If you had asked me a year ago would I be into trying tofu I would have said, “Tofu DEEZ” – much less tofu breakfast scramble. Straight like that. I never understood the concept behind it – like, why eat fake food? Or atleast that’s what I assumed it was. However, over the past few months I’ve been slowly trying to transition into the whole “vegan” lifestyle. Yea I know, like why? Right? Well for many reasons – the main one being that I don’t really like the consistency of meat anymore. Don’t get me wrong, I love my seafood, but sometimes the consistency of chicken and beef makes my stomach churn. That’s when I knew I needed to start making a change in my diet.
So I recently went to Bus Boys and Poets, and tried this vegan tofu scramble quesadilla they had on the menu. And it was sooo bomb! I mean, it was tastier than any wrap I’ve had, if I’m being honest. So per usual, I just had to go home and try to make some sort of tofu dish.
I’ve been perusing the internet for some vegan friendly, or at least vegetarian, dishes that I can try while I’m making this transition. So I ran across this easy tofu scramble recipe!
Looking to try this? Here’s what you’ll need:
For the tofu breakfast scramble:
- 8 ounces extra firm tofu
- Olive or coconut oil
- 1/4 red onion, thinly sliced
- 1/2 red pepper, thinly sliced
- 2 cups kale, loosely chopped
For the sauce:
- 1/2 tsp sea salt
- 1/4 tsp chili powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric (optional)
- 1/2 tsp garlic powder
- Any other seasonings you may like!
For the salsa:
- Salsa (or made from scratch if ya’ feeling extra fancy)
Since this was my first time making tofu, I’ll admit that I really didn’t know how to season it properly – as in, I wasn’t sure what was too much vs just enough. I felt I could have seasoned it more, but will definitely take that into consideration for next time!
That’s about it! Here’s a really good step-by-step recipe if you want to give it a shot.
Happy eating! 🙂