Mediterranean Tofu Scramble

Mediterranean Tofu Scramble is one of my most favorite breakfasts in the entire world. Bold statement. Totally true. Sooo very past the point of bold, that it is even past my love for my over-use of exclamation points. ‘Nough said. 

Okay, I’d love to leave this post there, but we all know I love to talk too much. Every time I have a snow day (9 last year!), I feel compelled to do two things: Drink copious amounts of mimosas, and eat too much tofu scramble. Done & done. Love that my 3-day weekend turned into a 5-day weekend. Love you OR for your lack of snow preparedness! MWAH! Anyway, my mother is “doing Purple Carrot.” Yeah, I guess I’ll say it that way. She told me about a recipe that called for tofu feta cheese and I was totally enamored with this idea. Therefore, when the snow came and school did not (insert chorus to “Hallelujah” here), I immediately went to work on this Mediterranean Tofu Scramble. Tofu, vegan feta, loads of basil & oregano, garlic & onion, sun-dried tomatoes, beans, spinach, Kalamata olives, fresh lemon, and a side of potato hash… hell yes!

Tofu scrambles are kinda my speciality. I’m surprised I only have 3 posted on my blog! I’m now motivated to put all of my tofu scramble recipes here for you. Next, my Thai tofu scramble… sooooooo good! From my kitchen to yours… happy scramblin’! XO

IMG_1910IMG_1849IMG_1995IMG_1865IMG_2007IMG_1864IMG_1982

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mediterranean Tofu Scramble
Serves 2
Mediterranean Tofu Scramble is loaded with flavor AND tofu feta cheese! It's an incredibly easy, delicious, and healthy vegan breakfast, lunch or dinner!
Write a review
Print
Total Time
25 min
Total Time
25 min
For the scramble
  1. 3/4 package of extra firm tofu - drained & pressed well - crumbled
  2. 1/4 red or yellow onion - diced
  3. 2 cloves of garlic - diced
  4. 3 heaping Tbl sun dried tomatoes - julianned
  5. 2 C raw baby spinach (loosely packed)
  6. 2 Tbl of diced Kalamata olives
  7. 1/4 C chick peas OR small white beans
  8. 1/2 of a medium sized lemon
  9. 2 Tbl olive oil
  10. 5 basil leaves -chopped OR 2 tsp dried basil
  11. 1 Tbl dried oregano and a sprig of fresh for garnish (garnish is optional)
  12. Salt & pepper to taste
  13. For the tofu feta: (best if marinated over night)
  14. 1/4 package of extra firm tofu - very well drained & pressed - small cubes
  15. 1 tsp lemon juice
  16. 2 tsp white miso
  17. 1 Tbl white or apple cider vinegar
  18. 1 tsp onion powder
  19. 1/2 tsp garlic powder
  20. *Gently mix all ingredients together in bowl, put in fridge, after a few hours, strain any excess liquid, keep refrigerated overnight
For the scramble
  1. Heat pan with olive oil
  2. Add onion, salt, and cook for 3 minutes - stir occasionally
  3. Add garlic and stir in for about 1 minute more
  4. Add tofu, dried herbs, and beans - stir occasionally for about 5 minutes
  5. Squeeze the lemon into the pan and stir occasionally for about 30 seconds
  6. Add sun-dried tomatoes, spinach, feta, olives, and fresh basil if using, plus any salt & pepper you'd like - cook for about 3 minutes more
  7. Done!
Notes
  1. Tofu feta should be made ahead of time & therefore is not included in the overall cook time
Food Galley Gab https://foodgalleygab.com/

Mexican Style Tofu Scramble

Mexican Style Tofu Scramble is SOOO delicious! It has the perfect balance of spice, it’s loaded with protein, healthy, and easy to make! If food had moxie, this recipe would claim it. She don’t mess around, aight?! She’s fierce, fiery, and full of flavor… I’m actually eating my leftovers as I write this. Though sadly, I am not devouring it with my avocado toast this time. I made this Sunday morning because I was craving a scramble. It had been a  while since I’d made one and I’d been staring the soy chorizo in its face for weeks now just waiting to taste it’s deliciousness. If you’ve never had soy chorizo, you’re missin’ out. It’s freakin’ amazing! 

The weather was super crappy this weekend in Portland. I shot 4 recipes on Saturday and the natural light blew… hard.  It was a clearer day on Sunday but still not sunny per se. However, it wasn’t raining (woo-hoo!) and I was craving some seriously delicious eats. Also, I knew we’d be going to the farm to get our Christmas tree etc later and wanted a solid belly. Aaannnd, because I knew I’d be walking around with a thermos of adult warmth. 😉 How else does one pick a Christmas tree?! The kiddo was pretty cute decorating that fabulously aromatic green giant later that evening but I definitely went through and reorganized everyone’s ornament hanging… sigh… the nature of a borderline ‘OCD-er.’ 

This Mexican Style Tofu Scramble is loaded with tofu, soy chorizo, spinach, mushrooms, spices, beans, olives, and more to ensure a flavor explosion – pinata style – in your mouth. The drool is real here. I just housed my leftovers and am already regretting not having made more. Although, I’m trying to stay away from ‘Mr. Gluttony.’ If you’ve been reading my previous posts, you’ll know that I’m attempting to ‘cleanse’ and shed some lbs, instead of packing more on for the holiday season. #thestruggleisreal. 😉 All that aside, this dish is dope, so get the fiery fiesta on in your mouth! Eat up and enjoy!

PS- Some pics of the tree decorating for shits and giggles 😉

PPS-And, sigh… when your child kindly attempts to sweep up the needles by himself because he’s Mr. Freakin’ Independent and makes an even bigger mess. Good thing he’s so stinkin’ cute! 😉

IMG_9761IMG_9696IMG_9720IMG_9731IMG_9775IMG_9817IMG_9858IMG_9744

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mexican Style Tofu Scramble
Serves 2
Mexican Style Tofu Scramble is incredibly flavorful, delicious, protein packed, and easy! This recipe is better than an egg scramble any day of the week!
Write a review
Print
Total Time
25 min
Total Time
25 min
Ingredients
  1. 1/2 brick of tofu - drained & crumbled
  2. Large handful of baby spinach
  3. 1/2 C soy chorizo (I used a heaping 1/2 cup) (I used Trader Joe's Soy Chorizo)
  4. 1 C sliced mushrooms (I used white)
  5. 1 Tbl chopped garlic cloves
  6. 1/3 C chili style pinto beans (you can use regular pinto or black but it will change the flavor a bit)
  7. 1/4 C sliced black olives
  8. 1/4 C red onion -diced
  9. 1/2 Tbl of taco seasoning
  10. 2 Tbl fresh cilantro
  11. Salt to taste
  12. 1/2 an avocado for toast (optional)
  13. 2 Tbl Tofutti or a vegan cream cheese
  14. Oil or spray for pan
Instructions
  1. Heat oil in pan
  2. Add onions and cook for 3-4 minutes stirring occasionally (I like the onions, garlic, and mushrooms to be browned a bit)
  3. Add the garlic and cook for an additional 2-3 minutes - stir enough so they don't burn
  4. Add the mushrooms and a pinch of salt and cook until browned - stir mixture enough so they brown but don't burn
  5. Add the tofu and seasoning - mix well and cook for about 2-3 minutes
  6. Add the chorizo & beans - stir well and cook for about 1-2 minutes
  7. Add the olives, spinach, and cilantro (I don't use anymore salt b/c I find the chorizo to be salty) Stir for an additional minute and then you're done!
  8. Optional: On 2 pieces of toast evenly spread and smash the avocado and cream cheese
Notes
  1. Feel free to throw in any kind of veggies you have in your fridge! I chose these 2 b/c that's what I had lying around. Waste not! 🙂
Food Galley Gab https://foodgalleygab.com/

Food Blog Theme from Nimbus
Powered by WordPress

%d bloggers like this: