Green eggs and jam | Gluten-free vegan tofu scramble

By • March 17, 2017 0 Comments

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Author Notes: It took me a while to find scrambled tofu nirvana, some too dry, others too plain, and the rest too (forgive me) moist. Here I am today with a recipe that is not too dry, not too moist and the complete opposite of boring: green eggs (aka gluten-free, vegan scrambled tofu) and red onion jam. Where’s the ham? I’m not quite there on that front but onion jam sure does the trick in the meantime.

OK, so it might look like there are a few ingredients here (hey, did I mention it is a super quick recipe) but when you break it down, most of what’s needed will be already sitting in your pantry waiting to be used for this exact moment. Don’t have nutritional yeast or matcha? Buy it. Seriously, what are you doing? These ingredients will change your life.
Alannah | Kale Mary


Serves 3-4

For the Green eggs (aka simple scrambled tofu)

  • 1 tablespoon coconut oil
  • 4 leaves of kale, finely sliced (dino/tuscan kale is preferred but curly will do the job)
  • 250 grams organic non-GMO tofu, crumbled with your hands or a fork (you don’t want uniform pieces)
  • 2 teaspoons nutritional yeast
  • 2 teaspoons matcha
  • 1 tablespoon 2 tsp water
  • 1 tablespoon 2 tsp gluten-free soy sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon powdered vegetable stock (optional)
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 1 pinch cracked black peppper
  • Small handful of chives, finely sliced (optional)
  • Small handful of chives, finely sliced (optional)
  1. Mix crumbled tofu with nutritional yeast, matcha, water, soy sauce, garlic powder and turmeric, cumin and stir until combined.
  2. Heat coconut oil in a shallow pan on medium. Add finely sliced kale until gently wilted and darkening in colour (a few minutes) then add the tofu and mix through before adding the extra tablespoons of both soy sauce and water.
  3. Stir occasionally for 8-10 minutes ensuring the tofu is covered by the matcha and spices, and it is not catching on the bottom of the pan.
  4. Season with salt and pepper, stir through chives (if using) then take off the heat. Garnish with parsley and serve hot or cold with red onion jam, avocado and toast.

For the red onion jam

  • 1 tablespoon EVOO
  • 3 red onions, finely sliced
  • 1 pinch salt
  • 1/4 cup coconut sugar
  • 1/4 cup red wine vinegar
  1. Heat the oil in a wide-based pan on a medium heat. Add onions and sprinkle with salt, stirring until onion has started to soften.
  2. Add sugar and stir around the pan until it has dissolved. Then, add the red wine vinegar and mix through.
  3. Turn heat to low and cook uncovered for 25-30 minutes until onions grow darker in colour and become sticky and caramelised. Remove from heat, let cool and jar.

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