SCRAMBLE WILL TAKE ON A WHOLE new meaning when you try this egg-free breakfast dish. With a little nutritional yeast, spices, and a good block of extra firm tofu, you can create a high-protein, nourishing meal that’s worthy of any fine brunch—vegan or otherwise!
This tofu scramble gets extra protein and healthy fat from the addition of chickpeas and tahini.
MAKES 4 SERVINGS
1 tablespoon coconut oil
1 cup diced onion
1 red bell pepper, seeded and chopped
1½ cups, chopped into small pieces, broccoli
1 block (about 16 ounces) extra-firm tofu
1 cup chickpeas
1 tablespoon low-sodium tamari
3 tablespoons tahini
1 tablespoon Dijon mustard
2 tablespoons nutritional yeast
1. Heat the coconut oil over medium or high heat in a large skillet. Sauté the onion and pepper in the coconut oil until they’re just getting soft (about 4 minutes). Add the broccoli and sauté for another 4 to 5 minutes.
2. Using your hands, break up the tofu into pieces. They should be bite-size, but not enormous—try to imagine that you ultimately want this to look like scrambled eggs. Add the tofu to the skillet along with the chickpeas, and heat through.
3. Whisk together the tamari, tahini, and mustard. Add them to the skillet and stir to combine everything. Finally, add the nutritional yeast and give it all a quick stir. Serve warm.