Tofu Scramble

Recipe Types: Breakfast, Dairy Free, Gluten Free, Vegan, Vegetarian

This is my all time favorite breakfast. If someone wants to be really sweet to me, on say, Mother’s Day (or a random Monday morning), then this is the go-to meal. Serve with veggie sausage for a vegan option or go all Wisconsin with thick slabs of bacon! Toast and a french press coffee is the kicker to this perfect meal.Ingredients

• 1 lb. extra firm tofu, drained, pressed, and cubed
• 1 tablespoon olive oil
• 1 medium chopped white onion (about a cup)
• 3 cups greens (kale, bok choy, beet greens, spinach, or kohlrabi greens)
• 2 cups button mushrooms, thinly sliced
• 2-3 cloves garlic, minced
• ¼ cup nutritional yeast
• Juice of ½ a lemon
• 1 carrot, shredded
• Soy sauce, or Braggs, to taste
• Spice blend: 2 teaspoons cumin, 1 teaspoon thyme, crushed with your fingers, 1 teaspoon paprika, ½ teaspoon turmeric, 1 teaspoon salt

Instructions

1. Heat oil in skillet over medium-high.
2. Sauté onions 3 minutes, until softened.
3. Add mushrooms, sauté 5 minutes more.
4. Add garlic, sauté 2 minutes more.
5. Add spice blend and mix it up for 15 seconds or so.
6. Add ¼ cup water and deglaze the pan, scraping the bottom to get all the garlic and spices.
7. Add tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. This is very important, leave the tofu in the cubes. It fries up better, and leaves it with a seared crunchy crust rather than the soggy, soft texture that most people don’t like about tofu.
8. Let cook 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 that it is sticking.
9. Add lime juice, if desired.
10. Add nutritional yeast and mix it up.
11. Add the greens in batches. Use tongs to turn them into the mix every minute or two. You want to blend it, but not crush the tofu or squish the greens.
12. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
13. Grate the carrot into it and fold. Serve with toast and olive oil.