Loaded Tofu Scramble

By Rev. Chef Beth Love

Tons of veggies add flavor, nutrition, and attractive color. The addition of soymilk, tahini, nutritional yeast, and a little miso makes for a creamy, satisfying dish!

Yield:

About 6 cups

Ingredients:

• 1 yellow onion, diced or sliced
• unsalted vegetable stock, optional
• 1/2 pound mushrooms, sliced
• 2 cups small broccoli florets
• 1 small carrot
• 1 pound tofu, mashed
• 1/4 teaspoon ground turmeric
• 1/2 cup plain, unsweetened soy milk
• 1 teaspoon light miso, optional
• 2 tablespoons sesame tahini (raw, if you can get it)
• 2 tablespoons nutritional yeast
• 1 red, yellow, or orange bell pepper (or a combination)
• black pepper to taste

Directions:

1. Heat a heavy-bottomed pot or pan on a fairly hot burner until a drop of water sizzles on the surface.
2. Add onions, and stir to keep from sticking. Adjust temperature as needed, and add a tiny bit of vegetable stock or water to keep from sticking if needed and to deglaze pan.
3. When onions are nicely caramelized, add mushrooms and cook.
4. While onions and mushrooms are cooking, crumble tofu with your fingers and mix in turmeric.
5. Add broccoli and carrot to mushroom onion mixture and cook, stirring, until almost fully cooked by still crisp.
6. Remove veggies from pan and set aside.
7. Add a little stock to the pan to deglaze, then add tofu.
8. Continue cooking tofu and stirring until heated through, adding a little more stock if needed.
9. If using miso, mix with a tablespoon or two of the soymilk and set aside.
10. Add remaining soy milk, tahini, and nutritional yeast to pan and cook, stirring, until well mixed.
11. Add vegetable mixture back to pan with bell peppers.
12. Stir together.
13. Remove from heat and stir in miso mixture, if using.
14. Taste and adjust seasonings, adding more nutritional yeast if you like, and black pepper to taste.
15. Serve.

Notes, Substitutions, and Variations:

• Vary the vegetables, using whatever is fresh and in season. Other possibilities include zucchini, summer squash, snap peas, tomatoes, cauliflower, celery, , kale, chard, and tomatillos.
• Add a fresh herb such as basil or thyme.
• Substitute a different unsweetened plain plant-based milk for the soymilk.
• Use cashew butter instead of tahini.
• For ease of mixing into the scramble, you can combine the soymilk, tahini, and nutritional yeast first, mixing by hand or in a blender.

The upcoming book Desserts in the Raw is in the Tastes Like Love series by Eat for the Earth’s founder and Executive Director Beth Love. This recipe is used by permission of the author.