I used to seriously hate on tofu so much.
And I still do. Kinda sorta. Only when it’s the non-organic, GMO version you get at most vegan restaurants that almost ALMOST makes me instantly sick. To my body, there is a distinct difference in soy quality, and I am overly sensitive to most tofu or soy products that I consume outside of my own kitchen.
So some tofu…yes, I still hate you.
But organic, non-GMO tofu…you’re cool.
Which is why I’ve been eating it often. Not a whole lot. Maybe one package a week, using some of it to roast in cube to enjoy on top of a salad or blending into a ricotta for a lasagna. But most recently, I’ve become utterly bored with my smoothies, overnight oats and granola, and having been making super epic breakfasts every morning. Ones you would find at a restaurant. Or at an elaborate brunch. Ones that you certainly don’t see most Monday mornings, but you really should, because, come on. A huge decadent breakfast would make Monday that much better.
So treat yourself. Whip up some roasted potatoes, fry up some tempeh bacon, pop in some avocado toast and then top it all off with some of this awesome tofu scramble. Which I’m sure many of you have had throughout your life. But most times I eat breakfast out, they have a really, almost unpalatable, tofu scramble. But THIS. This is perfection. And the black salt-which I’m sure most restaurants don’t even have-really makes or breaks it!
7 oz extra firm, non-GMO organic tofu (about half a package), crumbled
1 Roma tomato, chopped
3 basil leaves, minced
1 tbsp olive oil
2 tsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp black salt
1/4 tsp turmeric
1/4 tsp black pepper
1/4 tsp sea salt
Crushed red pepper
- In a skillet oven medium heat, cook olive oil in red pepper
- Add all ingredients to the skillet EXCEPT basil and cook for 5-7 minutes, stirring continuously
- Add basil, cook for one more minute and then serve