For those of you who thought I forgot about Meatless Monday, I can assure you I did not.  I was stuck in the airport for the last 15 hours visiting my very carnivorous family and did not get in until a few hours ago. Anyhoo, let’s just pretend today is Monday and here is a great meatless breakfast recipe that even a prehistoric family will love. I actually made this tofu scramble (from my favorite Vegan Cookbook, “Vegan With A Vengeance” for Christmas morning and  my meat loving family ate it all up.  (They had no idea it was made with something that rhymes with Mofu).

Scrambled Tofu

1 tablespoon olive oil

1 medium-size yellow onion chopped into ½ inch chunks

2 cups thinly sliced cremini mushrooms

2 to 3 cloves garlic, minced

1 pound extra-firm tofu, drained

¼ cup nutritional yeast (you can find this in the bulk section of Whole Foods or any health food store.  It is a good source of B12 and especially good for Vegans.  It also tastes like cheese!)

juice of ½ lemon

1 carrot peeled

For spice blend:

2 teaspoons ground cumin

1 teaspoon dried thyme, crushed with your fingers

1 teaspoon ground paprika

½ teaspoon ground turmeric

1 teaspoon salt

Heat the oil in a skillet over medium-high heat.  Sauté the onions for 3 minutes until softened; add the mushrooms, sauté for 5 minutes; add the garlic, sauté for 2 minutes.  Add the spice blend and mix it up for 15 seconds or so.  Add ¼ cup water to deglaze the pan, scraping the bottom to get all the garlic and spices.

Crumble in the tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around.  You want it to remain chunky. Let cool for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find the tofu is sticking. Add the lemon juice. Add the nutritional yeast and mix it up. If the mixture is sticking to the pan, add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it. Grate the carrot into the tofu mixture and serve.


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  1. James Reno Says:

    Great recipe. It is really amazing how easy it is to be vegan once you get into it. You find foods and combinations you would have never thought of.

    To Your Health!
    James Reno (editor)

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