Tofu and I have become friends over the years. Healthy friends. Not that meats are mean girls, but, I feel like tofu is the kind of friend who sends you holiday cards decades after you move away. Meats give you reflux on your birthday instead of a card, you know? Tofu is easy to toss into a salad or pasta for lunch or dinner, but what about tofu for breakfast? If you are vegan and are looking for another proteinaceous breakfast to substitute for scrambled eggs, this might be your dish. That said, I also think this scramble makes a fabulous (and fast) dinner. Rainbow color added for Pride month, and the chard as a nod to National Salad Month!
Spicy Rainbow Tofu Scramble
Adapted from The Edgy Veg
3 TB nutritional yeast
2 tsp ground garlic
¼ tsp ground turmeric
½ tsp kosher salt
½ tsp black pepper, fresh ground
½ tsp vegetable bouillon
½ cup water
1 medium onion, chopped
1 TB coconut oil
2 packages of Nasoya Toss’ables Garlic and Herb tofu
2 serrano peppers, finely chopped
1 bunch rainbow chard, chopped
In a medium skillet, heat coconut oil and add onion over medium-high heat. Saute until translucent. Add tofu and cook 5 more minutes. While these are cooking, mix together the nutritional yeast, ground garlic, turmeric, salt, pepper and bouillon with water and mix until fully blended. If you have black salt, you can replace for the kosher salt and the sulfur content in black salt will make this dish smell eggy – if you are fully vegan. Feel free to scramble in an egg or two if you are not vegan.
After a few minutes of marination with the nutritional yeast, stir in the chopped serrano and saute another 3-5 minutes.
Finally, add the rainbow chard and saute until the chard stems are softened. Serve!
Thanks to Nasoya for sponsoring this post! Products provided by Nasoya in the spirit of their salad contest with Toss’ables. Happy National Salad Month, all!
