It looks like egg…it tastes BETTER than egg! And it’s vegan! I have a beautiful vegan friend who inspired me to read more about veganism and animal rights and really opened my eyes to all of the issues involved. While I haven’t yet made the leap to veganism, I am trying my best to make more vegan choices and experiment with vegan alternatives to my favorite foods! And one of those foods is eggs! I live in DC, and love going out to brunch or making brunch on the weekends. This recipe is SO delicious, and packed with veggies. Super simple to make too! The eggs are made from crumbled tofu and the yellow color comes from turmeric and paprika.
Health Stuff: Turmeric is an extremely healthy indian spice that has tons of medicinal properties. Curcumin, the main active ingredient and it is an anti-inflammatory and has antioxidant properties too.
I use a bunch of healthy veggies in this recipe. Any combination would work: peppers, broccoli, onion, mushrooms.
Before cooking, I crumble the tofu. Using a fork you break the tofu up into little crumbles. This part is kind of fun 
Scrambled Tofu with Veggies
Ingredients
- Veggies: I chopped a quarter of each veggie -onion, red pepper, green pepper. A small piece of zucchini and squash and 2-3 mushrooms sliced.
- 1/2 block Firmrm tofu. Avoid extra firm or super firm. The softer tofu's give it a more egg-like consistency
- 1 clove garlic or garlic powder, paprika, turmeric
- salt and pepper
- 1/2 tsp ginger optional
Garnish
- cilantro and soy cheese optional to garnish
Instructions
- Crumble the tofu. Using a fork break the tofu up into little crumbles
- Chop the veggies finely. I used the ones I had on hand, cut a small amount of them and saved the rest for later.
- Heat 1-2 tbsp of oil in a pan. Add in the onions and let them saute for a minute
- Add in the peppers and saute for another 2 minutes
- Add in the tofu, and stir it in well.
- Season with salt, add 1/2 tsp turmeric and 1 tsp paprika. Add garlic powder if you didn't add fresh garlic. This is the point where you can choose to grate a little ginger in. But this step is optional. I usually avoid it for a more classic taste.
- Add in the squash and mushrooms and let it cook for a couple minutes until tender, stirring constantly.
- If you feel the tofu has dried out too much, unlike actual eggs, you can add in a few tbsps of water and let it simmer out a bit to get the right consistency.
- Sprinkle in a little soy cheese. I buy mine at Trader Joes and it's great! Stir it in and garnish with cilantro and serve!
To Prepare:
- Chop the veggies finely. I used the ones I had on hand, cut a small amount of them and saved the rest for later.
- Heat 1-2 tbsp of oil in a pan. Add in the onions and let them saute for a minute
- Add in the peppers and saute for another 2 minutes
- Add in the tofu, and stir it in well.
- Season with salt, add 1/2 tsp turmeric and 1 tsp paprika. Add garlic powder if you didn’t add fresh garlic. This is the point where you can choose to grate a little ginger in. But this step is optional. I usually avoid it for a more classic taste.
- Add in the squash and mushrooms and let it cook for a couple minutes until tender, stirring constantly.
- If you feel the tofu has dried out too much, unlike actual eggs, you can add in a few tbsps of water and let it simmer out a bit to get the right consistency.
- Sprinkle in a little soy cheese. I buy mine at Trader Joes and it’s great! Stir it in and garnish with cilantro and serve!
Prep time: 15 Cook time: 10
