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I’ve never been a fan of eggs; even as a meat-eating kid I wouldn’t touch them.  It was no hardship at all giving them up entirely for veganism.  When I was first served tofu scramble a couple of years ago, I didn’t find it particularly appetizing to look at, since it resembles scrambled eggs, but one taste and I was sold.  Tofu scramble is also a winner with my kids, they will eat every bite.
Tofu scramble makes a superb dish for brunches or dinner entrées.  Tofu is an excellent source of protein, calcium and iron, plus it’s not highly processed like some other soy foods.  Add some vegetables and nutritional yeast and you have one super healthy dish!  I make up a spice mix for the tofu scramble and keep in a glass jar in my pantry so I don’t have to measure out seven spices every time I want tofu scramble.
Tofu Scramble
1 cup onion, chopped
coconut or olive oil
2 14-oz packages of extra firm tofu
1 heaping tbsp of spice mix (below)
3 tbsp Bragg’s all-purpose seasoning, nama shoyu or soy sauce
2 1/2 cups chopped veggies (we like red pepper, massaged kale, mushrooms and spinach)
1/2 cup nutritional yeast
optional topping: fresh herbs, Daiya, coconut bacon (see below)
Tofu Scramble Spice Mix
2 tbsp cumin
1 tbsp dried thyme
1 tbsp turmeric
1 tbsp Herbamare seasoning or sea salt
1 tbsp garlic powder
1/2 tsp chipotle chili powder
1/2 tsp sage
Mix the spices together and keep in a glass jar.  Makes enough for 6 servings of the tofu scramble.
Sautée the onion in a bit of oil over medium heat in a large pan and cook for about five minutes.  While the onion cooks, drain and rinse the tofu, then wrap in a clean kitchen towel and press gently to remove excess liquid.  Add the tofu to the pan with the onion and use a metal spatula to chop it up into chunks; it will continue crumbling into smaller pieces as it cooks.  Add the spice mix to 3 tbsp of water, stir, then add to pan.  Cook the tofu, scraping the bottom with the metal spatula as the tofu becomes brown and crispy on the bottom.  Add the Bragg’s, veggies and nutritional yeast to the pan and cook for another several minutes, until the veggies are soft.  Taste and add more Bragg’s or nutritional yeast if desired.  Serve warm.  Sprinkle with sea salt  and pepper to taste.
The scramble tastes excellent on its own, or you can top it with melted Daiya and even crispy coconut bacon for a higher-fat treat.  I first heard of coconut bacon when I read Mary’s rave review of Aux Vivres on her blog This is Vegan and was intrigued.  If you don’t like that’s it’s called “bacon”, just think of it as “smoky coconut crisps”.  I was excited to make my own crispy treat and was happy to find the recipe for Aux Vivres’ coconut bacon at Kirsten’s Kitchen. (Update January 2014: I see this recipe link no longer works.  MeShell has a virtually identical recipe posted here).  I used large flaked dried coconut since I couldn’t get my hands on a fresh coconut and it worked just fine.
I found that the recipe resulted in a surprisingly sweet taste; in future I will reduce the maple syrup to 2 tbsp for a more savoury taste.  The coconut bacon was also lovely in sandwiches and topped on salads, crackers, pastas and pizza.  Crispy and delicious!