madi's blog.

For the longest time, one of the hardest things about being vegan was not getting to eat eggs. My husband and I are breakfast people and we sorely miss the simplicity of eggs when we’re trying to get breakfast on-the-go or going to brunch with friends. I’ve made a lot of different scrambled tofu dishes before, but this was the first one where I tried to make it taste like eggs. It’s definitely not identical in flavor but it’s pretty close and the bright yellow color helps. Essential to this recipe are both some kind of vegan mayo and a vegan parmesan; you can find mayo substitutes at the store and it’s easy to make your own vegan parmesan! I blend together raw, unsalted cashews, nutritional yeast, garlic powder, and salt for mine. To make this meal even tastier, chop some avocado and use it to top off your tofu!

Scrambled Tofu

• 16 oz. extra firm tofu
• 1 tbsp. extra virgin olive oil
• 1 tbsp. vegan butter
• 2 tbsp. vegan parmesan
• 1 tbsp. nutritional yeast
• 1 tbsp. turmeric
• 1 tsp. ground mustard
• 1/2 tbsp. garlic powder
• 1/2 tbsp. onion powder
• 1/2 tbsp. vegan mayo
• 1 tbsp. olive oil
• Salt and pepper to taste

Directions

1. Turn the stove on medium and heat up a frying pan with your olive oil.
2. Crumble your tofu using a fork and add it to the pan.
3. Cook the tofu on medium heat for 6-8 minutes.
4. Add the rest of the ingredients to the tofu and mix.
5. Once the mixture is evenly distributed, turn off the stove and serve immediately.