Recipe: Tofu Scramble

I LOVE breakfast foods. Any time of the day. I also LOVE to batch cook: Make a dish and have it last for several meals. There are MANY amazing recipes for Tofu Scramble out on the vegan internet. Here is my own little creation using lots of local ingredients from the Culver Farmer’s Market.

Reminder: I am not a chef or recipe writer. I “wing it” quite a bit with my recipes.

Ingredients

2  16-oz blocks of fresh, plain Extra Firm tofu, with the water squeezed out, coarsely mashed so it has the appearance of scrambled “eggs”. My favorite tofu is the Fountain of Health brand at Costco.

2 onions, finely chopped (Hole in the Woods Farm)

6 cloves of garlic, peeled with centers removed (Flower Hill Farm)

8 oz of fresh kale, stems removed, torn into small pieces (Flower Hill Farm)

2 cups of your favorite potatoes, cubed (For this I used a quart of purple potatoes from Flower Hill Farm)

1 clamshell of your favorite microgreens (I used pea shoots from Hole in the Woods Farm)

Chopped Tomato (optional)

Juice from 1 lime (or more!)

Grapeseed Oil

Salt and pepper to taste

Spices: Mustard (powdered), Turmeric, and Smoked Paprika

Directions

1)    Cover the bottom of a large pan with grapeseed oil. I avoid using non-stick pans to be able to use high heat during cooking.

2)    Add the potatoes. Stir until cooked and soft. If the potatoes stick to the pan, deglaze with some lime juice and scrape the bottom of the pan with a metal spoon.

3)    Once the potatoes are cooked, add the onions and garlic, and stir until soft and fragrant but not turn brown.

4)    Then add the kale, microgreens (in the picture below these are mixed in the same bowl), and tomatoes. Cook until the kale and microgreens are wilted down.

5)    Add some salt to taste at this point. Keep deglazing with lime juice as needed.

6)    Add the tofu and mix well.

7)    Sprinkle with salt, pepper,  and the spices to taste.

8)    Deglaze with lime juice again if needed.

9)    Remove from heat and serve.

Makes about 6-8 cups.

Serving Suggestion

Serve over Chad’s vegan bagels from Hole in the Woods Farm, a side of raw veggies, and vegan sausage. I top with Cholula hot sauce and lime juice, sometimes with avocado too if they are good.  

I also make tofu scramble tacos, tostadas, and sandwiches.

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