Tofu is one of those food items that I have historically not been a big fan of. But over the past couple of years, I have warmed to the idea of experimenting with it and learned to use it in recipes that I truly love such as Dilled Tofu Salad. Recipes for using tofu in a scramble like dishes made with eggs are classic vegan fare. Vegan cookbooks, blogs, and gurus all share versions of this ridiculously easy and satisfying dish, but not until recently have I tried them out for myself.
People often ask me what I like to eat for breakfast. I will eat just about anything I have around; soup, smoothies, or leftovers from the previous night's dinner. On chilly mornings, I like to have something warm. Oatmeal Porridge is always a favorite choice, but sometimes, on days like today, I like to have something more savory, varied in flavor, and breakfast like. This recipe for a tofu scramble made with fresh asparagus and mushrooms makes a savory and good for you traditional sort of breakfast or brunch.
| Tofu Scramble with Asparagus and Mushrooms | |
| Serves 4 | |
| For all ingredients, please consider using those that are organic. | |
| 1 teaspoon | olive oil |
| 4 | scallions, thinly sliced |
| 1 bunch | fresh asparagus, trimmed and cut into 1/3 inch lengths |
| 6 ounces | mushrooms (shitake, cremini, or portabella), sliced |
| 8 ounces | extra firm tofu, fully drained and crumbled |
| 1/2 teaspoon | ground turmeric |
| sea salt | |
| freshly ground black pepper | |
| Drain the tofu and place on a plate wrapped in paper towels. Press with your hands or weigh it with another plate to help release some of the liquid so it is a bit dryer. Crumble with your hands and set aside. | |
| Heat a medium size saute pan over medium heat. Warm the olive oil and add the scallions and asparagus. Sprinkle with a pinch of salt and cook for about 3-5 minutes stirring occasionally until the asparagus turn bright green. If you are using skinny asparagus, they will achieve this level of doneness within 2-3 minutes. | |
| Add the mushrooms, stir to incorporate and allow them to reduce for another minute or two. | |
| Add the turmeric and toss with the vegetables. Add the crumbled tofu, a sprinkling of sea salt, and freshly ground black pepper. Stir to combine all of the ingredients together and allow to cook for about 2-3 minutes longer. When the tofu in heated through and has absorbed the flavors of the vegetable mixture, it is ready to serve. | |
| Remove from heat and serve immediately with whole grain toast, freshly sliced tomatoes, hot sauce, or any condiment you might serve with an egg dish. | |
