Welcome to the fourth annual Vegan MoFo!!
I used to go through so much tofu all the time because I'd eat half a block (or more) worth of scrambled tofu for breakfast at least a few days a week. It didn't occur to me to add vegetables. And even when I did consider it, I thought most vegetables didn't "go" with it. Finally, I spent a weekend at the Omega Institute for the Women and Power Conference. For breakfast, they had a scrambled tofu with all sorts of vegetables and it was so good! Now I make my scrambled tofu like this all the time, just using whatever veggies I happen to have in the fridge.
Quick and Easy Clean-the-Fridge Scrambled Tofu
This recipe uses the spice blend from Isa's scrambled tofu recipe in Vegan With a Vengeance. It cooks up quickly and it's so versatile--just use a bit of whatever vegetables you have in the fridge. I usually measure out several batches of the spices and keep the mix in an empty spice jar so I can just shake out a bit at a time.
2 tsp olive oil
1 small onion, chopped
1 clove garlic, minced
7 1/2 oz extra firm tofu, crumbled or cubed*
1/4 cup zucchini, chopped
3/4 cup broccoli, chopped
1/4 cup red or green bell peppers, chopped
1/3 cup cremini mushrooms, sliced thinly
1 tsp ground cumin
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp ground turmeric
1/2 tsp table salt
1 cup spinach, torn into bite-sized pieces
1/2 cup plum tomatoes, diced
Heat oil in skillet over medium-high heat. Add onions and garlic and saute for 2 minutes. Add tofu, zucchini, broccoli, peppers, mushrooms. Saute until the vegetables are tender. Add spices and mix it up. Cook for a few minutes, adding splashes of water if necessary to prevent sticking. Finally, mix in the spinach and tomatoes. Cook just until the spinach wilts.
Serve with tempeh bacon, toast, home fries, or even on a bagel.
*There's a great debate when it comes to scrambled tofu: cubed or crumbled? I do a combination. I usually cut the tofu into long strips and then tear small bits off. Best of both worlds.