Tofu Scramble
Hello sweet friends!
This is a recipe that I have been making for lunch over the past few years on such a repetitive repeat — most of you have seen images of this toast on my Instagram stories more than you’d like! It is a simplified version of the already very simple scramble I have in one of my ebooks.
I decided recently it needed to also have a home here also because of its consistent appearance on our plates. Riley loves this scramble too, and I often make it in a double or triple batch to reheat for us over a few days.
Now that I’ve shared my favorite tempeh lunch sauté, as well as this scramble, I think about ninety percent of how our lunches look on a day to day basis has been covered. I should probably get more creative! But the simplicity of ten percent creative, ninety percent habitual, suits life as a mom currently. I hope you enjoy this vibrantly yellow scramble, and please do get creative :).
x Jessie
TOFU SCRAMBLE
Makes 2 servings.
scramble
8 ounces extra firm tofu
3 to 4 tablespoons plain soy milk
1/2 teaspoon ground turmeric
1/4 teaspoon fine sea salt
freshly cracked black pepper
to serve
sourdough rye bread, toasted
avocado
kale and chard, steamed
lemon juice
Instructions
Pre-heat a non-stick ceramic skillet over medium high heat.
Drain the tofu and crumble into large chunks in the pre-heated skillet.
Add the soy milk, it should just cover the base of the tofu.
Heat to where the soy milk is lightly bubbling.
Add the seasonings, holding back the black pepper for now, and stir the scramble with a spatula, breaking up any larger pieces into smaller ones depending on the size you would like.
Once mixed and evenly yellow, let sit on medium heat for 2 minutes.
Give the scramble another stir/flip and reduce the heat to medium-low.
Let cook another 2 to 4 minutes or until the liquid has been absorbed and the scramble is holding its shape.
Mash half an avocado on a slice of toasted sourdough. Top with a squeeze of lemon and half of the scramble.
Serve with steamed greens also topped with lemon juice and finish everything with plenty of freshly cracked black pepper.