This recipe is a staple in our household, just about every weekend. My circadian clock is now set so that I can tell it’s Saturday morning by waking up with a scramble craving.
It’s an adaptation of Isa Chandra’s. I found the spices to be a bit overpowering in her recipe so I adjusted them a bit. I also add Field Roast Apple Sage Sausage and potatoes to it. If you haven’t had Field Roast, it’s just about the most amazing vegan sausage you’ve ever tasted. Other vegan sausages bow in deference to it.
Anyway, here’s my recipe. It’s been a big hit at vegan potluck brunches and even with my carnivorous friends!
Stacy’s Famous Tofu Scramble
Ingredients: Serves 2
|2 tablespoons olive oil
3 cloves garlic, thinly sliced
1 pound extra-firm tofu, drained
1/4 tsp ground cumin
1 teaspoon dried thyme
1/2 teaspoon ground turmeric
|1 teaspoon salt;
Fresh black pepper to taste
3 Tbsp nutritional yeast
3-4 tablespoons water
1 link Field Roast apple sage sausage
1 large potato or 2 small new potatoes
Scrub potatoes clean, cube them and boil in salted water until soft, about 10-15 minutes.
Press the tofu using a Tofu X-Press, or whatever method you prefer. Get as much excess water out as possible.
Saute the garlic in 2 Tsbp of olive oil and remove the garlic when browned. Mash the tofu with a fork, leaving some larger pieces, and saute for about 10 minutes, using a thin metal spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan. As Isa Chandra says: that is where the good, crispy stuff is. Lightly brown the tofu. Cook out as much of the water as possible.
In the meantime, slice the sausage into pieces. Using 2 tsp of olive oil, brown the sausage. Once sausage is browned, add potato to sausage and stir fry together for 2 minutes.
Once tofu has begun to brown and water is cooked off, add the spices and nutritional yeast and mix to incorporate. At this point the tofu scramble will become very dry and crumbly, so add 3-4 Tbsp water to combine flavors, as needed. Add the water slowly, just using enough to incorporate the spice and nutritional yeast. Once incorporated and water is once again cooked off, add the sausage and potatoes to the tofu mixture and serve warm.
Speaking of serving warm, look at the steam coming off of this scramble! YUM.