in desperate need of a warm, savory breakfast. Queue Tofu Scramble!
This is a recipe I came up with and I think we have had it every week since. If you haven't eaten tofu before this is a great introductory meal. It mimics the texture of scrambled eggs and the turmeric and nutritional yeast color it just like eggs too!
** Please read entire recipe and directions before starting. This is a good practice for all cooking but I tried to add tips to help you be as successful as possible. If you read while things are cooking you might miss valuable info.
- 14 or 15 oz block of tofu
- 2 Field Roast Italian Sausages
- 3 Bell Pepper (Any color but green!)
- 1/2 of a yellow onion diced
- 2 handfuls of spinach
- 2 Tablespoons Nutritional Yeast
- 2 teaspoons Tumeric
- Salt and pepper to taste
- Salt and Pepper (we don't cook with a lot of salt so add to your taste!)
- Drain tofu. Place in dish towel and gently press out as much moisture as possible. Add to large skillet and mash into crumbles with fork or potato masher.
- Add two of the Italian Field Roast Sausages, crumbling them as you remove them from the plastic casing. This is my lease favorite part of this recipe. I squish the sausages with my fingers as I push it out of the casing. I have tried smashing them with a wooden spoon once they are already in the pan and it is harder. I have also tried just cutting them into small bits on a cutting board and it just isn't the same. So wash your hands and use your finger to smash them up. It's yucky but worth it!
- Saute tofu and sausages on medium high heat until tofu starts to brow. Be patient. Tofu has a lot of moisture but I promise it will eventually brown. Stir frequently to help speed up the process.
- Once tofu is browning move contents of pan to a medium bowl.
- Add diced onion and diced peppers to now empty pan. You don't need oil if you are using a non stick pan but you are welcome to add a tablespoon if you'd like.
- Saute veggies until onions are translucent and a bit of moisture has evaporated.
- At 2 Tablespoons Nutritional Yeast and 2 Teaspoons turmeric to bowl of tofu.
- Once veggies have softened, add spinach to pan and stir until wilted. This will add some moisture back into veggies. Be patient and let some of it evaporate out.
- Once spinach is wilted and veggies are no longer in a pool of their own juices (ew) add tofu mixture back into the pan and stir. Enjoy with avocado on the side and a bit of Franks Hot Sauce if you like spicy things like my husband.
I mention moisture many times in the directions because that is the kryptonite to this recipe. Don't get discouraged if you end up with a bit of water at the bottom of your scramble. I have make this close to 100 times and it still happens to me sometimes. You can literally drain it off in the sink and move on with life. Don't let it get ya down!
You can make this with other veggies. It's a good recipe to make when you have veggies that are about to go bad. Let me know if you give this a try! I'd love to cheer you on!