I know it’s like the vegan cliche to love tofu, but I seriously love tofu – especially scrambled.
I think it’s because when I ate meat, my go-to breakfast was eggs. At one point I was eating 4-6 eggs a day. It was overkill, I know. I just liked how easily I could whip them up, and how many different ways I could make them.
I especially loved scrambled eggs. But then I became vegan and alas, my love affair with eggs was no more.
However, during this pregnancy, I did actually eat a few eggs.
Dum dum dummm… Don’t call the vegan police on me! I had what I call – and EGG-sistential crisis. My body was craving eggs. But I was VEGAN. I felt this moral obligation to NOT eat eggs. I felt bound by my vegan label, but also I felt this weird guilt about even considering eating eggs. I had so many chats with my husband about what I should do, and really it came down to this:
He said, “Why are you vegan in the first place?” and I said, “Because I don’t want to harm animals or the environment..” and he said, “Well, if you could eat eggs in such a manner that didn’t harm the environment or animals, wouldn’t you do that?”
Hmmm. He was on to something. There is a little farm near where my mom lives that has a big space for their chickens to roam, they get their eggs fresh every day, and they ONLY farm eggs. Not the actual chickens.
My craving for eggs had lasted over a month. I figured my body was trying to tell me something. So I finally – after months of debate – ate the damn eggs. And honestly, It felt like it was exactly what my body needed at the time. Later, my friend let me know that at the time during my pregnancy that I was craving eggs (around 2-3 months), was when my body would be needing a whole lot of a nutrient called choline. Choline is used to promote the development of the brain and nervous system and is abundant in eggs. My genius body knew exactly what I needed when I needed it!
Thanks bod.
Even though the eggs tasted great, they didn’t go down so well.
My body wasn’t used to digesting animal protein. I started to feel bloated, and gassy every time after I ate them. So once the cravings went away, I stopped consuming them and went back to my old, reliable fav – scrambled tofu.
I remember the first few times I tried making this dish. Without a recipe to go on I put in waaaaay too much turmeric to make them egg-colored, and way too much salt. In fact, I think all I put was salt and turmeric. They were gross. Needless to say, I have evolved since then. My knack for putting together spices that compliment each other has improved thanks to my amazing husband, the spice-master, Vikram.
There are tons of different spice combinations you can use to jazz up your plain tasting tofu
But the one I’m sharing with you today is by far my favorite. It can be nice and mild with just a pinch or two of cayenne, or you can totally spice it up and add in some hot chili flakes. The spice world is your oyster my friends!
The other amazing thing I love about this recipe is that you can pretty much add any veggie you want to it! One of my go-to combo’s is onions, mushrooms, spinach and red peppers. But you can add or omit veggies to your personal liking. I always feel weird about posting the exact, specifics of a recipe when I know that certain things can, and SHOULD be modified based on personal preference. Like who am I to tell you what vegetables to put in your scramble? Life is short, throw in whatever you want.
Other delicious veggies I’ve tossed in here:
- Kale
- Green Onions
- Garlic
- Avocado (sliced and put on top – this is always a good idea)!
- Broccoli
- Bok Choy
- Black Beans
I wouldn’t necessarily put all of these in at once, (or you could, YOLO and such…) but I just want you to know that this recipe will pretty much taste delicious with any combo of veggies.
Check out the recipe below, and let me know what you think! Are there any other flavor combos you like? Let me know in the comments section! Happy Eating 🙂
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Servings |
people
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- 1 pack Organic extra firm tofu
- 2-3 tbsp coconut or avocado oil
- 1 medium onion diced
- 1 medium red pepper diced
- 1-2 handfuls spinach chopped
- 1 tsp turmeric
- 1 tsp chili powder
- 1/2 - 1 tsp cumin
- 1/4 tsp cayenne pepper add or take away depending on spice preference
- 1/4 tsp chilli flakes omit depending on spice preference
- salt and pepper to taste
- 1-2 cups sliced mushrooms
Ingredients
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- Over medium heat, place the onions in a pan with a few tbsp of oil, and saute until they are translucent.
- Add in the rest of the vegetables (with the EXCEPTION of the spinach which you will add right at the end) and saute until soft.
- Place another tbsp of oil in the pan, and begint o crumble up your tofu. Literally pull some apart, and crumble it in your hands so it resembles scrambled eggs.
- Add in your spices, and stir so they mix evenly with the tofu and veggies. Add in salt and pepper, and modify spices according to your preference.
- Add in the spinach, stirring to ensure the spinach is evenly distributed. At this point you can reduce heat to low, and cover for 10-15 minutes.
- Serve with oven baked potatoes or sweet potatoes, and definitely avocado! Enjoy 🙂
