Spring Tofu Scramble

Good Morning! Most days around here begin with a green smoothie of sorts, or a coconut yogurt & fruit if I am on the go, so on the weekends, I like to change it up a bit & make a scrumptious tofu scramble! I love to update my simple go-to recipe with seasonal flavors & vegetables, & yesterday I whipped up this lovely spring-inspired version.

I love when asparagus comes into season, as I find it to be one of the delights of springtime. I’ve been keeping bunches on hand lately & will roast & serve with a side of vegan aioli, make a spring tart, throw it on a vegan pizza, toss it in a “bowl” with quinoa, kale & tahini sauce, or add it to a breakfast scramble. One of the great things about a scramble is that it can always be an “everything but the kitchen sink” kind of deal. I often grocery shop & hit the farmers market on Sundays, which makes cleaning out the fridge an essential weekend ritual, which can make for an interesting breakfast situation. Since I shop with the seasons, this scramble was created with ingredients I had on hand…meaning a whole lot of asparagus!

SPRING TOFU SCRAMBLE

Author: Melissa, Honey Bee Vegan Recipe Type: Breakfast

Cuisine: Vegan

INGREDIENTS

• 2 Tbsp olive oil

• 1 cup onion, finely chopped

• ½ bunch asparagus, cut into 2-inch pieces

• 2 Roma tomatoes, chopped

• 1 cup sliced mushrooms

• 1 block sprouted tofu, drained & crumbled

• 3 Tbsp nutritional yeast

• 2 Tbsp tamari

• Pinch of sea salt

• ½ Tbsp turmeric

• Freshly ground black pepper, to taste

• ¼ cup basil, chiffonade

• 2 Tbsp toasted pine nuts

INSTRUCTIONS

1. Add olive oil to a hot sauté pan or cast-iron skillet. Add onion & sauté over medium heat until translucent.

2. Add asparagus, mushrooms, tomatoes, & crumbled tofu, & cook for 3 minutes.

3. Add nutritional yeast, tamari, sea salt turmeric, & black pepper, & cook for 3-5 minutes more.

4. Remove from heat & top with basil & pine nuts just before serving.

I truly think this might be my favorite scramble yet!