Compassion begins on your plate!
I genuinely do not miss eggs as a vegan, and a major reason is that I’ve experimented and perfected my favorite vegan breakfasts. I am often asked how I cook my tofu scramble, and after lots of trial and error, I wanted to share my favorite recipe and cooking process that I’ve developed. I hope you enjoy this as much as I do!
You will need (serves two):
1 package organic, sprouted extra firm tofu
1 tbsp garlic granules*
2 tbsp turmeric
2 tbsp nutritional yeast
2 chopped basil leaves
1 dollop of your favorite salsa
1 organic avocado
2 organic golden potatoes
1/2 organic white onion
1 package of washed organic spinach
Wildbrine Kimchi Probiotic Sriracha*
Celtic Sea Salt*
Ground black pepper*
*Proportions can be modified to taste.
🌱Preheat oven to 400 degrees.
🌱Slice potatoes into circles. In bowl, evenly toss potatoes in salt and pepper.
🌱Place sliced potatoes on cookie sheet, and cook on top shelf in oven until golden brown. (Cook times may vary per oven.)
🌱Slice tofu package.
🌱Pour “tofu guts” into a medium saucepan. Crumble extra firm tofu and place in the pan, turning on medium heat.
🌱Add turmeric, garlic granules, basil, nutritional yeast, salt and pepper to pan.
🌱Stir as needed.
🌱Once “tofu guts” water has started to cook away, add a dollop of salsa to the scramble mix.
🌱Slice onion. Add to sauce pan with a little water. Cook over medium heat until onions start to caramelize. Add spinach, and top with salt and pepper.
🌱Cut avocado in half. Spoon out green avocado onto a cutting board. Sprinkle pepper. Cut into slices.
🌱Pour finished tofu into two bowls. Add spinach and onion mixture divided evenly to both bowls. Dress with slices of potato, avocado slices, and finish with Kimchi Sriracha. I love this Sriracha since it tastes amazing, and adds probiotics to any meal to help aid with digestion and support immunity.
🌱💚And, voila! You have mastered the tofu scramble. 🙌🏼💚🌱