. . .from a looonnngggg and busy week.
Helllooo my dears!
I used to scoff at scrambled tofu. How could it even be the least bit tasty? It should be said that I used to eat scrambled eggs almost every day, loaded with cheddar cheese, tomatoes and dill and cooked to perfection in lots of butter. . . The idea that plain, crumbled tofu fried up with some veggies could make a comparable, let alone tasty, breakfast choice seemed outrageous.
BUT I finally took the plunge. Used up half a block of firm tofu that had been awaiting it's fate for almost a week and was SO impressed at how num num NUMMY scrambled tofu really is!
Served up with a pile of homemade hasbrowns, tempeh or tofu bacon and a bowlful of blueberries, I am sittin' pretty today, my friends! Happy Sunday <3
-2 tbsp veg oil
-2 cloves garlic, chopped
-1 block firm tofu
-2 cups (or more) of your favorite veggies (I used sliced mushrooms, broccoli and diced tomatoes)
-2 tbsp nutritional yeast
-2 tbsp soy sauce
Heat the oil in a pan over medium high-ish heat.
Crumble the tofu up and add to the hot pan. Brown the tofu a little bit and then add the garlic and veggies. If you're using soft veg like tomatoes, wait to add them until a little later in the game, if you over cook them they will turn into mush. . .unless that's what you're into. . .Saute until the veg are nice and tennnder.
Sprinkle over the nutritional yeast and soy sauce and cook until they are absorbed by the tofu and veg. Season with a teeny bit of S and a lot of fresh ground P.
Add what ever kind of herbs, spices, veggies, vegan cheeses, vegan sausage or diced vegan ham, hawt sauce, cooked beans, whaaaaaat evvaaaaaaaaaaaaa MUAH!