Oops, I was so hungry for tofu scramble, I forgot to take a photo until it was almost gone. I’m so ashamed, especially after reading other recipe blogs with such stylish food art.
This is a terrific RV-friendly breakfast, a genuine skillet meal that takes just a few ingredients to make. Add toast and some sliced tomatoes for real Sunday brunch fare! You decide on your quantities of veggies and spices. We like spicy food, so I wouldn’t want to set you on fire with our amounts. You can even add other veggies, like zucchini or summer squash.
- Sliced or chopped peppers, sweet and hot
- Sliced or chopped onions
- Minced garlic
- Chopped Kale and/or Spinach
- Firm tofu, drained and crumbled
- Chili powder, your choice, but chipotle is quite tasty
- Soy alternative or water
Mix liquid into spices and set aside. Sautée onions for a couple minutes, add peppers and cook for a couple more. Move veggies to the side of the pan. Toss in tofu and let cook a bit, lightly browning if desired. Add garlic and greens over veggies when tofu is almost done. When tofu is done to your liking, pour the liquid over it and quickly stir it into the tofu first, then mix all the veggies and tofu together. Top with cheese if you must, but this tofu scramble is great without it.
I found another tofu scramble recipe online, and this one has better photos, in case you’d like to see how it’s supposed to look. I thought I found the original recipe idea on the Forks Over Knives website, but I searched to no avail.
I also tried a sage and fennel spice mix one morning, which added sort of a sausage flavor to the veggies of choice, mushrooms, Vidalia onions and greens. But don’t forget a little turmeric for color.