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
- 3/4 package of extra firm tofu - drained & pressed well - crumbled
- 1/4 red or yellow onion - diced
- 2 cloves of garlic - diced
- 3 heaping Tbl sun dried tomatoes - julianned
- 2 C raw baby spinach (loosely packed)
- 2 Tbl of diced Kalamata olives
- 1/4 C chick peas OR small white beans
- 1/2 of a medium sized lemon
- 2 Tbl olive oil
- 5 basil leaves -chopped OR 2 tsp dried basil
- 1 Tbl dried oregano and a sprig of fresh for garnish (garnish is optional)
- Salt & pepper to taste
- For the tofu feta: (best if marinated over night)
- 1/4 package of extra firm tofu - very well drained & pressed - small cubes
- 1 tsp lemon juice
- 2 tsp white miso
- 1 Tbl white or apple cider vinegar
- 1 tsp onion powder
- 1/2 tsp garlic powder
- *Gently mix all ingredients together in bowl, put in fridge, after a few hours, strain any excess liquid, keep refrigerated overnight
- Heat pan with olive oil
- Add onion, salt, and cook for 3 minutes - stir occasionally
- Add garlic and stir in for about 1 minute more
- Add tofu, dried herbs, and beans - stir occasionally for about 5 minutes
- Squeeze the lemon into the pan and stir occasionally for about 30 seconds
- 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
- Done!
- Tofu feta should be made ahead of time & therefore is not included in the overall cook time
