Meat Eater Lovin’ Tofu Scramble with Sun-Dried Tomatoes, Leeks, and Cilantro
You know how people always wonder what vegans eat? This triumphant brunch/breakfast dish is the perfect way to highlight the incredible flavor and diversity of vegan cooking. In fact, I made this dish for a brunch party over the weekend, and several meat eaters hunted me down and asked for details. Yay!
If you’ve been around the tofu scramble block before, this is a whole new level of delicious. The key is marinating the tofu for as long as possible (minimum 20 minutes, maximum 24 hours) to get a rich, bold blast of flavor. I learned the marinating technique from Kris Carr and Chad Sarno in “Crazy Sexy Kitchen”, and then updated the flavors and spices to fit my palate.
I’m a huge fan of the scramble for its convenience, flavor, and the fact that it shines when you toss any leftover veggies you have hanging around the fridge into the pan. The only thing that MUST be in the scramble is sun-dried tomatoes. They impart such a rich, tart sweetness and give you just a hint of something decadent.
The veggies I’ve listed here are suggestions. You could use mushrooms, onions, artichoke hearts, eggplant, kale, zucchini…anything really. And feel free to play with the fresh herbs, too. I opted for cilantro, but the scramble would do just as well with fresh parsley, basil, thyme, rosemary, or chives.
If you want more of an Asian scramble, substitute the nutritional yeast for a tablespoon of fresh, minced ginger, double the tamari, and add a dab of sesame oil. Throw in a few scallions and you’ve got something delicious.
Though I love eating the scramble with a side of fruit or shiitake bacon, you could increase the versatility of the dish by turning it into a breakfast burrito, a sandwich, or even press a quiche by pressing it into a crust and baking it.
What are your favorite tofu scramble combos? Comment below and inspire us with your creativity!
- 1 1/2 Tbsp tamari
- 1 tsp sriracha
- 2 Tbsp nutritional yeast
- 1 tsp turmeric
- Pinch of black pepper and sea salt
- (optional) Pinch of curry powder
- 1 block of extra firm tofu
- 1 Tbsp coconut oil
- 1/2 cup sliced leeks (or diced onion)
- 1 garlic clove, minced
- 1 cup broccoli or spinach
- 1/2 cup sun-dried tomatoes, in oil, chopped (or dry and soaked in water)
- Handful of chopped cilantro
- 1. Press tofu for 10-15 minutes.
- 2. While tofu is pressing, mix marinade ingredients together and chop veggies.
- 3. Drain tofu, then crumble tofu into a large bowl and thoroughly mix in marinade. Set aside for at least 20 minutes, though overnight yields the best results.
- 4. Heat coconut oil in a large sauté pan over medium-high heat. Once hot, add leeks and garlic. Sauté 2-3 minutes.
- 5. Add remaining veggies and continue to cook another 2-3 minutes (if using spinach, add tofu at the same time to prevent the spinach from overcooking and turning watery).
- 6. Add tofu, stir well, and cook another 1-2 minutes over medium heat.
- 7. Once heated through, turn off heat, stir in cilantro.
- 9. EAT! Feel free to serve with a drizzle of your favorite hot sauce.