Breakfast for Dinner: Tofu Scramble
We all love a quick, easy, and healthy dish that comes together in a heartbeat. But the thing that really turns a go-to favorite into an absolute winner is when the recipe can be adapted to use pretty much any of your favorite veggies and herbs (and, hey, any protein you might like, while we're at it). As is, this version is a great vegetarian option, packed with protein, that you can serve guests at a weekend brunch or just make for yourself as a light, but filling meal. Simple, tasty, and summery.
- 4 tablespoons extra virgin coconut oil, divided
- 12 ounce firm tofu, drained, pat dry and cut into 1/2 inch cubes
- 1/2 yellow onion, diced
- 1 medium zucchini, diced
- 1 yellow squash, diced
- 2 garlic cloves, minced
- 8 cremini mushrooms, cleaned and thinly sliced
- 3/4 cup fresh sweet corn kernels (from about 1 ½ -2 corn on the cobs)
- 2 roma tomatoes, seeded and diced
- 1 tablespoon thyme, minced
- 4 to 6 eggs
- 2 teaspoons vinegar (apple cider, white wine, etc)
- salt and pepper to taste
Pour 1 1/2 tablespoons of oil into a large heavy bottom skillet and place over medium high heat.
Add tofu and brown on each side, 3 to 4 minutes. Season with salt and pepper. Pour into a mixing bowl and set aside.
Add an additional tablespoon of oil to the skillet and sauté onion, zucchini, yellow squash , and garlic for about 5 minutes or until onions have become slightly translucent and vegetables have softened. Season with salt and pepper. Pour mixture into bowl with tofu and set aside.
Pour remaining oil into skillet and sauté mushrooms for about 2 minutes. Add corn and continue to sauté for about 3 minutes. Pour tofu mixture back into skillet and stir. Add tomatoes and thyme and sauté for 3 to 5 minutes. Adjust seasonings.
For the poached eggs: Crack each egg into its own ramekin and set aside. Fill a medium pot with about 4 inches of water; add vinegar and bring to a boil. Using a whisk, create a small whirlpool in the water and carefully add eggs, one at a time, into the center of the whirlpool. (it’s best to do this in batches of 2) Cover and remove from heat. Allow eggs to poach for about 4 to 6 minutes before removing with a slotted spoon. Bring water back to a boil and repeat until all eggs have been poached.
Spoon tofu scramble onto individual plates or bowls and top with a poached egg. Lightly season with salt and pepper and serve.
Recipe and image from Spoon Fork Bacon.