Author Notes
My recipe is derived from Kathy at Lunch Box Bunch, who names the breakfast tofu scramble a "hearty, savory veg-classic." Out of eggs one morning and too cold to run outside to the corner bodega, I adapted her recipe to fit the ingredients I had on hand.
This Spiced Citrus Tofu Veggie Scramble won me over fair and square. It is fantastic. The silken tofu was so light and airy, producing a crumbly, melt-in-your-mouth effect. The orange juice, apple cider vinegar and soy sauce yielded a very tempered acidity, and the light spice provided flavor without overpowering in the least. Put it this way: even though the scramble has hints of tumeric and cumin, this is NOT an Indian curry dish. It is 100% breakfast appropriate. A bountiful assortment of veggies add a wonderful flavor and nutrient boost to the piquant protein, plus a lovely crunch thanks to the kale and carrots. All wrapped up in a whole-wheat tortilla, this scramble is the perfect way to start your day. I enjoyed the tofu veggie scramble wrap plain, but you could definitely serve with a side of salsa. To keep the recipe fresh, feel free to mix it up by incorporating seasonal veggies or another kind of cheese (vegan or regular.) —KvellintheKitchen
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Ingredients
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2 tablespoons
olive oil
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1
large carrot, shredded
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1
small onion, diced
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1 teaspoon
ground cumin
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2 teaspoons
tumeric
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2 tablespoons
soy sauce
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2 tablespoons
apple cider vinegar
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2 tablespoons
frozen orange juice concentrate
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15 ounces
silken tofu, smashed
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1 cup
baby spinach
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1 cup
kale, thinly sliced with ribs removed
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feta cheese
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whole-wheat tortillas
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salsa (optional)
Directions
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Prepare tofu, squeezing out as much excess tofu liquid as possible. (This can be achieved by wrapping tofu in a paper towel and microwaving for 1-2 minutes).
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In a large saucepan, heat olive oil over medium heat. Add carrots, onions, and about half the amounts of soy sauce, apple cider vinegar, tumeric, cumin and a dash of pepper. Saute until the onions have translucent edges and the carrots have softened, about 5 minutes.??
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Add in the remaining amounts of the seasonings, along with the tofu, orange juice and orange zest (or orange juice concentrate). Saute for 4-5 minutes over medium heat, cover off so the excess liquid evaporates.??
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Taste-test the mixture and modify the spices as needed.
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When tofu is just about cooked and all the excess liquid has been absorbed or steamed off, add in spinach and kale. Saute until veggies wilt.
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Remove pan from heat. Fold in cheese, if desired. Transfer scramble to a large bowl.
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In the same pan, heat a light coating of olive oil from a spritzer (or cooking spray). Add tortillas, one at a time, and cook for 2-3 minutes, until tortilla browns. Flip and cook for same amount on the other side. Spoon scramble into warm tortillas, and serve with salsa if desired.
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