American breakfast is not traditionally vegan-friendly. Eggs are often a huge part of breakfast whether the meal includes scrambled eggs, an omelet, muffins or an egg sandwich. Eggs are also very difficult to replicate. However, tofu scramble can come pretty close to scrambled eggs. Of course, throwing in a few veggies and seasoning makes the dish even better than simple scrambled eggs. This was my first time adding some Thai flavoring to my basic tofu scramble recipe and it was delicious.
1 block tofu, drained and pressed, crumbled into bite-sized pieces
1 tsp onion powder
Salt and pepper, to taste
1/2 avocado chopped into bite-sized pieces
1. Heat the vegetable oil in a large skillet or heavy wok over medium-high heat. Add the red curry paste, Thai chili garlic paste, soy sauce, and brown sugar. Bring ingredients to a boil and reduce heat to low so that the sauce is simmering.
2. Saute the onion, bell pepper, garlic and tofu in the sauce until onions are translucent.
3. Season with onion powder, salt and pepper and cook for an additional 5-7 minutes.
Quick shout out to my sister and mom for finding me some fabulous new kitchen items for you to look at. I think both items pictured are from Anthropologie. That store always has fun stuff. I particularly love my new grey and yellow bowl and blue dish cloth. I love the bowl so much that I decided to fill it with more good stuff: tofu, basmati rice, caramelized onion, carrots and corn.
1 white onion, sliced into thin rings
1 Tbsp olive oil
2 tsp Earth Balance or other butter substitute
1 garlic clove
1/2 cup uncooked basmati rice
1 cup water
1/4 tsp salt
1 block of tofu (roughly 12 ounces), drained and cut into 1″ x 1″ cubes
1/8 cup of whole wheat flour or whole wheat bread crumbs
1 tsp black pepper
10 baby carrots, rinsed and chopped
1/2 cup of corn kernels
1. Preheat oven to 450 degrees. Place onion ring slices on a roasting pan and drizzle with olive oil. Place in preheated oven for 20-25 minutes stirring frequently until slightly burnt and caramelized.
2. Melt Earth Balance or butter substitute in a medium-sized saucepan over medium heat. Add garlic clove and saute for 1 minute. Add rice, water, and salt. Bring all ingredients to a boil. Reduce heat and cover. Allow rice to simmer for roughly 20 minutes until tender and all liquid is absorbed.
3. Drain tofu on paper towels to remove most of the excess water. Cut the tofu into 1″ x1″ cubes.
4. Mix the flour or bread crumbs together with the black pepper in a small bowl. Dip each tofu cube into the flour or bread crumb mixture to form a lightly breaded crust around each piece.
5. Using a large skillet sprayed with a coat of non-stick cooking spray, cook the breaded tofu pieces until they are golden brown on each side. Add the carrots and corn to the skillet toward the end and cook for 5 minutes until heated through. Add the basmati rice and caramelized onion to the skillet and serve warm.
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