The Best Breakfast Scramble Ever!
Cheez sauce:
1/2 cup flour
1/2 cup nutritional yeast
1 teaspoon garlic powder
2 cups water
1 teaspoon yellow mustard
4 tablespoons vegan margarine (I use Earth Balance) Stir fry:
1/2 onion, chopped
1/2 green pepper, chopped
cooking oil, as needed
1 pound extra firm tofu, drained and crumbled (not silken style)
pinch turmeric, optional
salt and pepper, to taste
1. For cheez sauce, mix first 3 ingredients together in sauce pan. Add water and mix thoroughly. Heat on medium until thick and bubbly. Remove from heat and add mustard and margarine. Set aside.
2. For stir fry, saute onion and green pepper in oil. When they are good and soft, move them to the sides of the pan and form an empty circle in the middle for your tofu.
3. Add more oil to the middle of the pan, then add your drained, crumbled tofu. When it starts to get golden, mix in the peppers and onion and keep frying. You can add some turmeric for color, if you like.
4. When it looks like you could eat it, add the cheez sauce and mix it all in to coat, until that becomes golden brown too. I saute this for another couple of minutes. You might not need all of the sauce. I save the leftovers for pizza or nachos. Add salt and pepper to taste (this makes all the difference!).
Eat! This is soooo good and it’s great on toast or English muffins (I use Matthew's brand). I don't miss eggs at all after discovering this!
Source of recipe: I got the recipe for this cheez sauce from this site (cheesy enchiladas).
SO HOW'D IT GO?
Great idea on adding the sauce! I used a very similar tofu scramble recipe from my fave cookbook, Vegan World Fusion Cuisine, and then topped it with about 1/3 of the suggested amount of sauce. I had found tofu scrambles somehow lacking the right consistency in the past, but the sauce gives it a nice texture and consistency. Definitely needs salt and pepper, that does make it. I actually added a splash of braggs to the sauce to give it a little more salt (and I am not a big salt person).
Yummy protein-filled breakfast! I love how the cheezey sauce holds it all together so you can make a sandwich out of it with a couple pieces of whole wheat toast. I made this twice last week just for myself! It makes 3 very hearty breakfasts and reheats perfectly as a healthy meal before heading out in the morning. Thanks for the great recipe! ;D
Yum! I love this recipe! But yes, reduce the sauce or you'll have way to much for just this dish. I put it on toast. It makes a lot, not that I'm complaining. I had it for breakfast for three days!!
I love scrambled tofu, and this is a great take on it with the addition of the "cheese" sauce. I usually vary the veggies according to what I have on hand at the moment. Today, I added 3 minced garlic cloves, about half of a large potato (which I fried ahead), chopped mushrooms, a tomato, shredded carrot, and some frozen mixed greens. I subbed red bell pepper for the green. I also added some spices to the tofu--cumin, paprika, and thyme, in addition to the turmeric, salt, and black pepper. Making a big batch of scrambled tofu ahead of time is such a great way of having a hot, quick breakfast (or dinner) for yourself for a few days; I usually get about 4 meals out of this.
Mmm, yummy! I made the bean & cheese enchiladas for dinner last week so I knew how amazing that cheese sauce was already. I used a ton of veggies that were sort of getting close to the end of their shelf life, plus half a leftover baked potato and lots of ground black pepper and some sage. I only made half the recipe of cheese sauce and it was more than enough for my very big scramble. I spread some soya margarine on a toasted whole grain bun and piled the scramble on top, and it was like heaven on a bun.
I wanted to update this to say definitely do not use all of the sauce or it will be quite runny and wet. I used about 1/3 of it and it was perfect. I made 2 more scrambles with the same batch of cheese that week. Either make less sauce or save the left overs for other recipes-up to about a week.
You're right! It IS the best breakfast scramble ever! :)
Thank you for this wonderful recipe.
I tried it for brunch with a carnivore friend and she loved it too! I added tomatoes and a bit of vegan parmesan and dried basil to the sauce... Yummy!
Valou
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