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?
I am just sitting down to a serving of this after trying it for the first time..wow!!!delicious!!! I am a new Vegan and this will become a standard in my house!!!! So Cheesy!!! Thanks for the recipe!!!! ;)b
;)b this was amazing! I added some extra veggies and also a lot of spicy brown mustard to the cheez, it was awesome!
Tried this the other morning, wasn't really a fan. I'm thinking i had too much sauce (already halved the recipe), or possibly i just plain don't like alot of nooch. Will possibly try this again in future, with less sauce and less nooch in the sauce
i made the whole recipe and only needed about 1/4 - 1/2 the sauce not all of it or yes that would be WAY TOO MUCH!
Tried this the other morning, wasn't really a fan. I'm thinking i had too much sauce (already halved the recipe), or possibly i just plain don't like alot of nooch. Will possibly try this again in future, with less sauce and less nooch in the sauce
;)b This is INSANE good! Thank you thank you for the amazing breakfast!!! I have made it twice already this week (we devoured it). You definitely won't need all the cheese sauce, but you should make it all (use only 1/3- 1/2 depending on how saucy u want it) and re-use when you cook this again later in the week (because, trust me, you're going to want to make this again and again). The sauce is unbelievable!!! I count calories, so the second time I made it, I only added 1 TBSP of butter to the sauce, and we couldn't taste a difference, seriously.
I think the "Feggs" (that's fake eggs, hehe) are better as leftovers the next day because all the flavors marinate the tofu overnight. You can eat them by themselves, with hash browns, on toast, or in a burrito wrap! My wife and I are officially obsessed. Thanks again to the mastermind behind these totally FAB FEGGS!!! :)>>>
We have a family of meat eaters and I made this today. They loved it! I will convert them yet! Thank you for a great recipe.
this is the first tofu scramble i have ever made and i LOVED IT!
my husband and my 2 year old also gobbled it up .
who needs eggs?! not us!!!
thanks for sharing this awesome recipe
i hardly ever comment on recipes, and a whole lot of the recipes on this site that say they are "the best ____ ever" turn out to be pretty average - so i was a bit skeptical. I just have to say: WOW. :)>>>
This is the best tofu scramble I have ever had!
I did need to add a little less than double the water recommended to the sauce, though, or it got so thick i couldn't even stir it. also used extra garlic powder.i also added jalepenos to the stir fry part, and instead of tumeric for color i used a bit of cayenne pepper powder. (i like spicy!).
definitely going to make this again! thanks for sharing!
I'm gonna try this,definitley!I just wanna know,do you have to use the margarine?I kinda wanna leave it out. :-\
You could leave it out. It does make the sauce a little creamier and probably helps it from sticking to the pan. I usually only use about 1 tsp or so and its fine. You could also sub a splash of oil.
I really think it would be fine without it thought!
Good LUck!
I'm gonna try this,definitley!I just wanna know,do you have to use the margarine?I kinda wanna leave it out. :-\
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