Have you ever heard of the saying, “Eat breakfast like a king, lunch like a prince, and dinner like a pauper”? I can’t say I live by ALL of those words, but I can say the first five words really speak to me. This tofu scramble is fulfilling, nutritious, and most importantly freaking delicious (A.K.A. flavor bomb and I give the pesto ALL of the credit)!
With a little preparation beforehand, this can easily be whipped up in 10 to 15 minutes on a busy morning. If you like the sound of that, I recommend making a large batch of pesto in advance (recipe here) and using sautéed vegetables you’ve already prepped for lunches and dinners for the week. The beauty of this meal is that you can use ANY veggies that you have on hand.
I hope you enjoy this recipe and I encourage you to play around with the ingredients and make it your own! Please don’t forgo the pesto, it’s what really makes the dish!
Oh yea, don’t forget your fork and knife!
- 1 block of tofu
- Pinch of turmeric
- 1 medium onion, roughly chopped
- 1 bell pepper, roughly chopped
- 1 cup sliced or diced mushrooms
- 2 small or 1 medium-large zucchini or squash, sliced into rounds
- 1 tbs olive oil
- Soy sauce or Dale's Seasoning
- Sliced bread (your favorite)
- Vegan mayo (I use the Just Mayo brand)
- 1 avocado
- 1 tomato
- Chia seeds for garnish
- Salt and pepper to taste
- Heat olive oil over medium heat and toss in the peppers and onions. Cook until onion becomes transluscent
- Add zucchini, mushrooms, and a generous splash of the soy sauce or Dale's seasoning. Cook for an additional 3-5 minutes, or until the zucchini and mushroom is partially done. If you do not have soy sauce, just season with a generous pinch of salt, garlic powder and onion powder
- Drain the tofu and crumble it into the pan using your hands. It's OK to leave the pieces fairly large (around 1 inch), as they will continue to break down every time you stir the scramble
- Season the scramble with a pinch or two of turmeric and stir. Add more turmeric for color, but beware, a little goes a long way! Add salt and pepper to taste.
- As soon as the tofu is warmed through, has a nice yellow color, and veggies are cooked to perfection, set aside until ready to use
- Toast your bread and spread a generous amount of vegan mayo on each slice and top with ½ tsp of pesto. Spread the pesto around to mix it in with the mayo.
- Add the scramble, sliced tomato, avocado and chia seeds, in that order to complete your open-faced breakfast sandwich