I love this picture because it’s the scramble I made for Lucas the morning after he proposed to me. That’s one of the 100 gerbera daisies he spread all over our bedroom. You can see some bacon on the side, too. Delish!
This recipe makes enough for 3 moderate eaters, or one moderate eater and Lucas. It’s a pretty free wheelin’ recipe as you can put just about any damn thing in a scramble and it’s tasty, so I’ve just mostly talked about how I handle the tofu and you can handle your toppings however they like to be handled.
1 block extra firm tofu, pressed
1 Tbs canola oil or EB
½ tsp turmeric
Salt, pepper, cayenne pepper, and Spike seasoning to taste
Stuff to throw in there:
Leftover tater tots or fries
Or basically anything else you would enjoy in a scrambly situation.
Heat the Canola oil or EB in a skillet (careful not to let the olive oil smoke or the butter brown) and add the block of tofu, cutting it into scrambley sized bits in the skillet with the end of your spatula. If you are using leftover tots or fries (and, seriously, why aren’t you? It’s really super good!) then put them in at the same time or even a little before the tofu, so they get nice and crispy.
Turn down your heat to medium/medium low and let the tofu cook for about 10 minutes, tossing to make sure it doesn’t overcook on any one side.
Add the turmeric. This is for coloring more than anything else, as I find turmeric rather flavorless. Stir the color around until everything is uniformly yellow, and add the rest of the spices.
Add in your toppings, and allow to cook for another 5 minutes or so (more if the toppings were really wet).
You can top this with some nutritional yeast at the end if you want, or vegan cheese, for a cheesier effect. I don’t usually do this, though, and instead just put a little dollop of sour cream on the side.
Incredibly Italian variation:
15 cremini shrooms, sautéed with garlic and fresh basil, reserved
2 zucchinis, sautéed with garlic and onion until carmelized, reserved
Tater tots, salted and browned
Cubed and scrambled tofu with Spike, salt, pepper, turmeric
Make some Italian sausage, either by using my lentil sausage recipe OR, if you don’t have a gluten or wheat allergy:
1 package Gimme Lean, mixed with
½ tsp salt
1 ½ tsp pepper
1 ¼ tsp fennel, chopped or cracked
3 cloves garlic
1/8 tsp cayenne
1/8 tsp cracked/chopped rosemary
1/8 tsp oregano
Brown the sausage in an olive oiled pan and set it aside.
1 bunch kale, cut and braised with garlic, salt, and ½ shallot diced small
Add the rest into the kale and cook til all warmed. Try not to squeal in delight as you eat this, I dare you.