Hello lovelies! It’s been awhile. I’ve been trying to figure out how to juggle my life as a special education preschool teacher with my powerlifting life and my blogging life. It’s been a little rough and sadly my blogging has fell to the side. I’m also trying to go back to college soon but I will figure it out! I’ve been up to a lot actually….teaching, cooking, eating, and I had another powerlifting meet in January.
I had an awesome couple of snow days this past week and decided to whip this up for my lunch. This is my usual tofu scramble recipe but sometimes I love to put it into a burrito shell. Burritos make life better, right? I mean, LOOK at this beauty! This is my basic tofu scramble with about 1/4c of Daiya cheddar cheese thrown in, topped with Follow Your Heart Sour Cream and scallions in a tortilla shell (gluten free for me because gluten hates me).
This is an easy recipe for a bulk seasoning for tofu scramble. It’s also one of my favorite cooking hacks….bulk seasoning so I only have to add one thing while cooking. Mix this all together and store to use for when you make tofu scramble. I usually just sprinkle it on top so I don’t have an exact measurement….my guess is use about 1/8-1/4c of this powder per block of tofu and adjust salt and pepper by taste preference. Procedural wise for cooking, follow the basic concept of my herb tofu scramble here. BUT be sure to leave out all of the seasonings, basil, and nutritional yeast from that recipe above if you’re using this basic powder recipe below.
- 1 cup nutritional yeast
- 2 Tbsp turmeric
- 1/4c EACH-chili powder, cumin, and oregano
- 2 Tbsp black pepper
- 2 Tbsp black salt (it's got a lil sulfur taste and is awesome in scramble, you can get it at a decent health food store or co-op)
- possibly additional sea salt if you like
- Put all in tupperware or a large mason jar. Close up tight and shake, shake, shake. Use about 1/8-1/4c of this mix when you make tofu scramble. Easy and yummy!
- Definitely splurge on the black salt.
- Definitely buy really good nutritional yeast like the Red Star brand.
- Make sure you store it in a tight container, especially when you shake it!
I love breakfast or brunch…honestly I just love breakfast foods. I could eat them any time of the day. One of my absolute favorites, which is also one of the easiest, is tofu scramble. There’s just something about sizzling hot tofu with veggies and seasonings paired with buttery toast or roasted potatoes that makes me feel all warm and fuzzy inside. It’s the perfect weekend brunch and goes well with a movie or netflix. Make it for yourself, or your family, or that hot brunch date you’ve been wanting to have.
This is no plain jane tofu scramble, which sometimes really hit the spot. This one is full of herbs like oregano and fresh basil. It’s a nice twist on a classic. Sometimes we all need a twist. XOXO
- 1 block extra firm tofu, pressed and crumbled
- 1/2c red onion, diced
- 1/2c button or portobello mushrooms, diced
- 3 garlic cloves, minced
- 1/2 tsp black pepper
- 1/4 tsp sea salt
- 1/4-1/2 tsp black salt
- 1tbsp ground oregano
- 1 tsp turmeric
- 1 c fresh basil, chopped
- 1/2 c cherry tomatoes, chopped
- 1 c kale, chopped
- 1/4 c nutritional yeast
- 1/4-1/2 c water
- 1 tbsp olive oil (or less)
- Heat oil in pan on medium to high heat. Add onions and mushrooms, cook until onions are translucent. Add garlic and saute until fragrant, about 1 minute. Add crumbled tofu to pan and stir well. Next, add all spices/herbs (including fresh basil, but excluding the yeast) and cook for about 5 minutes, stirring frequently or until tofu is starting to brown. Add the chopped tomatoes and kale, stir very well. Then add the nutritional yeast and enough water to almost cover the scramble. Stir it very well and turn the heat down to medium to let it simmer. You want to just cook off the liquid so stir it once in awhile until the liquid is gone but the scramble is still slightly moist. This prevents it drying out and makes it slightly saucy. Once the liquid is gone it is done! Enjoy!
- You can use a tofu press to get the liquid out of the tofu or just hold the cake in your hands and press without squishing it. It's not a big deal if it still has some moisture.