A Vegan Breakfast That You'll Actually Want To Make

Untitled-1Photo: Courtesy of Food52.
Food52 helps people become better, smarter, happier cooks. Food52 was named 2012 Publication of the Year by the James Beard Foundation and won Best Culinary Website at the 2013 IACP awards.
The vegan answer to scrambled eggs, this easy dish is sure to become one of your meatless favorites.
Tofu Breakfast Scramble
1 tbsp olive oil
1 cup onion, diced
1 clove garlic, minced
2 cups diced vegetables (I like zucchini and red peppers when they're in season, but use whatever you have on hand)
1 14- or 16- ounce block of extra-firm tofu
2 tbsp tahini
1 tbsp low-sodium tamari
1 tbsp Dijon mustard
1/2 tsp turmeric
1/4 cup nutritional yeast
3 cups baby spinach
1/4 cup fresh parsley, minced
Black pepper to taste
Heat a large skillet or wok over medium heat. Add the oil and sauté the onion until it’s soft and cooked through, about five to six minutes. Add the garlic and cook for two minutes. Add your vegetables of choice, and cook till they’re tender. While the vegetables cook, crumble the tofu with your hands, so that there are still some visible pieces, but it's broken up quite thoroughly. Whisk together the tahini, tamari, mustard, and turmeric. Add the tofu to the skillet, along with the tahini mixture. Mix the ingredients together thoroughly and cook till the tofu is warmed through, about four minutes or so. Add the nutritional yeast and mix it in well. Finally, add the spinach and cook until it’s just wilted. Divide the scramble onto four plates and top each with parsley.
Untitled-2Photo: Courtesy of Food52.
Tofu Breakfast Burrito With Tempeh Bacon
1/4 cup low-sodium tamari
2 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp maple syrup
1 tsp smoked paprika
1/2 tsp chili powder
1 8-ounce package of tempeh, sliced thinly into strips
4 whole grain wraps
Hot sauce or salsa (optional)
Avocado slices (optional)
Whisk together all ingredients except for the tempeh and wraps to make your marinade. Pour the marinade into a shallow dish and add the tempeh to it. Allow the tempeh to marinate for several hours. Preheat the oven to 375 degrees. Arrange the tempeh on a baking sheet. Bake for 25 minutes, flipping halfway through, or until the tempeh is getting crispy and brown. Divide the tofu scramble into the four wraps. Add a quarter of the tempeh bacon, wrap, top with hot sauce, salsa, or avocado, and serve.
This article originally appeared on Food52.com: Tofu Breakfast Scramble.

More from Food & Drinks


R29 Original Series