VEGAN: Smoky Asparagus Tofu Scramble

A breakfast dish that will get you up and ready in no time at all.

I got very excited upon coming across this recipe. First reason is because I LOVE tofu so darn much and it just makes my day so complete (foodwise). And the second reason is my eldest child loves scrambled eggs, and this is such a great alternative for him to try out.

It is quite difficult for kids to adapt to the whole vegan living and finding recipes like these is such a treat. And just like scrambled eggs, you can have it in a sandwich, wrap or taco or even just as is.

Plus the asparagus combined with the tofu is super delish. Makes this dish a complete morning starter.

Check out the recipe below.


Smoky Asparagus Tofu Scramble

 

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Ingredients:
1 tsp oil
1/3 cup red onion
2 cloves of garlic minced
1/2 tsp smoked paprika
1/4 tsp red pepper flakes or to taste
1/4 tsp chipotle pepper powder
1 cup chopped Asparagus, 3/4 -1 inch
1/4 cup chopped red bell pepper
1/2 tsp italian herb blend
1/2 tsp mustard powder
1/2 tsp turmeric powder
a generous pinch of kala namak/black salt for the eggy taste.
2 tsp nutritional yeast (optional)
1/4 – 1/2 tsp salt (to taste)
1 medium tomato chopped small
1/2 14 oz pack firm Tofu, crumbled. I use Nasoya organic non gmo
a generous dash of black pepper
cilantro and lemon juice for garnish

Variations:

Add in 2 Tbsp Daiya pepper jack and mix in before serving.
Add garam masala instead of all the spices.
Add in greens when you add tomatoes.

Instructions:
In a pan, add oil and heat at medium. Add onions and garlic and cook until just about translucent. 3-4 minutes.
Add the pepper flakes, paprika and chipotle pepper. mix and cook for a minute to slightly burn/smoke the spices and infuse the onions.
Add in the Asparagus and cook covered until bright green. 2-3 minutes.
Add the red bell pepper and all the spices and salt. Mix well.
Add the tomato, mix and cook for 2-3 minutes until slightly mushy.
Mash/crumble the tofu with hands or chop small and add to the pan. Mix well
Mix, cover and cook for 5 minutes. If the scramble begins to stick, deglaze with a Tbsp of water. I don’t press the Tofu before use, so usually there is enough moisture to prevent sticking.
Taste and adjust salt and spice. Lower the heat to low-medium and cook for another 3-5 minutes.
Sprinkle black pepper, lemon juice and cilantro(optional) and serve.

 

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Notes:

Use Hemp tofu, cooked Chickpeas or White Beans, chopped corn or quinoa polenta to make soy-free.
For a Non-smoky version. Cook the onions, garlic and asparagus together for a few minutes, then add all the spices together. Mix and add peppers and tomato and cook until tomato is mushy. Add tofu and cook till done.

 

A very big thank you to veganricha.com for this delicious dish.