Tofu Scramble

(Serves a Party of 4)

When I was first getting more into the plant-based world I remember I was at my very first fully vegan restaurant in New Jersey – and I had no idea what to order for breakfast because I had been so accustomed to the typical bacon and eggs we are all obsessed with.

Finally with a help of one of my long time vegan friends, he recommended the Mexican Tofu Scramble that had a cashew “cheese” drizzled over the top – and it became my all time favorite meal. So much so that when I began cooking my own meals I recreated it to have all of my favorite flavors.

After a bit of playing around with the recipe, I have mastered it to be my absolute favorite dish to prepare, especially when serving it up to some friends since it serves up to 4 people!

Ingredients:

  • 8oz of Extra Firm Tofu
  • 1 Chopped Red Onion
  • 1 Diced Red Bell Pepper
  • Few Cloves of Fresh Minced Garlic
  • 4-6 Stalks of Chopped Kale
  • 1 Can of Black Beans
  • 1 Teaspoon of Smoked Paprika
  • 3 Teaspoons of Turmeric
  • Few Pinches of Salt and Pepper (to taste)
  • 2 Tablespoons of Olive or Avocado Oil
  • 2 Diced Russet Potatoes
  • Few Dashes of Dried Dill Weed
  • 1 Pack of Field Roast Apple Maple Sausages (optional)

Ingredients for Cashew “Cheese”

  • 1 Cup of Soaked or Boiled Cashews
  • 1 Cup of Plant-Based Milk (oat, almond, soy, or coconut)
  • 1/2 Cup of Nutritional Yeast
  • 2 Squeezed Lemons
  • 1 Teaspoon or so of Salt and Pepper (to taste)

To begin, preheat the oven to 350 degrees for the potatoes – once you have chopped them up, lathered them in oil, dill weed, and a dash of salt, place them on a baking sheet and bake them for about 20 minutes while you get all of your other ingredients ready.

Ensure your raw cashews have been either soaked for at least 2 hours in some water, or you can boil them for 15 minutes until they become white and tender.

If your cashews are good to go, begin to prep all of your veggies, tofu, and beans.

Grab yourself a large saucepan and begin to saute your chopped onions and minced garlic in some oil on medium heat until the onions turn a bit translucent.

Prepare your 8oz of tofu by draining some water out of it – I usually wrap it into a paper towel and squeeze a bit.

After the tofu is drained, simply scramble it with your hands into the saucepan, add in your smoked paprika, turmeric, salt and pepper, then stir it all around.

Once the mixture has simmered with the spices for minute, fold in your diced red bell pepper and chopped kale and allow it to simmer for another few minutes.

If you decided to use the Field Roast sausages, these guys cook very easily in a dash of oil heated up on a smaller sized saucepan for a few minutes while flipping them around every so often.

Finally, for the cashew “cheese”, simply add all of the ingredients into a blender – cashews, milk, nutritional yeast, lemon juice, salt and pepper – and pulse until you have a creamy mixture.

By this time, your potatoes should be good to go and you are ready to plate it all up!