I have been meaning to make this breakfast for sometime. Whenever I would get ready to make it I would be missing one of the ingredients. Today is the day. I have all the ingredients.
Right this moment I am pressing the tofu to get the liquid out and so I can impart more flavor into the tofu. Tofu is a blank canvas, which means you can season it however you want to.
I am using a shortcut ingredient in this scramble. Frozen O’Brien breakfast potatoes. They contain some peppers and onions. They are perfect for some additional flavor and bulk.
This meal is not just for breakfast. You can make this anytime. This would make a great brunch item to share. Make the GF Blueberry muffins and a beautiful bowl of mixed fruit to go along with the scramble and you will have a wonderful Sunday brunch with your family and friends.
- 14 oz. firm tofu, pressed
- Savory Spice Blend, to taste
- Couple of Pinches of black salt
- 4 c O’Brien Potatoes, frozen
- Vegetable broth as needed
- 1 tbsp nutritional yeast
- 1 avocado, sliced
Press the tofu for at least 30 minutes to get the liquid out.
Season pressed tofu with Savory Spice blend and black salt. (The black salt will help give it that eggy flavor that you come to expect from scramble eggs.) Set aside.
Over medim-high heat in a large pan cook O’Brien potatoes to a golden brown color. Use vegetable broth as needed to keep the potatoes from sticking. You may also want to turn down the heat to medium if the potatoes are browning too quickly. Transfer potatoes to a plate and set aside.
Before you add the tofu deglaze the pan with vegetable broth to make sure you get all those bits of flavor.Add tofu to the pan that you cooked the potatoes in.
Cook tofu until they resemble scrambled eggs. Return potatoes to tofu and stir. Add nutritional yeast . Taste for seasoning. I added more Savory Blend.
Serve. Eat. Enjoy.
Note: This scramble would be great to be used for breakfast burritos/tacos. Add a little salsa and you have a great filling and nutritious breakfast to grab and go.