Transitioning from a vegetarian to a vegan has been a slight struggle. Right now the biggest struggle I have with veganism is eating out. Where I live, there are no vegan options unless I want a boring salad. If we have all figured it out by now, I hate salad. I love food, actual food, but in my mind salad is not food. If you love salad, power to you man! I cannot do it! But, back to the original point of this post. Besides eating out, finding an inexpensive yet delicious and easy breakfast has been my biggest struggle. However, I come to you today to say, I finally have my breakfast and it tastes AMAZING!
Now, if you are vegan, I’m sure you have already heard of, if not tried or eat regularly, scrambled tofu. The recipes I have tried were not appealing to me. Having onions and peppers in the scramble didn’t feel like scrambled eggs and the amount of nutritional yeast most recipes called for threw off the overall flavor in my opinion. So having the basic understanding of scrambled tofu, I went to tweaking! After quite a few tries, I finally have a perfect scrambled tofu. Well, perfect to me. It reminds me of the scrambled eggs I use to always make for breakfast. Honestly, if I didn’t make it, I would not know I was eating scrambled tofu. Yes, it is that good.
First off, most of the credit for the scrambled tofu goes to Bolner’s Fiesta Fajita Seasoning. No, I am not sponsored by them. Wait, can you get sponsored by seasoning companies? lol Seriously though, this stuff is pure magic. I literally use it on everything. Something calls for salt and pepper? This is what I use. Hell, I didn’t even have actual salt on hand for the longest time because this is all I would use. Yes, even for salting water for pasta or potatoes. I have used this spice for as long as I can remember. My parents used this spice. It is extremely prominent in Texas. Living up here in Washington, I have to order it online, which I gladly do.
To make my version of scrambled tofu, I heat up a small to medium sized skillet medium to medium-high with about 1/2 a teaspoon of coconut oil (my stove it is about a 6 in ranking for reference). Taking a single serving of extra firm tofu without draining, about 1/5 of a block, I crumble it into the pan. Forewarning, watch out, it pops! I start browning that in the pan and sprinkle a good amount of fajita seasoning. You can use salt and pepper. If using salt and pepper, I would recommend sprinkling a little bit of garlic and onion powder. Just a skosh. Work it for a bit till it starts getting slightly golden, this usually only takes a few minutes. Once slightly golden, splash in 1 to 2 tablespoons of water, about a teaspoon of nutritional yeast and just a pinch, an itty bitty pinch of turmeric. Tumeric just helps with the color, if you don’t have it on hand, don’t even worry about it! Cook for a few more minutes, till most of the liquid has evaporated and viola! Amazing scrambled tofu! I will usually add a bit more of my fajita seasoning to it, so feel free to add a bit more salt and pepper to taste if you need it!
Now, I don’t just eat scrambled tofu. I make my old, everyday breakfast by adding in a tablespoon of guac to the scramble and two pieces of vegan breakfast sausage links. The recipe that I have found and LOVE is by Sarah’s Vegan Kitchen. It is her Vegan Maple Breakfast Sausage. So freaking delicious! Including the sausage (which I have gotten about 26 links out of, using about 1 oz of mixture per link) and guac, my overall caloric value for breakfast is 219 calories, yet I am fully satisfied and ready to take on the day. If you are interested in the fajita seasoning I have mentioned, let me know! I’ll try and come up with a dupe recipe to help tide you over.
If you are vegan, what is your staple breakfast? Do you eat the same thing everyday like me, or do you like to switch it up? Let me know! Also, let me know if you give my version of scrambled tofu a try and what you thought of it! Well, I think that wraps it up here for me, thank you so much for stopping by and until next time!