Whether you’re a devout vegan, new to veganism, trying to cut back on meat, or joining the Meatless Monday revolution, Scrambled Tofu makes for a great quick and easy meal any day of the week, for breakfast, lunch or dinner.
This particular version is loaded with veggies and seeds and seasoned with Dijon and Umeboshi Plum Vinegar.
Serve it with your favourite whole grain or wrap it up in a tortilla and serve it with a side salad.
I served it over simple steamed red and white quinoa.
Tofu & Veggie Scramble
- 1/3 C of Firm Tofu, crumbled
- 1/2 Small Yellow Onion, sliced into half moons
- 1/2 Small Carrot, sliced into matchsticks
- Handful of dark leafy greens (kale, cicory, dandelion greens, etc…)
- 1 Tbsp of Pumpkin Seeds
- 1/2 Tbsp of Toasted Sesame Oil
- 1/2 Tbsp of Rustic Dijon Mustard
- 1/2 Tsp of Umeboshi Plum Vinegar
- 1/2 Tsp of Turmeric (optional)
- 1 Tsp of Water
- Dry toast the pumpkin seeds in a wok or pan for 3-5 minutes. They will start to pop and puff up as they toast. Transfer to a small plate or bowl and set aside.
- Heat 1/2 tablespoon of toasted sesame oil in the same a wok or pan, add yellow onion and a pinch of salt and sautée the onions on medium heat for 5 minutes until transparent.
- Add carrot matchsticks and sautée for another 3 minutes, until carrots are partly cooked, but still crunchy.
- Add crumbled tofu and mix well with the veggies.
- Meanwhile, make a paste with the turmeric, umeboshi plum vinegar, dijon mustard and water, add to the tofu and veggie mixture. Stir to combine and let cook for 3-5 minutes.
- Add leafy greens, mix to combine and continue sautéeing for another 3 minutes until the greens are slightly softened but not completely wilted.
- Mix in toasted pumpkin seeds and serve with your favourite whole grain or in a wrap with a side salad.