Vegan Curried Tofu Scramble makes a nutritious breakfast easy
Vicki Brett-Gach | Contributor
My friend Jeri and I recently conducted a vegan cooking demonstration for an audience of about 50 people at the Caroline Kennedy Public Library. We chose a breakfast menu, featuring this Curried Tofu Scramble.
We thought it would be fun to expose newbies to tofu because tofu seems to be so polarizing. People either love it or hate it (or think they do), but often are just afraid to try it in the first place.
That used to be me. I was vegan for a year or more before I learned to really appreciate tofu. Ultimately, multiple exposures and a dramatic dose of flavor made me a convert too.
Tofu is made from soymilk, much in the same way cheese is made from milk.
First, soybeans are ground with water, then heated, separated, stirred, poured, and pressed before they are ready to take home in those little white boxes. Low in calories, tofu has plenty of calcium, potassium, and magnesium, and is rich in protein, with zero cholesterol or saturated fat.
When this audience (of mostly non-vegans) watched every step of our cooking demo that evening, something fascinating happened. They became almost as invested in our final dish as we were. Everyone wanted a taste.
Afterward, dozens of people came up to me with a personal story. Each one seemed to recount never liking (or in some cases trying) tofu in the past, and yet loving it this time around.
Wrapped in a whole grain tortilla, this quick, nutritious scramble is ideal for breakfast or Sunday brunch, and makes yummy leftovers on days two and three as well.
So if you think "delicious tofu" is a contradiction in terms, or that tofu sounds more like a punch line than an entree, consider giving this recipe a try, because it might just change your mind too.
CURRIED TOFU SCRAMBLE
Serves 3 or 4
1 package extra firm tofu, mashed with a fork, or crumbled with hands
2 tablespoons of Scrambler Seasoning Mix*
1 - 2 cups of any combination of cooked onions, potatoes, bell peppers, mushrooms, zucchini, broccoli, spinach, or asparagus
Combine tofu with Scrambler Seasoning Mix, and cook together in a non-stick skillet. Stir constantly until tofu is rich in color and begins to turn golden brown. Add cooked vegetables at this point (if using), and continue to cook until heated through, about 3 minutes more. Remove from heat. Season with additional salt and pepper to taste, and/or hot sauce, if desired.
Serve immediately with whole grain toast or warm tortillas.
*SCRAMBLER SEASONING MIX
1 cup nutritional yeast flakes
5 tablespoons, plus 1 teaspoon onion powder
4 teaspoons curry powder
4 teaspoons ground turmeric
4 teaspoons ground cumin
4 teaspoons kosher salt
1 to 2 teaspoons ground pepper
Blend all ingredients together and store in a small covered jar.
(Recipe adapted from Dr. Neal Barnard's Program for Reversing Diabetes, by Neal Barnard)
Vicki Brett-Gach is an artist, writer, wife, mom, and enthusiastic vegan, and loves to help family and friends discover that you do not have to be vegan to enjoy delicious vegan food. Vicki understands the challenges a new vegan can face, and welcomes your questions and comments at firstname.lastname@example.org. To find more of Vicki's recipes, visit her Ann Arbor Vegan Kitchen blog at annarborvegankitchen.wordpress.com.