There are about a zillion vegan tofu scramble recipes out there; here’s mine. It’s simple and straightforward, as good comfort food should be. (Please excuse the mediocre night-lit photo. September is not an easy month and I’m struggling to keep up with Vegan Mofo. Scroll down for a cute photo. XO.)
1/4 block of firm tofu, patted with a towel and gently squeezed, but not pressed
olive oil
1/2 tbsp nutritional yeast
salt and black pepper
squeeze of fresh lemon (~1/4 small lemon should do it)
generous handful of arugula
chopped tomato
toast for serving, optional
Heat olive oil in a small frying pan over medium heat and crumble in the tofu with your hands. Season with nutritional yeast and a bit of salt, and stir to mix. Heat for a few minutes, stirring frequently, just until lightly browned. Stir in arugula and lemon juice, then turn off heat. Season with pepper and a bit more salt (if needed) and serve topped with tomatoes, on toast if desired.
Yield: 1 serving