One of the things we like to have for a weekend breakfast is a tofu scramble. I've been making them for years and have come across many recipes for preparing them, each varying on the ingredients. It is a versatile dish where you can mix up the ingredients, depending on what you have on hand. I tend to add in some of the same things each time and sometimes mix it up here and there.
To make tofu scramble, I start by dicing a medium potato and get it softening in a pan with a little olive oil. While that is cooking I start chopping the other ingredients. After the potato cooks for a few minutes, add in some chopped onion, green pepper, fresh or canned mushrooms, and diced vegan sausage or tempeh bacon, as well as a pinch of sea salt. Sometimes I add a little shredded vegan cheese. After letting the potato, onion and green pepper soften, then I'm ready for the tofu mixture.
Using one package of extra firm tofu that has been drained, use a potato masher to break it down in a mixing bowl. Then, add in 1 tablespoon vinegar, 1/2 teaspoon of soy sauce, 2 tablespoons salsa, 1/4 teaspoon turmeric, and a dash of sea salt. Mix this together and then add it to the pan, where the other ingredients have been cooking.
While the stove is on medium heat, mix everything in the pan together and let the tofu heat up for around five minutes, stirring once or twice.
There are a couple of ways that we eat this, either with toast on the side (in the picture), or in a tortilla wrap, to make a breakfast burrito. We also usually like to top it off with a little ketchup. Enjoy!
You can also check out this video to see another version of preparing a vegan tofu scramble: