Bangin' Good Tofu Scramble, and a Baked Almond Cheese to Knock Your Socks Off with
Published at : 26 Jan 2021
Dr. Stacey J. Anderson is a professor in public health by day, ferocious vegan foodie by night. She is a certified Master Vegan Life Coach and Educator (MVLCE) from the Main Street Vegan Academy. She is the wizard behind The Vegan With The Voice, a voice actor with uncompromising vegan sensibilities who specializes in voicing projects for progressive causes of social justice, environmental sustainability, animal welfare, and science literacy. Her philosophy is that passionate promotion of the vegan lifestyle begins at home. In her work as a vegan coach, she encourages newly minted vegans to fall in love with the luscious, environmentally sustainable, compassionate, health-giving world of vegan cuisine… in short, to celebrate their inner ethical hedonist as they adopt the vegan lifestyle. Dr. Stacey lives in the San Francisco Bay Area with her husband and her two incorrigible cats.
Bangin' Good Tofu Scramble
This scramble employs a couple of simple techniques to bring out the flavors and textures to make it a rich and decadent breakfast with zero oil and 100% whole plant foods.
1/2 cup chopped yellow onion
2 button mushrooms, chopped (about 1/2 cup)
1 roma tomato, chopped (1/2 cup)
2 cloves garlic, minced (about 2 tsp)
1 serrano chile, minced (about 1 Tbsp)
5 oz extra firm tofu
1/2 small avocado, mashed w/ a fork (about 1.5 oz)
3 Tbsp vegetable stock
1 Tbsp pure lemon juice
1/2 tsp turmeric
pinch kala namak, aka Himalayan black salt (a pinch is officially 1/16 tsp)
1) Heat a dry frying pan over medium flame. Toss in onions and dry saute to softened and lightly caramelized, about 5 min.
2) Toss in mushrooms and stir around. Mushrooms will release their liquid and cook down. Saute together 'til dry again and mushrooms are browned, about 4 min.
3) Add in tomatoes, stir, then add in chiles and garlic plus one Tbsp of the vegetable stock. Saute about 1.5 min to break down the tomatoes.
4) Crumble tofu w/ your fingers directly into the pan. Add the 1/2 tsp turmeric and pinch kala namak plus 1 Tbsp lemon juice.
5) Stir, and add in the remaining 2 Tbsp vegetable stock. Mix well, saute about 1 more min, and remove from heat.
6) Add in the mashed avocado, stir very well 'til scramble is fluffy and creamy.
Serve as is, or with some baked almond feta cheese, a handful of shredded greens, a couple of Tbsp of plain non-dairy yogurt, or whatever you like.
Recipe for baked almond cheese:
Baked Almond Feta
1.5 cups finely ground almond meal/flour
1/4 cup lemon juice
1/2 cup + 3 Tbsp water
1 clove garlic, minced
1/2 - 1 tsp salt
Place everything in a blender and blend to creamy and smooth. Stop and scrape down if need be.
Line a small bowl with cheesecloth. Spoon the mixture into the cheesecloth, bring all the sides of the cheesecloth together and tie into a ball, (use a rubber band). Place the ball in a strainer and place over a bowl and place it all in the fridge for about 12 hours. After 12 hours a bit of liquid will have drained off.
Take a sheet of parchment paper large enough to cover the bowl you intend to bake the cheese in, and crumple up the parchment paper into a ball, uncrumple, crumple again, uncrumple, etc, until the paper is soft enough to line your baking bowl without creating big creases. Lay the paper into the baking bowl.
Preheat the oven to 350 and unwrap the cheese from the cloth, transfer to the lined baking bowl. Bake for 40 minutes until slightly golden and firm to the touch. Cool completely in the baking dish on a cooling rack. Transfer to a serving plate.