December 2, 2012

Tofu Breakfast Scramble with Asparagus and Mushrooms


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.






Categories: Breakfast & Brunch, Gluten Free, Vegetables

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