I first discovered the magic of a tofu scramble in, of all places, South Korea. There was this one lovely little cafe, called Plant (which I'd strongly suggest visiting for anyone in Seoul), that my friend and I visited at least 5 or 6 times in as many days. The food was LIT. However most lit of all the food, was the breakfast burrito. It was so good that I dreamed about it, more than once. In actual fact, I still dream about it...
I knew that theoretically you could crumble firm tofu, add in a few things and that you'd supposedly end up with something resembling scrambled eggs, albeit vegan. What I could not have anticipated however, was just how straight out TASTY and also conveniently easy doing that would be. Which leads us to the present situation, wherein I am entirely unashamedly obsessed with eating tofu scramble for breakfast, preferably in the form of a breakfast burrito but truthfully, this scramble would go down equally as tasty on some toasted bread. Aside from just being generally delicious, tofu scramble also makes for a really wholesome and filling breakfast that will leave you genuinely feeling full until lunch, instead of getting the dreaded 10.30am munchies where you feel the compulsion to eat everything in sight (we've all been there). Also, it keeps well in the fridge and reheats the following day, which is like a gift for the mornings where I have to be up early for work and don't have time, with my demanding sleeping schedule, to make a proper breakfast. Simply reheat some tofu scramble, put it in a soft tortilla with some other fun things (namely avocado and coriander) and voila - eat well AND be at the office on time!
Ingredients;
(*this makes enough to serve 3, because I like keeping some as leftovers for breakfast the following days too!)
450gm firm tofu
1/2 red onion, finely diced
1/3 leek, finely sliced (optional, but v tasty)
1/3 red capsicum, cut into thin strips
1 -2 tbsp olive oil
2 - 3 handfuls spinach
2 shallots, sliced
1 tsp garlic salt
1/2 tsp paprika
1/2 tsp turmeric
1/4 tsp chilli flakes
1/2 tsp cumin
Pepper (to taste)
Water
1 tbsp soy sauce/tamari
1 handful vegan cheese (optional)
Soft tortillas
Coriander
Sliced fresh tomato
Avocado
1. Remove your tofu from the packaging. You need to remove some of the moisture from the tofu - to do this I like to take 2 bread boards and place some paper towel/absorbent paper on top of one. I then crumble the tofu with my hands and spread it over the top of that paper towel. I add another layer of paper towel on top, followed by the second bread board and then a hefty stack of law textbooks (the only thing they've ever been useful for is as a tofu press to be entirely honest!). I leave this setup for approx. 10 mins while I prep the other ingredients.
2. While that's going on, dice and slice the onion, capsicum, shallots and leek.
3. Take a large frypan and place it over medium-to-high heat. Add the olive oil to the pan, then add the onion, leek and capsicum. Cook for a few minutes, then add in the spinach and stir through.
4. Push the vegetables over to one side of the pan and the take your now semi-dry crumbled tofu and add it to the empty side. Allow to cook for approx. 5 minutes, stirring occasionally, then mix through with the veggies already in the pan.
5. Take a small bowl and add your spices to it. Add in some water, approx. 2 tbsp and mix well. Add in some cracked black pepper to taste.
6. Add the spice sauce mix to the tofu and veg mix. Add in the soy sauce/tamari and mix everything through well. I like to add a handful of vegan cheese at this stage for some extra pizzaz but that's entirely up to you! Stir everything through well and voila - you've got yourself a tofu scramble!
To serve, take a soft tortilla and layer it up with some of the tofu scramble mix, some fresh coriander, sliced tomato and avocado. Fold it all up and then proceed to enjoy one of the most delicious breakfasts of your life. MAGIC!
