Hello lovelies.
I scrambled up a spring brekki (well really I inhaled it for dinner) because asparagus is in season and Easter reminded me of eggs… which I don’t eggs-actly eat anymore.
Unless they’re baked into the occasional gooey chocolate chip cookie or nestled among my spicy Thai wide rice noods.
Anyway.
As I’ve mentioned before, tofu can be crumbled and pan-fried in a similar manner.
It’s actually quite satisfying once you’ve tossed in your sauce + seasonings and fresh veggies!
I know I know, it may seem like I’m always performing questionable kitchen maneuvers, but the results do turn out quite tasty 93% of the time.
(Let’s not talk about the other 7% ha.)
So all you have to do is fry up crumbled firm tofu in a bit of extra virgin olive oil, then stir in reduced sodium tamari + nutritional yeast for a savory, “eggy” flavor boost, followed by crisp-tender sautéed asparagus, diced red bell pepper, sweet grated carrots, a sprinkle of sesame salt, fresh cracked black pepper, and a handful of sliced scallions for an extra zing of color.
Serve with a slice of perfectly golden whole grain toast smothered in lightly mashed avocado then you’re all set!
P.S. Make sure your tofu is gently squeezed and patted dry before cooking for the best results… tofu juice isn’t the most appetizing liquid.
P.P.S. As always, taste and adjust the ingredients to your liking. I prefer my tofu lightly coated in tamari, while others may prefer a more thorough dousing.
Tofu Veggie Scramble with Asparagus
Ingredients
- 1 1/2 teaspoons extra virgin olive oil; divided
- 3/4 cup roughly chopped asparagus (1/2 to 1-inch pieces)
- 1 1/2 cups crumbled firm tofu; gently squeezed dry with a clean kitchen towel
- 2 teaspoons reduced sodium tamari
- 1 teaspoon nutritional yeast; plus more for serving
- 1/2 cup diced red bell pepper
- 1/3 cup grated carrots
- 1 teaspoon sesame salt (Gomasio, seasoned sesame)
- Fresh ground black pepper, to taste
- Sliced scallions (optional); for toppping
Instructions
- Heat a medium sized skillet over medium heat.
- Add one teaspoon of oil, then sauté the asparagus for 3 to 5 minutes, or until crisp-tender. (Cooking times will vary depending on the thickness of your asparagus.)
- Set the cooked asparagus aside, then add the remaining 1/2 teaspoon of oil to the pan.
- Gently add the crumbled tofu to the pan, then cook over medium heat for about 7 minutes, or until hot and lightly browned. Stir occasionally.
- Remove the tofu from heat, then stir in the tamari and nutritional yeast.
- Fold in the cooked asparagus, red bell pepper, carrrots, sesame salt, and black pepper to taste. Top with sliced scallions if you wish.